Wednesday, July 31, 2013

Cabbage Casserole

Jenna loves stuffed cabbage, so when I saw this recipe, I thought we would try it.  It was good, and a lot less work than making stuffed cabbage!  I used shredded cabbage(10 oz) and it was plenty.
(from WW Winners Circle Cookbook)

4 servings  7 PP

2 t. canola oil
1 onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 lb. lean ground sirloin
1 (14 ½ oz.) can diced tomatoes with mild green chiles
1 (8-oz) can tomato sauce
½ c. cooked white rice (I use brown rice)
½ small head cabbage (about ¾ lb.), shredded

1. Preheat oven to 350. Spray 9 X 13 in. baking dish with nonstick spray.
2. To make the filling, heat the oil in large nonstick skillet over med-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, about 8 minutes. Add the beef and cook, breaking it up with a wooden spoon, until the liquid evaporates and the beef begins to brown, about 6 min. Stir in the diced tomatoes, tomato sauce, and rice; bring to a boil. Remove from the heat.
3. Spoon half of the filling in an even layer on the bottom of the baking dish. Top with all of the cabbage, then top with the remaining filling. Cover with foil and bake until the filling is hot and bubbly and the cabbage is very tender, about 1 ¼ hrs.

Nutrition Facts:
PER SERVING (1 ¾ cups): 272 cal., 11g fat, 24g carbs, 5g fiber, 21g protein

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