Italian Cabbage Casserole

Total Time
Prep 10 mins
Cook 45 mins

A recipe from the cookbook "The Comfort Food Diet" of Taste of Home. I made it in the weekend and me and DH loved it. There is no rice in it.

Ingredients Nutrition


  1. Place cabbage in a steamer basket; place in a large saucepan over 1 inches of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside.
  2. 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.
  3. Place half of the cabbage in a 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 F for 15-20 minutes or until heated through.
Most Helpful

4 5

I didn't use the green pepper and we thought the sauce was very tasty. I did use two cups of mozzarella and cheddar mix for the cheese. 1/2 cup of cheese wouldn't have been enough for us. Once cut the casserole was really watery. We enjoyed it though. The longer it sat, the better it was.

4 5

Full of flavor...although we were hoping for a bit red pepper flakes...or maybe some jalapeno' just needed a little's easy to prepare and we almost always have all of the ingredients available...thanks for posting! :)