Cabbage Roll Skillet

All you need is a skillet to get the flavor of cabbage rolls without all the rolling!

Cabbage Roll Skillet

BettyCrockerRecipe by BettyCrocker

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45 minutes

45 minutes

6 servings

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Nutrition Info

  • 1/6 of Recipe
  • 270
  • 11g
    (Saturated Fat 4g)
  • 120mg
  • 570mg
  • 24g
    (Dietary Fiber 1g, Sugars 15g)
  • 19g
  • Percent Daily Value*
  • 50%
  • 35%
  • 6%
  • 15%
  • Exchanges
  • 1
  • 1/2
  • 2
  • 1/2
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

Ingredients

  • 1/2  cup uncooked instant rice
  • 1/2  cup water
  • 1  lb. extra-lean ground beef
  • 1/2  cup finely chopped celery
  • 1/4  cup chopped onion
  • 1  teaspoon seasoned salt
  • 2  eggs, well beaten
  • 1  (16-oz.) pkg. coleslaw blend
  • 1  (8-oz.) can tomato sauce
  • 1/4  cup firmly packed brown sugar
  • 3  tablespoons cider vinegar

Directions

  1. 1Cook rice in 1/2 cup water as directed on package.
  2. 2In medium bowl, combine cooked rice, beef, celery, onion, seasoned salt and eggs; mix well.
  3. 3Spray 12-inch nonstick skillet with nonstick cooking spray. In sprayed skillet, add 3 cups of the coleslaw blend; spread to cover bottom of skillet evenly. Spoon beef mixture evenly over coleslaw blend; press lightly with fork or back of spoon. Top with remaining coleslaw blend.
  4. 4In small bowl, combine tomato sauce, brown sugar and vinegar; blend well. Spoon over mixture in skillet. Cover; cook over medium heat for 10 minutes. Uncover and reduce heat to medium-low; cook an additional 8 to 12 minutes or until beef mixture is thoroughly cooked.
  5. 5Remove skillet from heat. With cover partially on skillet, drain off liquid. Cut into wedges to serve. If desired, garnish with carrot curls or cherry tomato wedges.

Categories: Course, Main Dishes, Skillets & Stir Fries

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