Cabbage Roll Casserole

Making cabbage rolls sucks. Am I right? While the result is incredibly delicious and satisfying, it’s laborious and time consuming. This recipe though turns the tables. This recipe is still a little bit time consuming, but it’s not very laborious. Either way it is SO worth it. I know Mike liked it because he didn’t feel the need to put additional smears or sauces on it. It was perfect! And … I’m way too full. This is consistently one of my favorite meals. I could easily eat this once a week for the rest of my life. Cabbage Roll Casserole Tuesday anyone??

Cabbage Roll Casserole (2)

Original recipe found at www.skinnytaste.com

INGREDIENTS
1 lb Ground Beef – Lean **SEE NOTES
1 large Onion – Finely chopped
1 tbsp Garlic – Minced
1/2 tsp Thyme
1 tsp Paprika
1 1/2 small heads Green Cabbage **SEE NOTES
1 can (15oz) Diced Tomatoes
1 can (15oz) Tomato Sauce
1/4 cup Water
2 cups Rice – Cooked  **SEE NOTES
2 cups Mozzarella – Skim
Salt and Pepper – To taste

Cabbage Roll Casserole (4)

METHOD
–  Preheat oven to 350 degrees. Spray a skillet and a large wok or deep pan with nonstick spray
–  Cut cabbage up into 1 inch chunks. In large wok or deep pan, sautee cabbage until it softens and wilts. I made sure a few pieces were charred a bit. I do this step first as it takes the most time and I usually have to do it in batches. Start browning the beef while your first batch of cabbage is sauteeing.
–  Brown ground beef in skillet over medium-high heat. Remove from from pan into bowl and set aside.
–  In same pan sautee onions until translucent. Add garlic, thyme, paprika, salt and pepper. Cook for 2 or 3 minutes
–  Add diced tomatoes (with juice) and tomato sauce and ground beef. Add water to the pan and sautee until sauce thickens. About 15-20 minutes.
–  Add cooked rice to the sauce once thickened. Put half the cabbage on the bottom of your casserole dish, sprinkle with salt and pepper (optional), half the meat sauce then the remainder of the cabbage (sprinkle with salt and pepper) and meat sauce on top.
–  Cover with foil and bake for 30-40 minutes. Remove foil, sprinkle cheese over top and put back in over for 20 minutes or until it starts to bubble.
–  Serve.

Cabbage Roll Casserole (3)

NOTES
– This would be great with ground turkey as well as bison, or you can use tofu or beans if you want a hearty vegetarian dish.
– I used a whole head of green cabbage and a half head of purple cabbage
– I’m thinking that spaghetti squash would be a tasty alternative to rice in this dish. Kind of like baked spaghetti! Quinoa might also work, but i’m not sure what quantity would have to be used to get the same effect. I’ll have to test it and get back to you.

NUTRITIONAL INFO
Serves 10
Weight Watchers Points per serving – 7
Calories – 264.8
Fat – 11.8g
Fibre – 5.8g
Sodium – 414mg
Carbohydrates – 26.1g
Protein – 15.4g

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