Who doesn't need time-savers at Christmastime?
One pan dinners are the best this time of year, for their warmth, their filling satisfaction, and for the ease of preparation and cleanup!
We've got better things to do like string lights and decorate the house, wrap gifts, and make sugar cookies, right?
So....cold outside. Warm yourself up!
My husband loves this. My boys? Not so much, just because they don't care for cabbage. I have to admit that when I was young, cabbage cooking always smelled like old people to me. I guess we are officially old now. Heh. I guess a time or two a year won't hurt to be old.
**Please note: Although the recipe says to assemble it all and bake it in the oven for almost an hour, instead to speed it up, I mix mine on the stove and cook it most of the way and then add the cheese and only bake until the cheese is browned.
6 c. chopped cabbage
1/2 lb. ground beef (or venison)
1 small onion
1 c. uncooked instant rice
1/2 t. salt
1/4 t. pepper
2 can tomato soup, undiluted
1 c. water
1/3 c. shredded cheddar cheese
**Instead of canned tomato soup, I use my home-canned tomatoes and leave out the water or just add a little.
Place the cabbage in a greased 2.5 quart baking dish. In a skillet cook beef and onion over medium heat until meat is no longer pink, drain. Stir in the rice, salt if desired, and spoon over cabbage. Combine soup and water, pour over beef mixture.
Cover and bake at 350 for 40-50 minutes until rice and cabbage and tender. Uncover, sprinkle with cheese, bake and 5-10 minutes longer or until cheese is melted.
Easy, peasy! Serve with a salad or a nice bread and enjoy the taste of cabbage rolls without taking all the time to roll them!
Leftovers are awesome to send the next day for lunch, it actually improves the flavors!
Hope all is well with you and your Christmas preparations!
(And don't tell anyone I'm old, okay?!)