One-Pot Cabbage Casserole - Vegetarian Style
- Number of Servings: 6
Ingredients
2 lbs. boca meat crumblesSalt and pepper or creole seasoning1 onion, chopped1 cup rice, uncooked3 large handfuls of roughly chopped cabbage1 8 oz. can tomato sauce2 cups of water (I just use the tomato sauce can twice)1 14 oz. can diced tomatoes, undrained1 cup shredded cheese (I used Colby Jack)
Season and brown ground beef and onions. Drain off grease.
Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.
Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
Once cooked, top with cheese and cover with lid to melt a few minutes.
NOTES
You can use a can of Rotel instead of diced tomatoes if you prefer spicy food.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NATIXII.
Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.
Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
Once cooked, top with cheese and cover with lid to melt a few minutes.
NOTES
You can use a can of Rotel instead of diced tomatoes if you prefer spicy food.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NATIXII.
Nutritional Info Amount Per Serving
- Calories: 304.8
- Total Fat: 5.1 g
- Cholesterol: 15.2 mg
- Sodium: 895.7 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 8.7 g
- Protein: 32.8 g