2 cans (10-3/4 oz. each) reduced-sodium condensed tomato soup
2-2/3 cups water
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Let's Make It
Heat oven to 350°F.
Cook and stir cabbage and onions in dressing in large skillet on medium heat 5 to 10 min. or until tender. Remove from skillet.
Brown meat in same skillet. Stir in rice, soup and water until blended. Layer 1/3 of the cabbage mixture and half the meat mixture in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; top with remaining cabbage mixture. Cover.
Bake 1 hour.
How to Easily Shred the Cabbage
Quarter a head of cabbage, then cut away the core. Stack the leaves and cut crosswise into thin strips.
Each serving of this satisfying low-calorie low-fat meal provides more than 1 cup of vegetables. Plus, the cabbage is a good source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.