Recipe: Unstuffed Cabbage Roll Casserole

Being someone who is a fanatic about healthy eating, and also someone who is very practical when it comes to cooking, I am a huge fan of using slow-cookers and crockpots to make my life a hell of a lot easier. I don’t have the time nor energy to make fancy beautiful dishes all of the time. In my head, no matter how pretty it is, it’s all going to look the same on the inside. Cabbage rolls are delicious, but they’re a heck of a lot of work! This scratches that itch with only a fraction of the effort required.

This recipe here is one of my go-to favourites, full of vitamin C, potassium, antioxidants and protein, it’s a powerhouse meal while being low in carbs and fat at the same time.

Feel free to layer this dish on top of a hotbed of brown rice for an extra nutritional bang and a very satiating meal.

Ingredients

-1 to 2 lbs of Extra Lean Ground Beef (Lean Ground Turkey or Chicken works well too!)

-1 Small Head of Cabbage, chopped.

-1 Bell Pepper, diced.

-1 Medium Onion, diced.

-3 Garlic Cloves, crushed or diced.

-1 Can of Diced Tomatoes

-1 Jar of Tomato Sauce (I usually buy the no salt added, natural stuff but any works)

-1 Chicken Bouillion Cube

-1/4 Tspn Salt

-1/2 Tspn Black Pepper

-1/2 Tspn Thyme

The first thing you want to do is crumble up your ground meat at the bottom of the slow cooker.  Break it all apart so it’s easy to stir in later on.

After you’ve done that, you can add your chopped cabbage, onion, bell pepper and garlic to the pot. Then you can add the can of diced tomatoes and the jar of tomato sauce over top of it all. Now add your spices, the salt, pepper and thyme to the mix as well as the beef bouillion cube (or chicken works too!).

Stir it all in together and let this slow-cook on high for about 6 hours in total. The cabbage should be nice and soft by the time that it’s finished, and all of the flavours should mingle together nicely. Try to remember to stir it every few hours if you can.

Served on top of a bed of hot rice is the best way to go.

I generally prefer brown rice because it’s a more complete carbohydrate and digests more slowly in the body, leaving you satiated for longer and goes farther towards keeping you lean for the year to come.

Bon Appetit 

“Let food be thy medicine and medicine be thy food” – Hippocrates