Wednesday, January 6, 2021




This is my version of a classic dish that is a whole lot easier and faster than making stuffed cabbage rolls.  It is as good but in a very different way.  Great served with sour cream.

11/lbs lean ground beef (0.68 kg)
1 red pepper, seeded and diced
1 tbsp minced garlic (15 mL)
14.5 oz can diced tomatoes (411 g)
11/tsp salt (7 mL)
11/tsp herb seasoning, of choice (7 mL)
1 tsp black pepper (5 mL)
1/tsp red pepper flakes (2 mL)
1 cabbage head (11 cups, chopped)
  (1 lb 10 oz; 0.7 kg)
4 tbsp olive oil, OR bacon fat (60 mL)
11/cups grated Mozzarella cheese, divided (375 mL)
11/cups grated Cheddar cheese, divided (375 mL

Preheat the oven to 350°F (180°C).

In large frying pan, brown ground beef along with the red pepper and garlic.  Add diced tomatoes, salt, herb seasoning, black pepper and red pepper flakes.  Set aside.

In another frying pan, cook half the cabbage in 2 tbsp (30 mL) olive oil, OR bacon fat, about 10 minutes, until tender.  Repeat with remaining cabbage.

In 9 x 13-inch (23 x 33 cm) baking dish, layer half cooked cabbage, half meat, half of the Mozzarella and Cheddar cheeses and repeat the layers, leaving off the remaining cheeses.  Cover casserole dish with foil and bake 20 minutes.  Remove foil and sprinkle top with remaining Mozzarella and Cheddar cheeses.  Bake another 20 minutes.

Yield:  9 servings
1 serving
398.8 calories
25.3 g protein
29.3 g fat
2.3 g fiber
7.1 g net carbs 

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