Unstuffed Cabbage Casserole Recipe
Unstuffed cabbage casserole is so much easier to make. NO rolling required, just throw it all in, saute and enjoy those classic flavors.
Servings: 8
Equipment
- 1 skillet
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef
- 1 small onion diced
- 1 small bell pepper diced
- 1 tbsp minced garlic
- 1 can diced tomatoes 14.5 oz., garlic roasted diced tomatoes were used
- 1/2 tsp pepper
- 1/2 tsp salt to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 head cabbage small head, chopped into 1" squares
- 2 cup cheese shredded, colby jack used
Instructions
- In a large skillet or wok put oil, ground beef, onion and bell pepper. Cook at medium heat until meat is no longer pink. Add garlic and cook 1 more minute.
- Pour in can of diced tomatoes, and all seasonings. Stir.
- Cover top with chopped cabbage, leave a bit of room so lid can fit on top of pot.
- Pour 1/4 c of beef broth on top of cabbage. Put lid on and cook over medium heat for 15-20 minutes until cabbage is as tender as you'd like it to be. (if adding 1 cup cooked rice add that in and fold in now)
- Sprinkle cheese on top and heat just long enough for it to melt, then serve.
- Alternatively you can set oven to 400 degrees, layer top with cheese and bake (in an oven safe cast iron pan or baking dish) until it is melted and golden brown.
Video
Nutrition
Serving: 2oz | Calories: 339kcal | Carbohydrates: 12g | Protein: 19g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 241mg | Potassium: 526mg | Fiber: 4g | Sugar: 6g | Vitamin A: 920IU | Vitamin C: 66mg | Calcium: 278mg | Iron: 2mg