Sunday, February 26, 2012

A Mom Inspired Post: Stuffed Cabbage Casserole

I like cabbage. So does my mom, which is the real reason I'm posting this recipe. Mom and I were discussing easy to prepare dishes that have assisted me in losing weight.  Just as I was telling her that I have finally dropped the 7 pounds of fat I put on during the holidays, it occurred to me that I should examine the last few meals I've had to determine which foods assisted me most in dropping this weight.  My conclusion was that the Stuffed Cabbage Casserole I had made my family earlier this week really helped me hit my weight mark.  Since she seemed eager to make this dish, I promised to post the recipe today, just in time for her trip to the grocery store.

If you're not a cabbage enthusiast, like mom and I, I'd like to take the time to tell you why I think you should reconsider. Cabbage is nutritious, full of fiber and contains vitamins C and B, which are essential for promoting weight-lossOne cup of cabbage equals only 15 calories which is why this ancient veggie is considered a great diet food.  Also, cabbage is said to have cancer-fighting properties.  The sulfuric properties of cabbage(which is what makes it so stinky) are said to assist the body in eliminating carcinogenic compounds. Finally, because cabbage is so easy to grow and can be grown nearly everywhere, it's one of the most inexpensive veggies at the market.  

Without further delay, here's the recipe my mom inspired me to post.  Hope you will enjoy the savory simplicity of this dish. 

                                            Easy Stuffed Cabbage Casserole 

1.5 lb ground beef (preferably organic)
1 large onion, diced
2 cups cooked bulgur wheat or quinoa
2 tbsp olive or coconut oil
2 large eggs
.5 tsp sea salt
1 tsp pepper
2 lbs of cabbage (shredded, washed and dried in a salad spinner)
16 oz of tomato sauce or chopped tomatoes
Locatelli Romano Cheese for serving

1. Combine the first 7 ingredients by hand in a large bowl and set aside. Grease a 13x9 inch glass pan.
2. Spread 1/2 the cabbage on the bottom of the pan and follow with 1/2 the meat mixture.  Repeat and spread the tomato sauce over top the cassarole.
3.  Bake, uncovered, at 350 for 1 hour. Plate, top with cheese and enjoy!

1 comment:

  1.  I have found this is a good thing to do early in the day, then just a quick spin later for a fast salad. small salad spinner