Easy Cabbage Casserole w/ Bison (Seasoned Arabic Style)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 109.4
- Total Fat: 1.1 g
- Cholesterol: 11.7 mg
- Sodium: 866.7 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 4.8 g
- Protein: 7.9 g
View full nutritional breakdown of Easy Cabbage Casserole w/ Bison (Seasoned Arabic Style) calories by ingredient
Introduction
If you enjoy Arabic stuffed cabbage then you very well may like this recipe. I used lean ground bison (buffalo) instead of using ground lamb or ground beef. If you enjoy Arabic stuffed cabbage then you very well may like this recipe. I used lean ground bison (buffalo) instead of using ground lamb or ground beef.Number of Servings: 6
Ingredients
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8 cups chopped green cabbage, divided
3 cups tomato sauce, divided
1/2 cup long grain rice, uncooked
4 oz. ground bison
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp onion powder
1 cup boiling water
Vegetable oil spray
Tips
You can partially cook your rice before assembling you casserole. This will allow you to bake it for 30-45 minutes, rather than the full hour. I, also, spray my foil withe the vegetable oil spray so the top layer does't stick.
A combination of ground bison & ground lamb would work well. You would have to refigure your calories, however.
Directions
Rice: Soak rice in medium bowl using warm water for about 10 minutes.
Cabbage: Remove any marred leaves from cabbage head, rinse. Cut in half, removing core in each half. Cut each half into wedges and cut wedges into bite sized pieces. Set aside.
Drain rice as best as possible. Using the bowl with the drained rice, add ground bison, cinnamon, allspice, salt, pepper, & onion powder. With your hands, mix together so the rice is incorporated into the meat.
Assembling Casserole: Spray bottom of 2 Qt. oblong baking dish with vegetable oil spray. Place 1 cup of tomato sauce on bottom. Next, add 2 cups of chopped cabbage over sauce. Take meat-rice mixture and create an even layer over cabbage. Carefully pour 1 cup boiling water over meat-rice mixture. Place remaining chopped cabbage over meat-rice layer. Top with remaing 2 cups of tomato sauce.
Cover with aluminum foil and bake for 1 hour in 375 degee oven.
Serving Size: Makes 6 1.25-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BLMOFMI58.
Cabbage: Remove any marred leaves from cabbage head, rinse. Cut in half, removing core in each half. Cut each half into wedges and cut wedges into bite sized pieces. Set aside.
Drain rice as best as possible. Using the bowl with the drained rice, add ground bison, cinnamon, allspice, salt, pepper, & onion powder. With your hands, mix together so the rice is incorporated into the meat.
Assembling Casserole: Spray bottom of 2 Qt. oblong baking dish with vegetable oil spray. Place 1 cup of tomato sauce on bottom. Next, add 2 cups of chopped cabbage over sauce. Take meat-rice mixture and create an even layer over cabbage. Carefully pour 1 cup boiling water over meat-rice mixture. Place remaining chopped cabbage over meat-rice layer. Top with remaing 2 cups of tomato sauce.
Cover with aluminum foil and bake for 1 hour in 375 degee oven.
Serving Size: Makes 6 1.25-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BLMOFMI58.
Member Ratings For This Recipe
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