Italian Cabbage Casserole

 

 

Ingredients

  • 1 medium head cabbage, coarsely shredded
  • 1 pound lean ground beef (90% lean)
  • 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

  • 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.
  • 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.
  • 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. Yield: 6 servings.

 

Each Serving = 1  1/3 cup = 5  Points Plus

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Photo and Recipe Credit Taste of Home
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