Stuffed Cabbage Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp olive oil, divided1/2 lb. lean ground beef1/2 large onion, chopped fine1 tbsp finely minced garlic1/2 tsp. dried thyme1 tsp Paprikasalt and fresh ground black pepper, to taste 1 head green cabbage, coarsely chopped1 can (14.5 oz) no salt added petite dice tomatoes w juice1 can (8 oz) no salt added tomato sauce2 Tbsp water1 cup cooked brown rice 1/2 cup fat free mozzarella cheese
1. Preheat oven to 350 degrees. Spray a large casserole dish with non-stick spray.
2. Heat a large pan on medium heat; add ground beef and brown until cooked through. Drain; Set aside.
3. In the same pan, add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
4. Add minced garlic, dried thyme, and paprika and cook 2 minutes more. Add diced tomatoes with juice, tomato sauce, ground beef and water to the pan.
5. Simmer until hot and slightly thickened, about 15-20 minutes.
6. While mixture simmers, remove any wilted outer leaves from cabbage, cut in half, and remove the core; chop coarsely into 1 inch pieces.
7. Heat olive oil in a large frying pan; Add cabbage and cook over medium-high heat until the cabbage is wilted and half cooked, turning it over several times so it wilts evenly. Season with salt and fresh-ground black pepper.
8. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in rice and gently combine.
9. Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.
10. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
8. Remove foil and sprinkle on cheese. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
Serving Size: Makes 4 servings
2. Heat a large pan on medium heat; add ground beef and brown until cooked through. Drain; Set aside.
3. In the same pan, add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
4. Add minced garlic, dried thyme, and paprika and cook 2 minutes more. Add diced tomatoes with juice, tomato sauce, ground beef and water to the pan.
5. Simmer until hot and slightly thickened, about 15-20 minutes.
6. While mixture simmers, remove any wilted outer leaves from cabbage, cut in half, and remove the core; chop coarsely into 1 inch pieces.
7. Heat olive oil in a large frying pan; Add cabbage and cook over medium-high heat until the cabbage is wilted and half cooked, turning it over several times so it wilts evenly. Season with salt and fresh-ground black pepper.
8. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in rice and gently combine.
9. Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.
10. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
8. Remove foil and sprinkle on cheese. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 268.2
- Total Fat: 6.3 g
- Cholesterol: 35.0 mg
- Sodium: 222.3 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 8.6 g
- Protein: 22.2 g
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