Grandma's Cabbage Casserole (tweaked)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 240.8
- Total Fat: 2.8 g
- Cholesterol: 43.3 mg
- Sodium: 374.5 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 6.2 g
- Protein: 21.6 g
View full nutritional breakdown of Grandma's Cabbage Casserole (tweaked) calories by ingredient
Introduction
One of my favorite childhood memories is eating Grandma's 'cabbage casserole'. It's one of those things where you just layer 'stuff' in a pan and bake, but boy, is it good! This version substitutes ground white meat turkey for her ground beef and brown rice for the white rice she used. It's every bit as good, though, as Grandma's -- and better for ya. One of my favorite childhood memories is eating Grandma's 'cabbage casserole'. It's one of those things where you just layer 'stuff' in a pan and bake, but boy, is it good! This version substitutes ground white meat turkey for her ground beef and brown rice for the white rice she used. It's every bit as good, though, as Grandma's -- and better for ya.Number of Servings: 6
Ingredients
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2 medium potatoes, sliced
3/4 c. brown rice (uncooked)
1/2 of a small head of cabbage, sliced
1 medium onion, sliced
19 oz. pkg. Honeysuckle White ground white meat turkey
2 cans sliced stewed tomatoes (with juice)
Directions
Preheat oven to 350 degrees.
Brown ground turkey in a skillet, using the back of a fork to break it up into small pieces.
While the turkey is browning, layer the first four ingredients in a casserole dish, in the order shown. Spread the browned ground turkey on top. Pour 2 cans of stewed tomatoes (with juice) over all.
Cover tightly with foil or a tight-sealing casserole lid and bake in a 350 degree oven for 1/2 to 2 hours. Enjoy! Serves 6 (1 1/2 to 2 cups per serving)
(NOTE: I use Morton's salt substitute and fresh ground pepper to season each layer. Using table salt, instead, will increase the sodium content of the dish.)
Number of Servings: 6
Recipe submitted by SparkPeople user INKYDINKYDOO.
Brown ground turkey in a skillet, using the back of a fork to break it up into small pieces.
While the turkey is browning, layer the first four ingredients in a casserole dish, in the order shown. Spread the browned ground turkey on top. Pour 2 cans of stewed tomatoes (with juice) over all.
Cover tightly with foil or a tight-sealing casserole lid and bake in a 350 degree oven for 1/2 to 2 hours. Enjoy! Serves 6 (1 1/2 to 2 cups per serving)
(NOTE: I use Morton's salt substitute and fresh ground pepper to season each layer. Using table salt, instead, will increase the sodium content of the dish.)
Number of Servings: 6
Recipe submitted by SparkPeople user INKYDINKYDOO.
Member Ratings For This Recipe
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BONSTER6
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MACHER3
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SBALLIET
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STEPPENWOLF1