Ingredients
1 medium head cabbage, coarsely shredded1 pound lean ground beef (90% lean)1 large green pepper, chopped1 medium onion, chopped1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce3 tablespoons tomato paste1-1/2 teaspoons dried oregano1/2 teaspoon garlic powder1/2 teaspoon pepper1/8 teaspoon salt1/2 cup shredded part-skim mozzarella cheese
Preparation
Place cabbage in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until tender. Drain and set aside.
In a large nonstick skillet over medium heat, cook and stir the beef, green pepper and onion 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.
Place half of the cabbage in an 11x7-in. baking dish coated with cooking spray; top with half of beef mixture. Repeat layers (dish will be full). Sprinkle with cheese. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Serve immediately or before baking, cover and freeze casserole for up to 3 months.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until heated through.
