Stuffed Cabbage Casserole

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.

One thought on “Stuffed Cabbage Casserole

  1. Pingback: Asian Cabbage Coleslaw | Cooking Sugar

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