Easy Stuffed Cabbage Casserole

Stuffed Cabbage Casserole

My son got a cabbage plant at the end of the school year, so all summer we’ve been waiting to eat it! The day finally came, and this is what he chose to make with it. Stuffed Cabbage Casserole! It’s low-carb, filled with veggies, and delicious!

Stuffed Cabbage Casserole

1 head of cabbage

1 T. Olive Oil

6 cups of tomato sauce

1 onion

1 lb. of hamburger

2 cups of cheese

Directions:

Preheat oven to 375 degrees. Use non-stick cooking spray to coat a 9×13 baking dish. Set aside. Peel off 12 big leaves of cabbage, set aside. Chop the remaining cabbage into bite-sized pieces.

Steam outer leaves of cabbage until soft, drain, let cool. Heat olive oil in heavy pan, and add chopped onion, and cabbage. Add 1/2 T of garlic salt and let it cook until soft. Remove from pan, and add ground hamburger. Cook completely.

Mix cooked chopped cabbage, onion, 3 cups of tomato sauce, and hamburger together. Then use the cabbage leaves like a tortilla and fill each one with 1/2 cup of filling. Roll, and place seam side down in baking dish. Repeat until all filling is gone.

Sprinkle remaining 1/2 T of Garlic salt on top, and use remaining 3 cups of tomato sauce on top. Sprinkle with cheese. Bake for 35 minutes, until cheese is bubbly and melted.

My kids LOVED this. I think it helps that they grew the cabbage, and help me prepare it. I think the key to getting kids to eat more healthy veggies,  is to get them cooking with you!