Thursday, November 15, 2012

Stuffed Cabbage Casserole

I adapted this recipe off of a blog called Skinny Taste.  I changed it a bit, but the original is over there.  We love stuffed cabbage and are excited for this easier recipe with similar flavors! -Kristin

1 pound ground beef
1 large onion, diced
1 clove garlic, minced
1/8 tsp. ground thyme
1 teaspoon paprika
1 can (14.5 oz.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
1/4 cup water
1/2 teaspoon salt
1 large head green cabbage, coarsely chopped
3 Tablespoons olive oil
salt and pepper to taste
2 cups cooked brown rice
2 cups mozzarella cheese, shredded

  • Cook ground beef with diced onion.  Drain and rinse.
  • Add cooked beef and onion back to the pan and add the minced garlic.  Cook for a minute.
  • Then add the thyme and paprika.  Cook for 1 minute.
  • Then add the diced tomatoes, tomato sauce, water and salt.  Simmer for 20 minutes.
  • Meanwhile, heat the olive oil in large pan or pot.  Add the chopped cabbage and cook and stir often for about 20 minutes until the cabbage is mostly softened. 
  • Add salt and pepper to taste to the cabbage. (If you have any Penzy's Forward this is great added too)
  • After about 20 minutes stir in the cooked brown rice to the tomato mixture.
  • Grease a lasagna dish.
  • Place cabbage evenly on the bottom.
  • Top that with tomato mixture.
  • Cover tightly with foil.
  • Bake at 350 for 40 minutes.
  • Remove from oven, sprinkle the mozzarella over.
  • Bake an additional 10 or so until cheese is bubbly.

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