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5 large savoy cabbage leaves
1 lb. (450 g) extra-lean ground beef
1 onion, chopped
1 parsnip, shredded
1 carrot, shredded
1 stalk celery, thinly sliced
1 Tbsp. tomato paste
1 cup instant white rice, uncooked
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 L (4 cups) no-salt-added tomato sauce, divided
1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese, divided
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How do I make it ?
Place cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage. Let stand 10 min.
Meanwhile, brown meat with onions in large nonstick skillet. Add parsnips, carrots and celery; cook 3 min., stirring occasionally. Remove from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce and 3/4 cup cheese.
Heat oven to 375ºF. Drain cabbage; pat dry. Carefully remove vein from centre of each leaf. Pour 1/2 cup of the remaining tomato sauce into 3-L round casserole dish sprayed with cooking spray. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf, remaining sauce and cheese; cover.
Bake 1 hour 10 min., uncovering after 1 hour. Let stand 5 min. before serving.
Kraft Kitchen Tips!
Prepare using extra-lean ground pork.
Prepare using Cracker Barrel Shredded Light Mozza-Cheddar Cheese and instant brown rice.
For best results, use a serrated knife to cut the casserole into wedges to serve.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 4.5 g
Cholesterol 40 mg
Sodium 240 mg
Carbohydrate 29 g
Fibre 4 g
Sugars 10 g
Protein 19 g
8 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.