Ingredients
- 6 cups dehydrated shredded cabbage
- 1/2 cup dehydrated sliced onions
- 1 tablespoon olive oil (optional)
- 1 pound ground beef or turkey
- 1 cup uncooked long-grain rice
- 1/4 cup (1/2 stick) butter
- 1 (10.5-ounce) can condensed tomato soup
- 6 & 1/2 cups boiling water
- 1 cup shredded cheddar cheese
Ingredients
macros
Instructions
- Layer the dehydrated cabbage and onions in a 9 x 13-inch baking dishthat has been sprayed with cooking spray.
- Combine the meat and rice in a medium skillet and cook overmedium-high heat, breaking up any clumps of meat, until the meat is no longer pink and the rice has browned. (If using lean ground turkey, first heat the olive oil in the pan, then add the turkey and rice.) Remove from the heat and layer over the cabbage and onions.
- In a heatproof medium bowl, combine the butter, tomato soup, and boiling water. Stir until the butter melts and everything is well combined, then pour the contents of the baking dish over, cover, and let sit for 20 minutes to allow the vegetables to rehydrate; do not pour off any remaining liquid.
- Preheat the oven to 350°F.
- Sprinkle the cheese evenly over the top of the casserole and bake until bubbling and the cheese is melted and golden brown, about 1 & 1/2 hours. Let sit for 5 minutes before serving.
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