Unstuffed Cabbage Casserole

You can never have too many main course recipes, so give Unstuffed Cabbage Casserole a try. This recipe serves 6 and costs $1.35 per serving. Watching your figure? This gluten free and dairy free recipe has 411 calories, 18g of protein, and 20g of fat per serving. From preparation to the plate, this recipe takes around 50 minutes. It is perfect for Autumn. 4538 people have made this recipe and would make it again. This recipe from Give Recipe requires olive oil, salt, rice, and onion. Overall, this recipe earns a super spoonacular score of 95%. Unstuffed Cabbage Casserole, Unstuffed Cabbage Roll Casserole, and Unstuffed Turkey and Cabbage Casserole are very similar to this recipe.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 teaspoon black pepper

2 pounds cabbage, roughly chopped

1 teaspoon cayenne pepper

1 teaspoon dried mint

4 cloves garlic

1 pound ground beef

1 lemon, squeezed

2 tablespoons olive oil

1 large onion, chopped

A handful of chopped parsley

1 cup rice, washed and rinsed well

1 1/2 teaspoon salt

2 tablespoons plus 1/2 cup tomato paste

1/2 cup tomatoes, diced

1/4 cup water

3/4 cup water

Equipment:

frying pan

oven

casserole dish

Cooking instruction summary:

Chop the cabbage roughly and blanch in boiling water, for about 5-10 minutes.Heat a pan on medium heat and add ground beef with 1/4 cup water. Cook until it releases water, reduce the heat. Cook it stirring and pressing on the ground beef until there aren't any blocks left. (See the video above.)Cover the pan and cook until there is little water left.Add olive oil, onion, garlic and cook stirring for 5-10 minutes.Add in 2 tablespoons tomato paste and 1/2 cup chopped tomatoes. Stir well.Add in rice and stir.Season with salt, black pepper and dried mint.Add in the chopped and blanched cabbage in the pan. Pour lemon juice over it. Stir well.Add chopped parsley on it, pour 3/4 cup water and cover the pan. Cook it over the lowest heat until water is absorbed and rice is cooked, for 15-20 minutes.Preheat oven to 350F (175C).Add cayenne pepper and add 1/2 cup tomato paste into the pan, stir and transfer it to a casserole pan that is lightly brushed with oil.Bake for 40 minutes.

 

Step by step:


1. Chop the cabbage roughly and blanch in boiling water, for about 5-10 minutes.

2. Heat a pan on medium heat and add ground beef with 1/4 cup water. Cook until it releases water, reduce the heat. Cook it stirring and pressing on the ground beef until there aren't any blocks left. (See the video above.)Cover the pan and cook until there is little water left.

3. Add olive oil, onion, garlic and cook stirring for 5-10 minutes.

4. Add in 2 tablespoons tomato paste and 1/2 cup chopped tomatoes. Stir well.

5. Add in rice and stir.Season with salt, black pepper and dried mint.

6. Add in the chopped and blanched cabbage in the pan.

7. Pour lemon juice over it. Stir well.

8. Add chopped parsley on it, pour 3/4 cup water and cover the pan. Cook it over the lowest heat until water is absorbed and rice is cooked, for 15-20 minutes.Preheat oven to 350F (175C).

9. Add cayenne pepper and add 1/2 cup tomato paste into the pan, stir and transfer it to a casserole pan that is lightly brushed with oil.

10. Bake for 40 minutes.


Nutrition Information:

Quickview
410k Calories
18g Protein
20g Total Fat
40g Carbs
21% Health Score
Limit These
Calories
410k
21%

Fat
20g
31%

  Saturated Fat
6g
41%

Carbohydrates
40g
13%

  Sugar
7g
8%

Cholesterol
53mg
18%

Sodium
708mg
31%

Get Enough Of These
Protein
18g
36%

Vitamin K
132µg
126%

Vitamin C
71mg
87%

Manganese
0.75mg
37%

Vitamin B6
0.58mg
29%

Vitamin B12
1µg
27%

Zinc
3mg
26%

Selenium
17µg
25%

Fiber
5g
23%

Vitamin B3
4mg
22%

Phosphorus
216mg
22%

Folate
83µg
21%

Potassium
666mg
19%

Iron
3mg
17%

Vitamin B2
0.22mg
13%

Magnesium
49mg
12%

Vitamin B1
0.18mg
12%

Vitamin E
1mg
11%

Vitamin B5
1mg
11%

Vitamin A
543IU
11%

Calcium
105mg
11%

Copper
0.21mg
10%

covered percent of daily need
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