Italian Cabbage Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I made it in the weekend and me and DH loved it. There is no rice in it. Ingredients:
1 medium head cabbage, coarsely shredded |
1 lb lean ground beef |
1 large green bell pepper, chopped (i used a red bell pepper) |
1 medium onion, chopped |
14 1/2 ounces diced tomatoes, undrained |
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 part-skim mozzarella cheese, shredded |
Directions:
1. Place cabbage in a steamer basket; place in a large saucepan over 1 inches 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 a 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 F for 15-20 minutes or until heated through.
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