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By DiAnne Miller on Saturday, August 17, 2013 at 2:55am

1 medium cabbage, coarsely chopped (about 2lbs precored)
1 pound lean ground beef
1 large green pepper, chopped (138 g = 4.9 oz)
1 medium onion, chopped (100 g)
1 can (14-1/2 ounces) diced Italian tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste (I use sundried in tube)
1? teaspoons dried oregano
? teaspoon garlic powder
? teaspoon pepper
? teaspoon salt
1 tablespoon cornstarch
2 tablespoons brown sugar
2 cups shredded part-skim mozzarella cheese divided
Place chopped cabbage in a steamer basket over water; 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 diced tomatoes, tomato sauce, tomato paste and seasonings. Stir in cornstarch and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Place half of the cabbage in an 11? x 7? baking dish coated with cooking spray; top with half of beef mixture and half of cheese(1 cup). Repeat layers (dish will be full). Bake uncovered, at 350? for 20 minutes or until cheese is melted and heated through. Yield: 6 servings.

SEASONED CABBAGE CASSEROLE was last modified: by

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