Cabbage Roll Casserole

This is another old favorite of ours.  I've always loved cabbage rolls, but the work of wrapping the leaf around is a little too much for me.  I was browsing recipes on Recipezaar and found this recipe.  It's a good recipe, but I of course had to tweak it and double it and make extra for freezing.

This is how I make it for us:

Cabbage Roll Casserole

6 cups shredded cabbage (about 1.5 heads or a bag of coleslaw mix)

3 cups cooked brown rice

1 lb ground beef

1 onion

3 cans of tomato soup

1 can diced tomatoes

As you can see, I double the recipe but don't double the meat.  I use brown rice, and increase the amount of rice to bulk it up a little.  Instead of using 4 cans of tomato soup, I use either 2 or 3, then just subsitute canned diced tomatoes in the place of the soup.  This decreases the sodium and calories, and increases the good antioxidants and vitamins that come from tomatoes.  When I put it all together, I do two 8x8 pans, then cook one and freeze the other.

I have found this SITE very helpful to calculate calories and nutritional content of my recipes.  When I put this one in, I come up with the following nutritional information, and also a grade of A for the recipe.

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2 1/2 cups rice
1 tbsp cinnamon

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2 (8-ounce) steaks
1 (250g) package breadcrumbs

Specify any preparation-specific instructions after the ingredient using a comma

2 large onions, diced
3 tomatoes, sliced

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1 cup sour cream or plain yogurt

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1 cup milk [88683]

Nutrition Facts

Serving Size 362 g

Amount Per Serving

Calories 460 Calories from Fat 56

% Daily Value*

Total Fat 6.2g 10%

Saturated Fat 2.0g 10%

Cholesterol 50mg 17%

Sodium 683mg 28%

Total Carbohydrates 76.0g 25%

Dietary Fiber 6.0g 24%

Sugars 12.9g

Protein 25.7g

Vitamin A 19% • Vitamin C 70% Calcium 7% • Iron 27%

Nutrition Grade A

* Based on a 2000 calorie diet