I found this ridiculously good recipe on pinterest, of course. We love stuffed cabbage in my house, so this was awesome. A way to have "stuffed cabbage" without having to roll all those cabbage leaves.I will put down the original recipe, and at the end I will write how I altered it tonight.. And the very very best part is.. if you use ground turkey instead of ground beef like we do.. it was only 362 calories a serving!! Now listen- a serving in this case is 1/8 of a 9x13 pan. Why? Because that is a nice big portion and it is easy divide the pan this way..and so on. It ended up being quite a bit of food. When I finished I was stuffed (no pun intended!) And Jeff was holding his belly sad that he didn't have room for seconds. I fixed Zach some turkey vegetable stew, because I was afraid all that cabbage would give him a tummy ache- but he ate about a dozen bites off me and Jeff's plates and was begging for more.. needless to say, it was a hit! Definitely going into my "favorite recipes" binder. Can't beat a good portion of food with less than 400 calories and lots of good stuff in it for ya. Love it!
Un-Stuffed Cabbage Casserole
From: Pinterest/Kalyn's Kitchen
Ingredients:
1 1/2 T olive oil, divided (more or less, depending on your pan)
1 lb. lean ground beef
1 large onion, chopped small
1 T finely minced garlic
1/2 tsp. dried thyme
1 tsp. sweet Hungarian Paprika (good quality paprika makes a big difference in flavor in a dish like this)
1/2 tsp. sharp Hungarian Paprika (optional; if making for kids I might leave this out)
salt and fresh ground black pepper to taste (for seasoning meat mixture and cooked cabbage)
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water (just enough to rinse out each of the cans)
2 cups cooked rice (I used brown rice)
2 cups low-fat cheese (optional; I used a blend of 80% low-fat mozzarella, 10% low-fat cheddar, and 10% Provolone.)
Instructions:
Preheat oven to 350F/180C. Spray a large glass or crockery casserole dish with non-stick spray. (I used a dish that was 12" x 10".)
Heat 1-2 tsp. olive oil in a large frying pan; add ground beef and cook until it's done and nicely browned, breaking apart as it cooks. (I like to use a potato masher to break the meat apart once it's partly done.) Remove ground beef to a bowl.
In the same pan, add a little more olive oil if needed, then add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Rinse each of the cans out with a little water (about 1/4 cup total) and add to the pan. Let mixture simmer until it's hot and slightly thickened, about 15-20 minutes.
While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces. (They don't have to be all the same size. I chopped it into pieces that varied from 1/2 inch to 1 1/2 inches.) Heat about 2 tsp. olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper.
When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
This freezes well, and I'm looking forward to enjoying it several more times when I eat the portions I have in the freezer. To reheat, I would recommend thawing overnight in the refrigerator and then either microwaving it until hot or heating in the oven in a glass dish covered with foil.
Note: The things that I altered were- I used 2 small heads of cabbage because I was afraid since they were small it wouldn't be enough. I used 2 lbs of ground turkey instead of 1 pound of ground beef because WAYYYYY fewer calories in turkey, you can't tell a difference AT ALL, and I wanted plenty of meat in mine. It worked out perfect. I also didn't use the types of paprika mentioned because who the heck has that in their pantry? Not me. So I added 1 tsp of dried thyme and 1 tsp of plain ole paprika, and also made sure to season everything well with salt and pepper and I went. ALSO I did not layer this. And here is why. Because I was trying to get it in the oven so we could eat before midnight and rushing.. and forgot to add the rice (I used instant BROWN RICE) back into the meat mixture. So after the first 10 minutes I took the layered dish out of the oven, poured the rice over the top and mixed it all up. It made zero difference and it made it super easy to dish out later. Next time I won't bother layering at all. And lastly I did not put any cheese on it. For 2 reasons, 1- why add calories if you don't have to, and 2- we never put cheese on ours and I just don't think I would have liked it with cheese... but that's just me. (I KNOW! I LOVE cheese and usually load everything to the gills with it... but in this case. I didn't miss it)
