Low Carb Cabbage Roll Casserole

Approx 1 pound ultra lean ground beef
1 red pepper, chopped
1 onion, chopped
1 normal can diced tomatoes
1 tsp garlic powder
1 tsp thyme
salt and pepper
2 pounds shredded cabbage
1 8oz bag 2% mozzarella cheese

Good to make a double recipe and put one in the freezer for a busy night.

Cook and drain ground beef. Add onion and pepper and cook until tender. Add remaining spices and diced tomatoes. Cook until most liquid is reduced.

In separate large pot, steam cabbage until wilted. Drain in collander of all excess moisture.

Preheat oven to 350. In rectangular casserole dish, layer half of cabbage. Next layer with half of the meat and vegetable mixture. Finally top with 1/2 the cheese.
Continue layering but omit last layer of cheese.
Bake at 350 for 20 minutes. Remove and add remaining cheese.
Bake for 10 more minutes or until cheese is gooey.

Best if made the day before and then served the next day. If doing so, leave off cheese until right before serving.

Makes 8 servings.

Serving Size: Makes 6 generous servings

Number of Servings: 6

Recipe submitted by SparkPeople user SNAPPY_MOM.