Tuesday, December 17, 2013

Taste of Tuesday - Stuffed Cabbage Casserole

Mike LOVES cabbage. I had never had cabbage until I met him. (I guess my parents didn't like it??) The first time I had cabbage his mom had fried it. It was delicious. Then, we tried stuffed cabbage that, once again, his mom had made. Again, very good. We don't have it very often, but when I came across this recipe on Skinnytaste I immediately thought it was something that I would do for him. While also, ultimately, keeping it healthy for me. ;)

     The recipe didn't seem that difficult, however, it definitely took some time. In fact, after rereading the recipe, Mike ended up having to make this one. We wouldn't have eaten until 8 o'clock if I did it.

     The casserole turned out really good. I even made the comment to Mike that it was one of the first things that we made that actually looked like the picture!! What an accomplishment!! It tasted good, too. I have to admit it isn't my favorite cabbage recipe (or maybe that's just because someone else didn't make it) but it was definitely good. And it makes a ton!! Plenty of leftovers, for sure. 

Stuffed Cabbage Casserole 
(the healthy version)
(once again stealing it from Hopelessly Ever After)

     1 lb. 95% lean ground beef
     2 tsp. olive oil, divided
     1 large onion, diced
     1 tbsp minced garlic
     1/2 tsp. dried thyme
     1 tsp. paprika
     salt and pepper, to taste
     1 head green cabbage, coarsely chopped
     1 can (14.5 oz.) petite diced tomatoes, undrained
     1 can (15 oz.) tomato sauce
     1/4 cup water
     2 cups brown rice, cooked
     2 cups low-fat shredded mozzarella cheese


     Preheat oven to 350 degrees and spray a large baking pan with nonstick spray. 

     Brown ground beef in a skillet, remove and set aside. In the same pan, add 1tsp olive oil and diced onion and cook until onion is translucent. Add the minced garlic, dried thyme, and paprika. Cook an additional 2 minutes. Then, add diced tomatoes, tomato sauce, and ground beef. Pour in water. Simmer about 15-20 minutes or until slightly thickened.

     Cut cabbage in half and cut out the core. Roughly chop into 1 inch pieces. Heat remaining olive oil in a large frying pan. Add the cabbage. Cook over medium heat until cabbage is wilted and half cooked turning frequently. Add salt and pepper to taste.

When meat mixture has cooked and thickened, stir in brown rice. Add half the meat mixture to the casserole dish, then top with half the cabbage. Then layer again. 

     Cover tightly with foil and bake 40 minutes or until casserole is starting to bubble. Remove foil and sprinkle on cheese. Bake another 20 minutes or until cheese is melted.



  1. I've always been a little afraid of cabbage for some reason (my family loves it) but this looks delicious! Thank you for sharing! I'll have to give this one a try : )


  2. stuffed cabbage is one of my favorite foods ever! I am so making this, thanks for sharing!

  3. I love skinny taste we get a lot if our meal ideas off of there!!

  4. I'm like you and haven't ever eaten cabbage that way. I may have to try this now!


  5. OMG I am going to have to try this looks GREAT!!!

  6. I never make cabbage but this looks so good!

  7. oh man I love cabbage. this looks great!

    xoxo, Amy @ Interpret As You May

  8. do you know the calories??
    My fiance loves cabbage, so maybe i should try this :)
    Dont forget if you post tomorrow Link up with us :)