Last night's dinner

I made this for dinner last nite, was really tasty and definitely worth the
effort. Youngest girl and hubby loved it. It really wasn't difficult to make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons easier
than making official cabbage rolls! g I'll probably skip the cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6 servings,
but they are overly generous servings! I also recall it being pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

Did I miss a step on this cold and chilly morning - where did you add
the cabbage to the final result? Of course this will not come close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely worth the
effort. Youngest girl and hubby loved it. It really wasn't difficult to make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons easier
than making official cabbage rolls! g I'll probably skip the cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6 servings,
but they are overly generous servings! I also recall it being pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

DOH! No you didn't miss a step - it appears that I did. g Ok, here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to the ground beef
- figure out which bowl is larger ... the one with the nuked cabbage in it or the
one with the beef slop. Mix cabbage and beef together in the largest! THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did, only because I
had someone say that it didn't cook in the specified amount of time - so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred wrote:

Did I miss a step on this cold and chilly morning - where did you add
the cabbage to the final result? Of course this will not come close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely worth the
effort. Youngest girl and hubby loved it. It really wasn't difficult to make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons easier
than making official cabbage rolls! g I'll probably skip the cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6 servings,
but they are overly generous servings! I also recall it being pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g Ok, here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to the ground beef
- figure out which bowl is larger ... the one with the nuked cabbage in it or the
one with the beef slop. Mix cabbage and beef together in the largest! THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did, only because I
had someone say that it didn't cook in the specified amount of time - so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred wrote:

Did I miss a step on this cold and chilly morning - where did you add
the cabbage to the final result? Of course this will not come close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely worth the
effort. Youngest girl and hubby loved it. It really wasn't difficult to make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons easier
than making official cabbage rolls! g I'll probably skip the cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6 servings,
but they are overly generous servings! I also recall it being pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

Hi, Joyce, I made this last night for my husband and he loved it. Thanks
for
posting. I left out the cheese and I did add some vinegar at the table to
give it
a more sweet and sour taste. I can guarantee that I will be making this
again.
Take Care
Catherine
154/133.6/136
Lifetime 6/99
Next personal goal 133.2





"Joyce" wrote in message
...
I made this for dinner last nite, was really tasty and definitely worth
the
effort. Youngest girl and hubby loved it. It really wasn't difficult to
make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons
easier
than making official cabbage rolls! g I'll probably skip the cheese
next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6
servings,
but they are overly generous servings! I also recall it being pretty high
in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I
used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small
amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato
soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup.
Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

I would skip the salt and look for low salt products if possible. The recipe
does sound yummy.

"Joyce" wrote in message
...
Cabbage and meat mixture get tossed together just before putting into the
baking
pan (after meat and spices/soups have been mixed). Mastercook *says* each
serving
has 1083mg sodium, which to me is really high. I didn't seem to suffer
the
consequences on the scale today though - so who knows. I imagine it's
that high
because of the soup, worcestershire, salt, tomatoes and bouillon. Might
be able
to lower it by using lower sodium products ... or substituting tomato
sauce for
the soup?

Joyce


On Wed, 19 Nov 2003 22:34:50 GMT, "Laura" wrote:

Sounds yummy. But as Fred pointed out, when do you put the cabbage in?
Why
is high in sodium?

"Joyce" wrote in message
.. .
I made this for dinner last nite, was really tasty and definitely worth
the
effort. Youngest girl and hubby loved it. It really wasn't difficult
to
make,
but seemed to use a bunch of bowls/pans in the prep process. Still
tons
easier
than making official cabbage rolls! g I'll probably skip the cheese
next time -
really isn't necessary. Just a warning ... this makes a ton! It says
6
servings,
but they are overly generous servings! I also recall it being pretty
high
in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I
used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small
amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can
tomato
soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the
pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato
soup.
Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

I think I did see some similar recipes that did do the layering thing, probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There have been many
things others have mentioned that I have never been able to find in my store.
Would you like me to send you the empty box from the lasagna? Maybe you could
show it to your store manager and see if it is something they would carry? I'd
try to send you the entire package, not too sure how to go about dry ice packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g Ok, here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to the ground beef
- figure out which bowl is larger ... the one with the nuked cabbage in it or the
one with the beef slop. Mix cabbage and beef together in the largest! THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did, only because I
had someone say that it didn't cook in the specified amount of time - so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred wrote:

Did I miss a step on this cold and chilly morning - where did you add
the cabbage to the final result? Of course this will not come close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely worth the
effort. Youngest girl and hubby loved it. It really wasn't difficult to make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons easier
than making official cabbage rolls! g I'll probably skip the cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6 servings,
but they are overly generous servings! I also recall it being pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

Vinegar sounds like a great additon! I also thought I'd skip the cheese next
time, isn't really necessary and adds very little to the recipe. I still have
half the batch sitting in the fridge, looks like I know what I'll be having for
lunch this week-end. g Glad you liked it!

Joyce


On Thu, 20 Nov 2003 23:15:20 GMT, "Catherine White" wrote:

Hi, Joyce, I made this last night for my husband and he loved it. Thanks
for
posting. I left out the cheese and I did add some vinegar at the table to
give it
a more sweet and sour taste. I can guarantee that I will be making this
again.
Take Care
Catherine
154/133.6/136
Lifetime 6/99
Next personal goal 133.2





"Joyce" wrote in message
.. .
I made this for dinner last nite, was really tasty and definitely worth
the
effort. Youngest girl and hubby loved it. It really wasn't difficult to
make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons
easier
than making official cabbage rolls! g I'll probably skip the cheese
next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6
servings,
but they are overly generous servings! I also recall it being pretty high
in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I
used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small
amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato
soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup.
Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

That's okay. The cabbage recipe seems to be something I am going to
make. It just sounds fine. Lasagna will just have to wait. Or I
will look again.

On Fri, 21 Nov 2003 03:50:37 -0600, Joyce wrote:

I think I did see some similar recipes that did do the layering thing, probably
would work fine. I mixed it up.

I also think many of the TJ's items are carried locally. There have been many
things others have mentioned that I have never been able to find in my store.
Would you like me to send you the empty box from the lasagna? Maybe you could
show it to your store manager and see if it is something they would carry? I'd
try to send you the entire package, not too sure how to go about dry ice packing
though. g

Joyce


On Thu, 20 Nov 2003 06:37:45 -0800, Fred wrote:

Thanks. I thought it might get layered on form the bottom to get
cooked through and pick up the other flavors. Mixed works.

The only lasagna I saw at Trader Joes was a spinach but it has 18
grams of fat. I think some of their offerings are localized. I saw
stuff in Tucson I do not see here.

On Thu, 20 Nov 2003 02:55:09 -0600, Joyce wrote:

DOH! No you didn't miss a step - it appears that I did. g Ok, here's what I
did with the cabbage ...

After all the spices, soup and stuff have been added and mixed to the ground beef
- figure out which bowl is larger ... the one with the nuked cabbage in it or the
one with the beef slop. Mix cabbage and beef together in the largest! THEN put
it into the baking dish. LOL

You don't have to nuke the cabbage if you don't want to. I did, only because I
had someone say that it didn't cook in the specified amount of time - so I helped
it along a bit. G

Joyce


On Wed, 19 Nov 2003 09:16:18 -0800, Fred wrote:

Did I miss a step on this cold and chilly morning - where did you add
the cabbage to the final result? Of course this will not come close
to grandma's stuffed cabbage but....

On Wed, 19 Nov 2003 01:31:29 -0600, Joyce wrote:

I made this for dinner last nite, was really tasty and definitely worth the
effort. Youngest girl and hubby loved it. It really wasn't difficult to make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons easier
than making official cabbage rolls! g I'll probably skip the cheese next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6 servings,
but they are overly generous servings! I also recall it being pretty high in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup. Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03

This looks great! I know my family would love it. One question - where does
the cabbage go? first on the bottom of the pan or mixed in with the beef.
Thanks.
--
Denise
233/199/133


"Joyce" wrote in message
...
I made this for dinner last nite, was really tasty and definitely worth
the
effort. Youngest girl and hubby loved it. It really wasn't difficult to
make,
but seemed to use a bunch of bowls/pans in the prep process. Still tons
easier
than making official cabbage rolls! g I'll probably skip the cheese
next time -
really isn't necessary. Just a warning ... this makes a ton! It says 6
servings,
but they are overly generous servings! I also recall it being pretty high
in
sodium content - but I didn't care. g

Joyce



Cabbage Roll Casserole

Serving Size : 6 US Points - 6 w/o added cheese ... 6.5 with cheese

2 pounds cabbage, shredded coleslaw mix - unprepared -- chopped (I
used 1 1/2
bags of the prepackaged shredded coleslaw mix)

1 pound extra lean ground sirloin (4% fat)
1 large onion -- chopped
1/2 large green pepper -- chopped
2 cups water
1 tablespoon beef bouillon granules
1/2 teaspoon salt
2 cloves garlic -- minced
1/2 teaspoon paprika
1 teaspoon basil
1 tablespoon worcestershire sauce
1 small can (14 ounces) diced tomatoes
2 cans tomato soup, condensed
2/3 cup white rice - uncooked
1/2 cup cheddar cheese, sharp, 2% milk (optional)

In large bowl, microwave cabbage (covered) for about 3 minutes in small
amount of
water.

Preheat oven to 350

In dutch oven, brown beef, green pepper and onion. Drain.
Dissolve bouillon granules in 2 cups of water - set aside.

To meat/onion mixture, add spices, worcestershire, tomatoes, 1 can tomato
soup and
rice. Add 1 1/2 cups of broth mixture, mix well.
Pour mixture into 9x13 baking dish (this will definitely fill the pan!).

To remaining 1/2 cup of broth mixture, add 1 can of condensed tomato soup.
Mix
well.
Pour soup/broth mixture over top of casserole.
Cover and bake for 1 hour.
Stir, replace cover and bake an additional 30 - 45 minutes.

Sprinkle shredded cheese over top, melt.
started ww 2/5/02 --- 228.8/130/150ww goal/140ish personal goal
WW GOAL!!! 2/21/03 --- LIFETIME 4/4/03