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 This healthy, low carbs & no gluten cabbage casserole is sort of a “fake” lasagna that is made with cabbage and turkey. It is SO easy and quick to prepare! In my opinion, this type of meal really IS the best way to feed your family! It is also very low in calories at approximately 200-250 calories per portion, yet very satisfying and comforting.

This is a CLEAN eating meal and it’s inspired by weight watchers. There’s no need to blanch the cabbage and you don’t need to waste your precious time making cabbage rolls. The recipe yields about 8-10 portions, so about 2 dinners for a family of 4. You can use half the casserole for your dinner tonight and freeze (for up to 3 months) or refrigerate (for up to a week) the other half that’s leftover for future use. It is even better reheated!!

A mouthful of Skinny Cabbage Casserole..Yum!

A mouthful of Skinny Cabbage Casserole..Yum!

You can also make it the night before and refrigerate until you’re ready to bake it. When you come back from work or doing your activities, just pop it in the oven for about an hour (45 minutes covered and 15 minutes uncovered) and it’s ready to enjoy!

And… at around $2/portion, it doesn’t get much more frugal than that!

Skinny Cabbage Casserole

  • Servings: 8-10
  • Difficulty: easy
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A comforting ans healthy meal that is actually VERY low in calories and carbs! We LOVE!!!

Credit: Julie Paillé (adapted from SkinnyTaste)

-1 small head of cabbage (diced)
-1 diced onion
-1 cup sliced mushrooms
-1 clove garlic, minced
-1tbsp olive oil
-1 lb lean ground turkey
-1tbsp flour
-3 cups marinara sauce (preferably homemade or you can try the Healthy Harvest Tomato and Basil sauce which I think is good)
-475 gr. (approx. 16 oz) low fat ricotta cheese
-1 egg, whisked
-2 tsp Italian herbs
-1/4 cup parmesan cheese, finely grated
-salt & pepper[/recipe-ingredients]

Directions

  1. Preheat oven at 350 degrees F.
  2. Line a 9’X12′ baking dish with parchment paper or spray with non-stick cooking oil. Set aside.
  3. In a saucepan, sauté the onions, mushrooms and garlic in the olive oil for about 5 minutes, then add the turkey and cook until brown.
  4. 4.Lower the heat and with a spoon, scoop out excess liquid from the pan. Sprinkle with the flour and blend well. Sprinkle with 1 tbsp Italian herbs and add marinara sauce. Stir and simmer about 5 minutes. Season with salt and pepper. 5.In a bowl, combine the egg, ricotta cheese and 1 tbsp Italian herbs. Set aside. 6.Add half your cabbage in the bottom of your baking dish. Put half of your turkey meat sauce evenly over the cabbage.Repeat with half the cabbage and top with the rest of the sauce. Spread the ricotta mixture evenly on top. Cover with aluminium foil. 7.Bake for 45 minutes and then remove the foil and bake for an additional 10 minutes. Add the parmesan cheese and broil it for 5 minutes to get that beautiful crusty cheese top.
If you have leftovers, you can freeze them or keep them refrigerated for up to 4 days. It’s even better reheated the next day!

 

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