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- In a large mixing bowl, combine the shredded cabbage with the cooked ground meat mixture.
- Stir to combine everything evenly, making sure the cabbage is well-coated with the sauce.
5. Bake the casserole:
- Transfer the cabbage mixture to a greased 9×13-inch baking dish.
- If using cheese, sprinkle the shredded mozzarella cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 30-35 minutes. The cabbage should be tender and the flavors should be well-combined.
- For a slightly crispy top, remove the foil during the last 5-10 minutes of baking to allow the cheese to melt and brown (if using cheese).
6. Serve:
- Remove from the oven and let the casserole sit for a few minutes before serving.
- Optionally, garnish with fresh herbs like parsley or basil.
Tips:
- Vegetable variations: Feel free to add other veggies like carrots, zucchini, or bell peppers to increase the nutritional value.
- Cheese options: If you prefer a dairy-free version, you can skip the cheese or use a plant-based cheese alternative.
- Make ahead: This casserole can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat it in the oven at 350°F for 15-20 minutes.
This Healthy Cabbage Casserole is filling, hearty, and a perfect option for anyone looking for a nutritious yet delicious dinner. Packed with veggies and lean protein, it’s a great low-carb and low-calorie meal the whole family will enjoy!
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