Layered Cabbage Casserole

By Gabby

My family won't eat cooked cabbage, but they will eat this. I adapted it from another recipe here on Diabetic Connect called "All In One Meal" if you want the original recipe to try out.
You can use any ground meat for the recipe. I would remove the bacon if you use a ground product with more fat in it.

Layered Cabbage Casserole
photographer: Nikki Sheriff
Ingredients
  • 1 pound ground chicken

  • 4 slices bacon

  • 1/2 cup diced onion

  • 1 teaspoon salt

  • 1 can tomato paste

  • 1 can diced tomatoes, well drained

  • 1/2 teaspoon minced garlic

  • 4 oz cream cheese

  • 1 cup plain Greek yogurt (or sour cream)

  • 2 teaspoons dry Italian herb blend (or herbs of your choice)

  • 1/2 cup shredded cheddar cheese

  • 4-5 cups of thinly sliced cabbage (or a blend of cabbage, broccoli, mushrooms or carrots)

Directions
  1. Preheat your oven to 350 degrees

  2. Prepare a 9x13 baking dish with cooking spray and set aside

  3. Spray a large skillet with cooking spray and heat on medium high heat. Add bacon cut into 1/4" strips to hot skillet and brown until almost crisp. Remove about 1-2 Tablespoons of bacon grease and set aside.

  4. Toss in cabbage (or cabbage mixture) and saute until cabbage begins to wilt. Do not over cook, it needs to be firm.

  5. Pour the cabbage into the prepared baking dish and return the skillet to the stove top.

  6. Put the reserved bacon grease back into the skillet. Add ground chicken, garlic and onion and continue to cook until all pink is gone and onions are slightly softened.

  7. Reduce heat to low and add tomato paste, diced tomatoes and salt. Cook for about 15 minutes.

  8. While meat is cooking, in a small bowl, combine yogurt, herbs and cream cheese and blend until smooth.

  9. Take cooked meat mixture and spread over the cabbage layer in the baking dish.

  10. Take the cream cheese mixture and spread it over the meat layer.

  11. Sprinkle the shredded cheese on top of the cream cheese layer and place in your preheated oven.

  12. Bake for about 20 minutes or until top layer of cheese is bubbly.

  13. Allow to cool slightly before cutting

  14. You can garnish with some chopped parsley or chives. Adding some Parmesan cheese to the cream cheese mixture gives it a little extra cheesy flavor and you may be able to omit the salt.


Nutritional Facts

Servings
10
Servings 10 (approx 1 cup)
Calories
242
Carbohydrates
6g
Fat
11g
Protein
8g

vegetables main dish dinner cabbage chicken poultry cheese tomatoes cream cheese yogurt casserole

6 replies

ohneclue
ohneclue 2016-06-21 15:00:26 -0300 Report

Sounds good — lots of healthy tomato and other veggies. I would suggest a 15 ounce can chopped/diced tomatoes but I wouldn't drain them, I'd let the juice cook the cabbage and not cook it in the bacon skillet. I don't like throwing out perfectly good tomato juice from a can of diced tomatoes. I'd rather use it to dilute the tomato paste and cook the cabbage and everything else. I'd use sour cream rather than yogurt. Lots of time plain yogurt has sugar added to it and sour cream doesn't. Plenty of healthy veggie carbs in this already, don't need any added sugars from sugar put into yogurt.

Lentyl
Lentyl 2016-02-14 15:08:37 -0400 Report

What size can for the diced tomatoes? Recipe sounds great and would be wonderful for a pot luck dinner.