Italian Cabbage Casserole


Air Date: 
Fri, 01/19/2018
NC Ingredients: 
turkey, onion, red bell pepper, zucchini, cabbage, spinach

Description

Entree

Ingredients

1  
onion, diced
3 T
oil
2 lb
ground chicken (any ground meat will work – we used ground turkey)
1 t
Salt
1⁄4 t
black pepper
2 cn
28 oz. crushed tomatoes
1  
bell pepper, diced
2 c
grated zucchini
2 t
Italian seasoning
2 t
basil
1 t
parsley
3⁄4 t
garlic powder
2 t
onion powder
3 t
paprika
1 t
dried dill weed
2 t
Salt
1⁄4 t
Pepper
   
4-6 mini scoops pure stevia or 4 tsp. sugar
1⁄2 t
baking soda
16 oz
cottage cheese
1  
egg
2⁄3 c
parmesan cheese, divided
1⁄2  
head of cabbage, chopped
2 c
Chopped spinach
4 c
shredded cheese, cheddar, mozzarella

Instructions

In a 5 qt. pan, sauté onion in oil for 3-5 mins, add ground meat. Sprinkle with 1 tsp. salt and ¼ tsp. pepper. Cook until no longer pink.

Add crushed tomatoes, red pepper, zucchini, Italian seasoning, basil, parsley, garlic and onion powder, paprika, dill weed, 1 tsp. salt, pepper stevia and baking soda. Stir and simmer 15-30 minutes. Add extra salt and stevia to taste.

Mix cottage cheese, egg and 1/3 cup parmesan cheese.

Preheat oven to 350 degrees. Grease edges of 11 x 14 pan.

Mix cabbage and spinach in 11 x 14 pan. Add about 8 scoops of meat sauce and mix into the cabbage and spinach.

Spoon cottage cheese mixture on top of cabbage, spread out, sprinkle with 1 cup each shredded cheddar and mozzarella cheese.

Top with the remaining meat sauce.

Bake uncovered 25-30 minutes or until hot and bubbly. Top with 1 cup each shredded cheddar and mozzarella cheese and sprinkle with remaining 1/3 cup Parmesan cheese. Return to oven for 5-10 mins for cheese to melt.

Notes

Lisa’s Notes: Jackie Boegel won the NC Vegetable Growers Association Recipe contest with the delicious comfort meal that feeds a plenty. A great way to enjoy a large variety of NC Veggies!