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Italian Cabbage Casserole

 Italian Cabbage Casserole
"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
6 ServingsPrep: 35 min. Bake: 15 min.


  • 1 medium head cabbage, coarsely shredded
  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Italian Cabbage Casserole (continued)

Directions (continued)

  • (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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.