Italian Cabbage Casserole

Nutrition Facts: 1-1/3 cups equals 223 calories, 7 g fat (3 g saturated fat), 42 mg cholesterol, 438 mg sodium, 20 g carbohydrate, 7 g fiber, 21 g protein. *Use fresh oregano. Dried really tasted dried (or use less dried...)
Italian Cabbage Casserole
Italian Cabbage Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    medium head cabbage, coarsely shredded

  • 1

    pound lean ground Italian sausage

  • 1

    large green pepper, chopped

  • 1

    medium onion, chopped

  • 1

    can (14-1/2 ounces) diced tomatoes, undrained

  • 1

    can (8 ounces) tomato sauce

  • 3

    tablespoons tomato paste

  • 1-1/2

    teaspoons dried oregano

  • 1/2

    teaspoon garlic powder

  • 1/2

    teaspoon pepper

  • 1/8

    teaspoon salt

  • 1/2

    cup shredded part-skim mozzarella cheese

Directions

• Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; 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 sausage, green pepper and onion until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. • Place half of the cabbage in an 12 x 12 in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 6 servings.

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