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Cabbage Roll Casserole

Cabbage Roll Casserole
Cabbage Roll Casserole

8 Servings

Calories 338 (26% from fat)
Fat 10 gram
Saturated Fat 3.7 gram
Trans Fat 0 gram
Cholesterol 77 mg.
Sodium 409 mg.
Carb. 28 gram
Fiber 6 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 32 gram

12 Servings

Calories 225 (26% from fat)
Fat 6.5 gram
Saturated Fat 2.5 gram
Trans Fat 0 gram
Cholesterol 51 mg.
Sodium 272 mg.
Carb. 19 gram
Fiber 3.9 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 21.5 gram


4 turkey bacon strips, cooked and crumbled

2 lbs. 93% lean ground beef

2 cups sweet onion, chopped

3 garlic cloves (3 tsp.), minced

2 cans (15 oz. each) no salt added tomato sauce

1 tsp. dried thyme

1/2 tsp. dill weed

1/2 tsp. sage, ground

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. cayenne pepper

2 cups cooked brown rice
(We used a pouch of Uncle Bens Ready Rice Whole Grain Brown.)

2 lbs. coleslaw mix (green cabbage, red cabbage and carrots)

1 cup (4 oz.) fat free mozzarella cheese, shredded
coarsely ground black pepper to taste

By layering the cole slaw mix with beef and tomato sauce, you end up with a casserole that tastes like cabbage rolls but without as much work. This takes around 25 minutes to prepare and about an hour to cook. You can divide it into 8 or 12 servings, depending on how much you want in each.

1. If you're not using the Ready Rice suggested in our recipe, you need to prepare two cups of brown rice, then set it aside and move on to step 2. If you ARE using the Ready Rice we suggest, start this recipe at step 2.

2. Heat a non-stick frying pan over medium heat. Add four slices of turkey bacon and cook for 4-9 minutes until the bacon reaches the desired level of crispness. Keep turning bacon over several times. Once the bacon is done, put it on a plate and set it aside.

3. Add the beef and onion to the pan you cooked the bacon in. Keep the heat on medium. Crumble the beef and cook until the meat is browned. Stir in the garlic and cook another minute.

4. Drain the excess oil from the pan. Stir in ONE can of the tomato sauce and the next six ingredients, thyme through cayenne pepper. Increase the heat to high, bring everything to a boil then reduce heat, cover and simmer for 5 more minutes.

5. While the beef is simmering, Microwave the rice for 90 seconds (if you're using the Ready Rice like we did) and then stir it into the beef mixture. Otherwise stir the prepared rice into the beef mixture. Crumble or cut up the bacon and stir it in as well.

6. Lightly grease a deep 13x9 baking dish. Layer 1/3 of the cole slaw mix into the dish. Top with 1/2 the beef mixture. Put 1/3 more of the cole slaw mix over top. Cover that with the remaining beef mixture. Spread the remaining cold slaw mix over the top.

7. Pour the remaining can of tomato sauce over everything. Preheat oven to 375 degrees Fahrenheit. Cover the dish with aluminum foil and bake for 45 minutes. Uncover, sprinkle the mozzarella cheese over the top and return to oven. Bake uncovered for about 10 minutes, until cheese is melted.

8. Let stand 5 minutes to cool before serving. Sprinkle coarsely ground pepper and or salt to taste over each serving.

Yield: 8 or 12 Servings

Cabbage Roll Casserole 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.

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