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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
  • 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

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 11x7-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.
Nutrition Facts
1-1/3 cups: 223 calories, 7g fat (3g saturated fat), 42mg cholesterol, 438mg sodium, 20g carbohydrate (11g sugars, 7g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
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Reviews

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Average Rating:
  • contrarywife
    Mar 23, 2015

    This is wonderful; however, after reading several reviews I upped the seasonings, approximately tripled what's listed in the recipe, added about a teaspoon or so of hot sauce, sprinkled on some Mrs. Dash Tomato Basil Garlic, and since I didn't have any mozzarella cheese I substituted Swiss cheese and it was delicious. Since my hubs is a hunter I used ground venison instead of ground beef.

  • bziol
    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.

  • rhobleymattson
    Oct 20, 2012

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

  • crissysanders
    Aug 16, 2012

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

  • kgburgess
    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.

  • jenniferr74
    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!

  • Cast2
    Oct 4, 2011

    Loved it!

  • culady139
    May 21, 2011

    I used a jar sauce instead of making my own, but this was VERY easy to make and leftover-for-lunch worthy!

  • culady139
    May 21, 2011

    great flavor and VERY easy. Leftover-for-lunch worthy

  • rothgirl
    May 4, 2011

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