For those of you who watched Joanna Lund’s video from the RV Today Archives and requested the written recipe, here you have it:
Unstuffed Cabbage Skillet Recipe – Serves 4
8 ounces extra lean ground sirloin
1/2 cup chopped onion
2 cups chopped cabbage
1 1/3 cups of uncooked instant minute rice
1 1/3 cups of water
1 10 3/4 oz. can of reduced sodium reduced fat Tomato Soup
1 teaspoon dried parsley flakes
1/2 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
Butter-flavored cooking spray
In a large saucepan sprayed with butter-flavored cooking spray, brown onion and meat. Add cabbage and stir. Add rice and water and stir. Add in the tomato soup, and turn heat up as needed. Add parsley flakes, Worcestershire sauce and yellow mustard, mix well to combine. Let simmer for about 5 minutes stirring occasionally.
Enjoy!
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Bill
WE HAVE MADE THIS DISH TIME AND TIME AGAIN. WE HAVE TRIED IT ON GUESTS AND THE RECIPE HAS GONE TO MANY.
THIS PAST WEEK WE EXPERIMENTED A LITTLE AND ADDED 1/2 OF A JALIPINO PEPPER TO ZING IT UP. TRY IT, YOU WILL LIKE IT.
WHILE WE DON’T USUALLY HAVE LEFT OVERS, THIS DISH IS GREAT THE 2nd AND 3rd DAY AS WELL.
Doug M
A+ Recipe, will definatly make this again. I’m going to make it in the slow cooker next, I think this is a make ahead dish cause it sure tasted better the next day!
Carol G.
Tried this recipe today—ugh! I think she meant to say 2 cups COOKED chopped cabbage! The cabbage was still raw after 1/2 hour of cooking the recipe. How could anybody get the cabbage “cooked” i.e. tender in FIVE minutes!
Lynne Caulkett
Tried this recipe while on the road, and we all loved it. I will definitely make this often. Looking forward to more of your wonderful recipes!
Bill
We tried this and it was fantastic. We shook a little Parnassian Cheese on top. Yum-Yum
We mentioned this recipe to several others and the recipes have gone far and wide.
Thanks.
Z Everett
Are you sure this was a 4 oz can of soup?