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Ingredients
- 1 medium head cabbage, coarsely shredded
- 1 pound lean ground beef
- 1 large green bell pepper, chopped
- 1 medium onion chopped
- 1 can (14 1/2 ounces) diced tomatoes, un-drained
- 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
Preparation
Step 1
1. 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.
2. In a large nonstick skillet over medium heat, cook and and stir the beef, green bell 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.
3. Place half the cabbage in a 11-in. x 7-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 degrees F. for 15-20 minutes or until heated through.