As we are only about a month away from St. Patrick’s Day, I figured it was time to re-visit my Cabbage Casserole recipe. And this time, I wanted to make sure it is fully Lean & Green compliant. So, with some minor tweaking from Nutrition Support at TSFL (some of the most amazing people on the planet!), here it is!
1.5 lb lean ground beef
10 sprays of non-stick spray
1/2 tsp onion powder
2 cups mushrooms, chopped
1/2 tsp salt
1/8 tsp pepper
1/2 cup shirataki rice (Did you all know about this rice?? I knew about the noodles, but I am SOOO stoked to find out there is a rice version!!)
1 1/2 cups diced tomatoes
2 1/2 cups coarsely chopped green cabbage
In a large frying pan, add non-stick spray and ground beef. Stir and break up for 1-2 minutes. Add onion powder, salt, pepper, mushrooms and rice. Mix well and continue sweating for 2-3 minutes. Add tomatoes and stir well. Put cabbage on bottom of a greased baking dish. Pour meat mixture over raw cabbage and bake, covered, at 325 degrees for 1 1/2 hours.
This meal is great re-heated, so it’s a great one to make double batches of and store for another meal!
Makes 4 full Lean & Green servings as listed. Breakdown per serving is 1 Lean serving, 1 Condiment & 3 Veggie servings.