Italian Cabbage Casserole

Name: Italian Cabbage Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving(s)
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

(2)

Recipe by Boomette

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.

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READY IN: 55mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.
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 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.

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