Description
Description A cozy casserole that combines the flavors of stuffed cabbage without the carbs, featuring ground beef, fire-roasted tomatoes, sautéed cabbage, and melted cheddar-jack cheese.
Ingredients
- 3 tablespoons olive oil
- 1 pound ground beef
- 1 sweet onion, chopped
- 1 orange bell pepper, seeded and chopped
- 3 cloves garlic, chopped
- 1 (14 ounce) can fire roasted diced tomatoes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 small head green cabbage, cored and chopped
- 2 cups shredded cheddar/jack cheese
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Instructions
- Gather and prep all ingredients, chopping the onion, garlic, and bell pepper, and setting aside the prepped vegetables.
- Measure out all your spices: smoked paprika, oregano, garlic powder, onion powder, and prepare salt and pepper.
- Preheat your oven to 375°F (190°C) and set a large casserole dish aside.
- In a large skillet, add 1 tablespoon of olive oil and brown the ground beef over medium-high heat for 8-10 minutes, draining excess fat.
- Reduce heat to medium, add the onion and bell pepper, and cook for 5-7 minutes. Add the garlic and cook for 1 more minute.
- Pour the fire roasted diced tomatoes into the mixture, scraping up any browned bits.
- Add the spices and season with salt and pepper; let simmer covered for 15-20 minutes.
- In another skillet, heat 2 tablespoons of olive oil and sauté the green cabbage for 10-15 minutes until tender, seasoning with salt and pepper.
- Layer half of the cabbage in the casserole dish, top with half the meat sauce, then repeat the layers and top with cheese.
- Bake for 25-35 minutes until the cheese is melted and bubbly. Rest for 10-15 minutes before serving.
Notes
- Notes
- Great for meal prep! Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze individual portions for up to 2-3 months.