Italian Cabbage Casserole |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 Ingredients:
1 medium head cabbage, coarsely shredded |
1 pound ground beef |
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:
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.
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