Stuffed Cabbage Casserole - even lighter!
Gina's Skinny Taste posted a stuffed cabbage casserole. I recreated this last night using ground turkey instead of beef, omitting the olive oil, and using half of the cheese. This was so delicious! Easy on calories, generous on portion size, and easy on the wallet!!
I post lots of healthy recipes on my blog - you can find this recipe and more here at http://piecesofcakeblog.blogspot.com
Katie's Version of Stuffed Cabbage Casserole
Ingredients:
1 lb. 93/7 Ground Turkey
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp. dried thyme1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage, coarsely chopped>
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 + 1/3 cup water, divided
2 cups cooked brown rice
1 cup low-fat mozzarella cheese
Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 9").
Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
In the same pan, add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add 1/4 c. water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
In a large pot or pan, add the cabbage and 1/3 c. water. Cook over medium heat (steaming the cabbage with lid on) until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 30 - 40 minutes, or until the mixture is just starting to bubble on the edges.
Remove foil and sprinkle on cheese. Bake uncovered an additional 15 - 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
Recipe serves 8 (hearty servings)! 275 calories, 29 g carbs, 8 g fat, 22 g protein, 7 g fiber, 655 g sodium
I post lots of healthy recipes on my blog - you can find this recipe and more here at http://piecesofcakeblog.blogspot.com
Katie's Version of Stuffed Cabbage Casserole
Ingredients:
1 lb. 93/7 Ground Turkey
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp. dried thyme1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage, coarsely chopped>
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 + 1/3 cup water, divided
2 cups cooked brown rice
1 cup low-fat mozzarella cheese
Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 9").
Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
In the same pan, add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add 1/4 c. water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
In a large pot or pan, add the cabbage and 1/3 c. water. Cook over medium heat (steaming the cabbage with lid on) until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 30 - 40 minutes, or until the mixture is just starting to bubble on the edges.
Remove foil and sprinkle on cheese. Bake uncovered an additional 15 - 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
Recipe serves 8 (hearty servings)! 275 calories, 29 g carbs, 8 g fat, 22 g protein, 7 g fiber, 655 g sodium
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Replies
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YUM! I love cabbage anything! Will add this to my 'to cook' list, thanks!0
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This sounds great! Thank you.0
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Looks good! Off to check out your blog.
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This looks awesome, definitely trying it out!0
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Too Crazy! I am totaly eating this right now for lunch was leftover's from this weekend. I love the spice from the parika! I guess great minds think alike!0
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this is on my dinner list for the week! probably tomorrow night. I am also subbing turkey for the beef........
Love her site!!0 -
It heated up so well today for lunch as well! Good thing - I still have 5 more portions to eat... A lot of it went in the freezer! 0
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