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Italian Cabbage Casserole Recipe

Italian Cabbage Casserole Recipe photo by Taste of Home

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"If your gang likes stuffed cabbage, they'll love this filling, beefy recipe. And you'll love that it has all the flavor-but with a lot less work than stuffed cabbage!" Debra Sanders - Brevard, North Carolina

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Diabetic Friendly

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Italian Cabbage Casserole Recipe

Prep: 35 min. Bake: 15 min.

Yield: 6 Servings

35 15 50

Ingredients

1 medium head cabbage, coarsely shredded
1 pound lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1-1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese

Directions

Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside.
In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Place half of the cabbage in an 11-in. x 7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Serve immediately or before baking, cover and freeze casserole for up to 3 months.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 223 calories, 7 g fat (3 g saturated fat), 42 mg cholesterol, 438 mg sodium, 20 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Originally published as Italian Cabbage Casserole in Healthy Cooking October/November 2008, p55

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Italian Cabbage Casserole

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Reviewed on May. 04, 2011 by rothgirl

Added canned cannellini beans (rinsed) and canned mushrooms. I'm doing weight watchers, and 1 serving (computed as 8 servings) was only 4 points.

Reviewed on Mar. 29, 2011 by PeachyKeen1298

I have made this recipe twice since discovering it. My husband loves it. To make it a little heartier I added a can of light red kidney beans and substituted ground turkey for the ground beef. YUMM-O!