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Italian Cabbage Casserole Recipe
Italian Cabbage Casserole Recipe photo by Taste of Home

Italian Cabbage Casserole Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately or before baking, cover and freeze casserole for up to 3 months.
  5. 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.
Originally published as Italian Cabbage Casserole in Healthy Cooking October/November 2008, p55

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.

Full-Bodied Red Wine

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

Reviews for Italian Cabbage Casserole

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 20, 2012

"I have been doing "unstuffed" cabbage for several years now. Wilting, stuffing, and wrapping the cabbage is so time consuming. This sounds like it could be an alternative flavor profile to my current version and will give it a try the next time I make it."

MY REVIEW
Reviewed Oct. 20, 2012

"I have made this recipe many times... We love it!!"

MY REVIEW
Reviewed Aug. 16, 2012

"This is my mothers recipe and I just finally made it for the first time.. Loved it.."

MY REVIEW
Reviewed Apr. 26, 2012

"I thought this was a bit bland the first night, so I just sprinkled some Nature's Seasons seasoning blend on mine, and it was delicious. But we had the leftovers the second night, and I really think it tasted even better leftover! My 4 year old really liked it, as well, and my husband said he enjoyed it a lot. We would definitely have it again."

MY REVIEW
Reviewed Feb. 17, 2012

"I use bagged cole slaw mix instead of having to shred the cabbage...saves some time and clean up. My husband LOVES this dish! I have made it for family get togethers and I am always asked for the recipe!"

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