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Italian Cabbage Casserole PDF Print E-mail
(20 votes, average 3.20 out of 5)
Monday, 26 September 2011 00:00

Printable Recipe

1 medium head cabbage, coarsely shredded
1 pound lean ground beef
1 large green pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1½ teaspoons dried oregano
1 teaspoon salt
½ teaspoon pepper
2 cups shredded mozzarella cheese
¼ cup shredded Parmesan

   Preheat oven to 350°F.
    Cook cabbage in a large pot of boiling water until tender.  Drain thoroughly and return cabbage to pan.  Set aside.
     In a large nonstick skillet over medium heat, cook and stir the beef, green pepper, onion and garlic until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
    Add meat mixture to pan pot with cabbage.  Stir until well combined.  Transfer mixture to a lightly greased 9" x 13" x 2" pan or 3 quart casserole dish. Top with mozzarella and Parmesan.  
     Bake uncovered for 25-30 minutes or until cheese is melted and lightly browned and casserole is heated through.

Serves 6.

Based on a recipe from Taste of Home.

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