Cabbage Casserole

Are you a cabbage fan?  Some are and some aren’t.  My husband and I love cabbage, and this is a recipe that both he and I grew up having.  It’s filled with ground beef, rice, tomatoes, cheese, and of course, cabbage.  It’s super easy for any night of the week and just as special for a Sunday dinner.  Plus, it is cooked up all in one pot with no need to bake it in the oven.


Number of Servings: 6


4 cups shredded cabbage
1 cup grated carrot
1/2 cup chopped green onions
1/2 cup liquid egg substitute
1 cup skim milk
6 tbsp shredded Swiss cheese
1/2 tsp seasoned salt
2 tbsp minced fresh parsley
2 tbsp shredded Parmesan cheese


Using nonstick cooking spray, saute’ the cabbage, carrot and onions until crisp-tender.
Transfer to a greased shallow 2-qt baking dish (a glass 8″ x12″ works well).
In a bowl, combine the egg, milk, Swiss cheese and seasoned salt.
Pour over the vegetables.
Sprinkle with the parsley and Parmesan cheese.
Bake, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts

Servings Per Recipe: 6

Serving Size: 1 serving
Amount Per Serving
Total Fat8.5 g
Saturated Fat5.4 g
Total Carbohydrate 8.5 g
Dietary Fiber 1.8 g
Sugars 3.2 g
Protein 13.4 g

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