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!

Ingredients:

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

Directions:

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.