This meal is fast, inexpensive and very filling. I usually serve it with bread and corn on the the side.
This is really really good. I skip the water, just spread the canned soup over the top. So inexpensive and simple to fix. So much flavor too. My mom use to make this when I was growing up. We called it cabbage casserole. I still make it. I bake mine in the oven. After browning the meat and cooking the onion, mix in chopped cabbage, dump into large casserole dish and cover with undiluted soup, sprinkle with salt and pepper. Cover with aluminum foil. Bake at 350 for about 30 min. Yumm-O! Tastes like cabbage rolls without all the fuss. Great with a crusty french bread and green salad. - 24 Jul 2006 (Review from Allrecipes USA and Canada)
nice hearty meal for a very cold night. I made a few changes tho, as others suggested. I added chili powder and garlic (will use something spicier next time tho) and instead of tomato soup, I used stewed tomatoes and omitted the water. I simmered it uncovered for the 20 minutes to help evaporate some of the juices. I will make again....especially on these cold Canadian winter nights - 22 Nov 2005 (Review from Allrecipes USA and Canada)
Super, super simple! I used ground turkey instead of beef to make it lowfat, and pre-shredded cabbage to save even more time. Loved it! Thanks for the recipe! - 01 Jun 2001 (Review from Allrecipes USA and Canada)