Italian Cabbage Casserole

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  medium  head cabbage, coarsely shredded
• 1  lb lean ground beef
• 1  large green bell pepper, chopped (I used a red bell pepper)
• 1  medium onion, chopped
• 14 1⁄2 ounces diced tomatoes, undrained
• 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 part-skim mozzarella cheese, shredded

Directions

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.