Apparently, I don’t like cabbage. Unless it’s sauteed, in coleslaw, or in sauerkraut (in limited quantities). Luckily, Cody eats pretty much anything. I made this casserole to use up the cabbage we got in our Basket last weekend… and I just couldn’t make myself finish my first serving. I’ll admit, I can be picky at times, so don’t just take my word for it, regarding this recipe. I left out the rice the original recipe called for, to make it a little closer to Paleo. Cody ate the entire casserole over a 3 day period with no complaints… so try it!
Stuffed Cabbage Casserole
Adapted from Skinny Taste
- 2 tb olive oil, divided
- 1 lb ground beef
- 1/2 large onion, chopped fine
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 tsp paprika
- Salt & pepper to taste
- 1 head green cabbage, coarsely chopped
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (15 oz) can tomato sauce
- 2 cups mozzarella cheese
- Heat a large frying pan on medium heat; add ground beef & cook until it’s browned. Remove beef & set aside.
- In the same pan, add 1 tsp olive oil, chopped onion, and cook over medium heat until the onion is translucent & starting to brown, about 5 minutes.
- Add the minced garlic, dried thyme, & paprika; cook for 2 minutes more.
- Add diced tomatoes with juice, tomato sauce and ground beef. Mix together well.
- While the ground beef is browning, heat the remaining 1 tsp of olive oil in a large skillet. Cut the cabbage in half, cut out the core, & remove any wilted leaves. Chop the cabbage into coarse 1 inch pieces. Cook the cabbage over medium-high heat in the large skillet until wilted & about half-cooked, turning it several times so it all wilts & cooks.
- When the beef-tomato mixture and the cabbage are done, combine everything in a greased 9×13 baking dish. Cover tightly with foil.
- Bake at 350 for 40 minutes, or until the mixture starts to bubble on the edges.
- Remove foil & sprinkle with cheese. Bake uncovered an additional 20 minutes, or until the cheese is melted & starting to brown slightly.