Name: Un-Stuffed Cabbage Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1/2 lb. very lean ground meat (beef, elk, pork, venison, lamb … I used elk); 1 medium-large onion, peeled & chopped; 3 – 4 cloves garlic, peeled & chopped; 2 lean sausages, chopped fine (about 1/3 – 1/2 lb total. Chicken sausages are very lean … I used my dad’s homemade venison apple sausage); 3/4 cup homemade tomato paste (or you can substitute 1 – 6-oz. can tomato paste); 1 pint-size jar of fire roasted tomatoes (or 15-oz. can of crushed tomatoes); 1/2 teaspoon thyme; 1 teaspoon sugar; 1 1/2 teaspoons Red Robin Seasoning; 2 teaspoons Wortcestershire sauce; Several fresh basil leaves, chopped; A few fresh parsley leaves, chopped; 1 small sprig of rosemary, chopped fine; 1 teaspoon olive oil; 1 medium head of Napa cabbage or 1/2 of a large head of regular cabbage; 1/2 cup nonfat plain Greek yogurt; 1/2 cup low fat milk; 2 eggs; 3/4 cup shredded Italian blend of cheeses

Ingredients

Scale

For the saucy meat mixture:

1/2 lb. very lean ground meat (beef, elk, pork, venison, lamb … I used elk)
1 medium-large onion, peeled & chopped
3 – 4 cloves garlic, peeled & chopped
2 lean sausages, chopped fine (about 1/3 – 1/2 lb total. Chicken sausages are very lean … I used my dad’s homemade venison apple sausage)
3/4 cup homemade tomato paste (or you can substitute 1 – 6-oz. can tomato paste)
1 pint-size jar of fire roasted tomatoes (or 15-oz. can of crushed tomatoes)
1/2 teaspoon thyme
1 teaspoon sugar
1 1/2 teaspoons Red Robin Seasoning
2 teaspoons Wortcestershire sauce
Several fresh basil leaves, chopped
A few fresh parsley leaves, chopped
1 small sprig of rosemary, chopped fine

For the cabbage:

1 teaspoon olive oil
1 medium head of Napa cabbage or 1/2 of a large head of regular cabbage

For the top:

1/2 cup nonfat plain Greek yogurt
1/2 cup low fat milk
2 eggs
3/4 cup shredded Italian blend of cheeses

Instructions

Preheat the oven to 375 F. Spray a casserole or Pyrex pan with cooking spray. Chop the cabbage fine.
In a small soup pot over medium heat, brown the meat, then add the onions and garlic and cook until the onions are soft and translucent. Add the remaining ingredients, stir together, then cook for about 15 – 20 minutes or until you have a thick, meaty sauce. Taste and adjust seasonings as desired. Remove the meat sauce to a small mixing bowl, set aside and rinse out the pan.
Add the olive oil to the pan and heat over medium heat. Add the cabbage and stir. Cover for a couple minutes, then stir. Repeat this several times until the cabbage starts to soften and wilt.
Pour about half the cabbage into the bottom of the prepared pan. Top with half the meat mixture, then repeat the layers. Cover and cook for about 20 minutes, then uncover and cook for 10 minutes.
Meanwhile, prepare the topping by gently whisking together the yogurt, egg, and milk, then stirring in about half the cheese. Pull the casserole out of the oven, pour the topping over the casserole, then sprinkle with cheese. Return to the oven and cook for 20 more minutes or until the topping is set in the middle.
Remove from oven and let set for 5 – 10 minutes before serving.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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