Cabbage Casserole (Connie Tite)

By LADONMANK

Ingredients

• 2 teaspoons canola oil
• 1 onion, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 1 pound lean ground sirloin (10 % or less fat)
• 1 (141/2-ounce) can diced tomatoes with mild
• green chiles
• 1 (8-ounce) can tomato sauce
• 1/2 cup cooked white rice
• 1/2 small head cabbage (about 3/4 pound) shredded

Details

Servings 4
Cooking time 70mins

Preparation

Step 1

1. Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray; set aside.

2. To make the filling, heat the oil in large nonstick skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, about 8 minutes. Add the beef and cook, breaking it up with a wooden spoon, until the liquid evaporates and the beef begins to brown, about 6 minutes. Stir in the diced tomatoes, tomato sauce, and rice; bring to a boil. Remove from the heat.

3. Spoon half of the filling in an even layer on the bottom of the baking dish. Top with all of the cabbage, then top with the remaining filling. Cover with foil and bake until the filling is hot and bubbly and the cabbage is very tender, about 1 1/4 hours.

PER SERVING (13/4 cups): 272 Cal, 11 g Fat, 3 g Sat Fat, 1 g Trans Fat, 32 mg Chol, 954 mg Sod, 24 g Carb, 5 g Fib, 21 g Prot, 105 mg Calc. POINTS value: 6.
TIP
An ideal kitchen companion is a hand-held slicer called a mandoline. It's perfect for shredding cabbage, as well as slicing other vegetables.