Taco Cabbage Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 pounds deer meat (my brother provides us with it, but beef works well, too, but calories and fat increase)2 packages of gluten free taco seasoning2 cups of shredded cheddar (I like mild but have combined mild and sharp with leftovers from fridge)cabbage (1 gallon size baggie of cabbage, roughly 6-8 cups)1 onionbutter (about 1/2 cup)
1. Start raw ground meat in a deep skillet. Continue to tend to ground meat while chopping cabbage (step 2).
2. Chop cabbage and one onion into bite-size pieces, roughly. Place in large pot with butter and saute. Stir periodically.
3. When meat is browned, add taco seasoning of your choice. If you need to preheat oven, you can do so now. I have a gas range, so preheating isn't necessary.
4. When cabbage is wilted throughout and luminescent, place in a 13x9 baking dish. Add ground meat and shredded cheddar cheese. Sprinkle cheese on top.
5. Cook at 350 for 20 minutes.
Serving Size: 24 - 1 cup servings, 2 cups are quite filling for an adult
Number of Servings: 24
Recipe submitted by SparkPeople user CLASSICVIXEN.
2. Chop cabbage and one onion into bite-size pieces, roughly. Place in large pot with butter and saute. Stir periodically.
3. When meat is browned, add taco seasoning of your choice. If you need to preheat oven, you can do so now. I have a gas range, so preheating isn't necessary.
4. When cabbage is wilted throughout and luminescent, place in a 13x9 baking dish. Add ground meat and shredded cheddar cheese. Sprinkle cheese on top.
5. Cook at 350 for 20 minutes.
Serving Size: 24 - 1 cup servings, 2 cups are quite filling for an adult
Number of Servings: 24
Recipe submitted by SparkPeople user CLASSICVIXEN.
Nutritional Info Amount Per Serving
- Calories: 103.7
- Total Fat: 5.2 g
- Cholesterol: 43.1 mg
- Sodium: 82.8 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.4 g
- Protein: 9.8 g
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