This is a hearty and tasty Italian dish with very few carbs, if you are trying to avoid those kind of ingredients, by replacing the pasta with cabbage. When the cabbage cooks down, it becomes very sweet and loses the “cabbage” flavor some diners might object to it in its raw state. It is a great, low calorie option with lots of health benefits. The brown rice adds more fiber to this already vitamin enriched dish. I will often make and freeze half for a meal later, but it is a great left over dish to quickly reheat for a busy week night supper.  I will often do a lot of cooking on the weekend making dishes such as this and a few soups to have on hand for the week.  It was a habit I got into when working full time and it still seems to work out nicely for us.  It keeps us from going out to eat during the week, since that it is something we do often on the weekend with friends and family.

Baked Italian Cabbage
Print Recipe
Servings
6
Cook Time
1-3/4 hours
Servings
6
Cook Time
1-3/4 hours
Baked Italian Cabbage
Print Recipe
Servings
6
Cook Time
1-3/4 hours
Servings
6
Cook Time
1-3/4 hours
Ingredients
Servings:
Instructions
  1. Brown the meat with the onion. Add the minced garlic, and rice. Stir to mix completely into the meat mixture. Cook 5 minutes.
  2. Blend two cans of the tomatoes in a blender until smooth. Add the third can to the blended mixture. In a separate sauce pan, bring tomato mixture to a boil. Add salt and pepper to taste.
  3. Place chopped cabbage in the bottom of a greased 9 x 13-inch casserole dish. Drain meat, onion, rice mixture and place over cabbage. Pour blended tomato mixture over all. Top with cheese. Bake at covered 350° for 1-1/2 hours. Stir halfway through. Top with parmesan cheese the last 10 minutes of baking.
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4 Comments on Baked Italian Cabbage

  1. Susie
    April 28, 2016 at 8:30 pm (3 years ago)

    Lynette, I love your recipes that you have in your books of old and the new ones posted in your blog. I made this last weekend and it was a hit – it was very good! Thanks for having this blog – I missed your newsletters and like to hear what you are doing with your family and gardens and sewing. I do have to tell you that your decorating books in the early 2000’s gave me great ideas when we were building our house. Thanks again!

    Reply
    • thimbleberries
      April 28, 2016 at 10:50 pm (3 years ago)

      I am happy I have been able to inspire your creativity in many areas beyond quilting. Even thought it has been a big part of my life, I have always been interested in so many other things involving my home. Never a dull moment around the house…right?

      Reply
  2. Chris
    April 11, 2016 at 7:28 pm (3 years ago)

    This looks really good. I have one I make on the stove top but without cheese. Everything is better with cheese. I love new recipes. Thanks!

    Reply
    • thimbleberries
      April 11, 2016 at 9:13 pm (3 years ago)

      This does work just fine on the stove, especially without the cheese. It is one of our new favorites.
      Lynette

      Reply

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