Saturday, February 18, 2012

UN-Stuffed Cabbage Casserole



This great meal was sent to me by my friend, and travel agent, Kim on facebook.  The link was to Skinnytaste.com (to which I now follow).  The original recipe is great on it's own, but I made some further changes.  I switched to ground turkey, added mushrooms, sliced my garlic instead of mincing, and used chicken broth instead of water. 

Here is the link to SkinnyTaste:


Here is my recipe.

Ingredients:

  • 2 tsp olive oil, divided
  • 1 lb 93% lean ground turkey
  • 1 large onion, chopped fine
  • 1 tsp. dried thyme
  • 2-3 cloves fresh garlic, sliced thin
  • 1 tsp Paprika
  • 1 1/2 small to medium heads of cabbage, chopped
  • 1 can of diced tomatoes (don't drain)
  • 1 can of tomato sauce
  • 1/2 cup (or more if needed) 99% fat-free chicken broth
  • 2 cups cooked brown rice (cooked ahead of time)
  • 8oz of fresh mushrooms, chopped
  • Salt and pepper to taste - I like lots of pepper!
  • 8oz package of reduced fat cheddar cheese (or mozzeralla for a different variation)


How to:

 Spray a large skillet with cooking spray and add 1 tsp olive oil put over medium high heat.  Add sliced garlic and thyme and cook for 30 seconds to a minute.  Add ground turkey and cook completely breaking it up as it cooks.  Once cooked remove from the skillet and place in reserve on a plate or bowl.

In the same skillet, add second tsp. olive oil and onions and mushrooms.  Cook these until softened and beginning to brown.  ( I added a touch of chicken broth in here as the mushrooms will aborb..) 


Once the onions are done, add tomatoes, tomato sauce, and turkey mix back to the skillet and stir to mix and heat through. 




Meanwhile, spray (PAM or such like spray) and heat a Dutch oven over med. high heat.  Add chopped cabbage then pour in 1/4 cup chicken broth.  Cook cabbage stirring every few minutes to wilt it down.  Cook the cabbage until it is softened but not completely cooked.  



Add the browned rice to the skillet. Add a dash or two of chicken broth to keep moist if necessary.  Heat through then remove from heat.  


Spray a 9x13 casserole dish with PAM.  Add half of the cabbage to the dish then top with half of the meat mixture.



Add the remainder of the cabbage followed by the remainder of the meat mixture.  Using your spoon or spatula make sure to even it out and press it down into the dish.  Cook in a 350 degree preheated oven for forty minutes covered with aluminum foil.  


After the forty minutes remove the foil and spread shredded cheese over the top of the casserole.  Return to the oven for another 20 minutes.


Remove and allow to set for 10-15 minutes.  (good time to make some garlic toast)




Divide into 10 equal sections and serve.

  
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10 Servings
Amount Per Serving
Calories
237.3
Total Fat
9.7 g
Saturated Fat
4.0 g
Polyunsaturated Fat
0.3 g
Monounsaturated Fat
0.7 g
Cholesterol
48.0 mg
Sodium
670.8 mg
Potassium
442.6 mg
Total Carbohydrate
22.3 g
Dietary Fiber
5.4 g
Sugars
2.9 g
Protein
18.7 g


ENJOY!!

***  You can freeze it too! *** 





6 comments:

  1. I like the changes you made. In a dish like this, no one would notice the difference in taste between ground turkey and ground beef. Yum.

    ReplyDelete
  2. Great casserole idea. I do love stuffed cabbage. Thanks for the recipe.

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  3. This casserole sounds so good! I love cabbage! I'm gonna give this one a try...hope my hubs will like it (he's not a big veggie eater)

    also, are you doing the Cooper River Bridge Run?! I'll be doing that one and congrats on your 1st 5K!!

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    Replies
    1. Yes! My wife and I are doing the CRB Run!

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  4. I loved seeing this on your blog! :) Kim

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