I am a huge fan of cabbage, I can eat for breakfast, lunch, and dinner. Here is a delicious casserole dish that is so easy, and you can even make it the night before let it sit and bake it when you get home.
The best part is the left overs taste better than the first time eating it! It has impeccable flavor and consistency. If you are not a big fan of cabbage, have no fear the wonderful sauce and meat really take over and leave you loving every minute of it!
Ingredients:
2 tsp olive oil, divided
1 lb. ground turkey meat
1 large red onion diced
2 cloves of garlic
1/2 tsp. dried thyme
1 tsp Paprika
1/2 tsp of cumin
fresh ground black pepper to taste
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite diced tomatoes
1 jar of tomato basil marinara sauce
*optional 1 cup of parmesan cheese
3 Tablespoons of olive oil divided
1/2 teaspoon of rosemary
Directions:
Preheat oven to 350°F. Spray a large glass casserole dish with non-stick olive oil spray.
Heat a large frying pan on medium heat; add 1 tablespoon of olive oil, ground turkey and onion. Cook until it’s browned and cooked through, breaking it apart as it cooks. When cooked throughout, add diced tomatoes, garlic, thyme, rosemary, paprika, pepper, garlic, and cumin. Let simmer on low for 15-20 minutes.
While it simmers, cut cabbage in half, cut out the core, and remove outer leaves, chop the rest of the cabbage into 1 inch pieces.
Heat remaining olive oil in a large frying pan ; add the cabbage and cook over medium-high heat until the cabbage is wilted turning it so all the cabbage is cooked throughout.
Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover with foil and bake 30 minutes, or until the mixture is just starting to bubble on the edges.
Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 15-20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
Enjoy!
Fit Chic