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Healthy Mediterranean Cooking at Home

Category Archives: Casseroles

Have lots of leftovers from Thanksgiving? Here is a delicious recipe to use some of the leftovers in a new way. For the topping, I use a mixture of potatoes and cauliflower to reduce the number of carbs in the dish. If you are not a fan of cauliflower use all potatoes. Don’t forget the leftover cranberry sauce to add as a side.

Filling Ingredients

4 cups cubed leftover turkey
1 medium onion, diced
1 garlic clove, minced
1 celery stalk, diced
1 carrot, finely diced
Half a green bell pepper, diced
1 cup leftover green beans, diced
2 cups leftover turkey gravy

Topping

2 cups leftover mashed potatoes
2 cups leftover mashed cauliflower
1 tablespoon melted butter.
½ cup shredded cheddar cheese

Directions

Preheat the oven to 350°F. Choose either an 8×8-inch or a 9×14-inch oven-proof pan, depending on how much food you have. Oval gratin dishes or a casserole dish also work well, as do individual baking dishes. Butter the dish well.

To reheat the filling before putting the casserole in the oven.

Combine the filling ingredients in the baking dish, cover with plastic wrap and heat in the microwave until warm (not hot), about 4 minutes on high.
If you don’t wish to use the microwave, reheat the mixture in a saucepan and pour into the baking dish.

To make the topping:

Thoroughly combine the mashed potatoes and cauliflower. Mix in the melted butter and cheddar cheese. Spread the topping over the filling in the baking dish, spreading it to the edges of the dish. Place the baking dish on a foil covered cookie sheet. The filling may bubble over.

Bake, uncovered, for about 45 minutes. You will know it is done when the pie filling is bubbling hot and the topping turns golden brown. Let rest for 5 minutes before serving.

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Italian Chicken Bake

Serve with Italian bread to dip into the sauce and a green salad.

Ingredients

Serves 4-5

5-6 bone-in chicken thighs, skin and fat removed
Salt and pepper
1 tablespoon olive oil
1 lb hot Italian sausage, cut into one-inch pieces
2 yellow onions, sliced thin
2 red bell peppers, stemmed, seeded, and sliced thin
1 yellow bell pepper, stemmed, seeded, and sliced thin
5 jarred pickled peppers, seeded and sliced thin (1/2 cup), plus 2 tablespoons brine from the jar
5 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon all-purpose flour or arrowroot powder
3/4 cup low sodium chicken broth
2 tablespoons chopped fresh parsley

Directions

Adjust the oven rack to the middle position and heat the oven to 350 degrees F.
Pa the chicken dry with paper towels and season with salt and pepper.
Heat the olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the chicken to the skillet, skin side down, and cook without moving until well browned about 5 minutes. Turn the chicken over and continue to cook until browned on the second side, about 3 minutes more. Transfer the chicken to a plate.

Add the sausage pieces to the skillet and cook until browned, about 3 minutes. Transfer sausage to a paper towel-lined plate.

Add the onion and bell pepper to the skillet and cook until the vegetables are softened about 5 minutes. Add the pickled peppers, garlic, and oregano and cook, about 1 minute. Stir in flour and cook for 30 seconds. Add broth and pepper brine and bring to a simmer, scraping up any browned bits.

Remove the skillet from heat and stir in the sausage. Arrange the chicken pieces, skin side up, in a single layer in the skillet and add any accumulated juice from the plate. Transfer the skillet to the oven and cook until the thighs register 175 degrees F, 20 to 25 minutes.

Carefully remove the skillet from the oven (handle will be very hot). Sprinkle with fresh chopped parsley and serve in individual bowls.


Fried Chicken

Serves 4

Ingredients
1/2 cup flour
2 eggs
3 tablespoons milk
11/2 lbs chicken thighs
½ cup vegetable oil

Spice Rub
1/2 tablespoon sweet paprika
1/2 tablespoon oregano
1 teaspoon garlic powder
1 teaspoon Himalayan salt
1/2 teaspoon chili powder
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon celery seeds
1/4 teaspoon cayenne pepper

Directions

Combine all the spices for the rub in a glass dish large enough to hold the chicken.

Rub the spice mixture over all the sides of the chicken thighs. Refrigerate covered for several hours.


Set a rack in a baking sheet. Preheat the oven to 425°F.
Combine the milk and two eggs in a shallow dish. Place the flour in a large deep bowl.
Heat the oil until it shimmers in a deep skillet.
Dredge the chicken in the flour, then in the egg mixture and dredge in the flour again.


Fry over moderately high heat, turning, until deep golden, 4 minutes on each side.

 

Transfer the chicken to the rack in the baking dish and bake for about 20 minutes, until crispy and the juices run clear when a thigh is pierced. The inner temperature of the chicken should register at 65C/150F when the chicken is cooked through.

Old Fashioned Macaroni & Cheese

This dish can be baked at different temperatures depending on how you are cooking other parts of the meal. By itself bake the casserole at 375 degrees F for 20 minutes. For this meal bake the casserole for 15 minutes while the chicken is baking

Serves 4-6

Ingredients
1/4 cup butter, divided
1/4 cup flour
1/4 teaspoon black pepper
11/2 cups milk or Half & Half
1/4 lb. (4 oz.) processed cheese (Velveeta), cut into 1/2-inch cubes
2 cups cooked elbow macaroni
1 cup shredded Cheddar Cheese
1/4 cup Panko breadcrumbs

Directions

Melt 3 tablespoons butter in medium saucepan on medium heat. Whisk in flour and black pepper; cook 2 minutes stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add Velveeta; cook until melted, stirring frequently. Stir in macaroni.
Spoon into a 2-quart casserole coated with cooking spray; sprinkle with Cheddar. Melt the remaining butter and toss with the breadcrumbs. Sprinkle over the casserole.


Bake 20 minutes with the chicken until heated through and the top begins to brown.

Green Bean Salad

Serves 4

Ingredients

1 tablespoon olive oil
1 tablespoon fresh rosemary leaves
1 clove garlic, minced
1 pound fresh green beans, ends trimmed
Fresh basil, chopped into thin ribbons
1 shallot, peeled and sliced thin on the cross-wise
1 tablespoon lemon juice
Sea salt

Directions

Bring a medium pot of salted water to a boil. Drop in the beans and let them cook for about 7 minutes until done but still bright green and quite crispy. Drain the beans in a colander.

In the same saucepan heat the oil with the rosemary and garlic.
Add the beans and lemon juice and toss in the flavored oil. Arrange on a serving plate, sprinkle with basil, shallot rings, and salt. Let sit at room temperature until serving time.


Artist Pete Rumney

It has been very cold the past few weeks in most of the country, including the south. Warm casseroles and spicy dishes can warm you up but you don’t have to turn to macaroni and cheese for that to happen. Combining healthy foods with lots of flavor can do it for you. Try these recipes for a start.

Escarole and Italian Sausage Casserole

I save the ends of the parmesan cheese in a bag in the freezer and use them to flavor soups and stews.

Serve with crusty Italian bread.

6 servings

Ingredients

1 pound escarole, approximately 2 heads
6 garlic cloves, crushed
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup chopped onion
1 fennel bulb, cored and chopped
1 lb cheese and parsley Italian sausage (or regular Italian sausage), sliced into half-inch pieces
1/2 cup lower-sodium chicken broth
1 cup cooked cannellini beans
Parmesan cheese rind
Fresh black pepper

Directions

Remove the outer leaves of escarole if damaged or discolored. Cut off the stem ends, wash the leaves twice in abundant cold water and drain. Cut the leaves into two-inch lengths.

In a large Dutch Oven, sauté the garlic in 2 tablespoons of oil until golden but not brown. Add the escarole, salt and red pepper.

Cover and cook over moderate heat 10 minutes, stirring occasionally. Remove the escarole to a bowl and set aside.

Add the remaining oil, onion, fennel bulb and sausage to the pan; cook until the sausage is browned, stirring frequently.

Add the broth, Parmesan rind, escarole and beans.

Cover; bring to a boil, reduce the heat to a simmer and cook 5-10 minutes or until all the vegetables are tender, stirring occasionally.

Beef Burgundy

Like other stews, Beef Burgundy, tastes best when made ahead so the flavors have time to mingle. Serve with noodles, rice, mashed potatoes or cauliflower mash.

Roasted carrots make a nice side dish.

Ingredients

1 (4-pound) boneless beef chuck roast, trimmed and cut into 1 inch cubes
Salt and black pepper
5 slices bacon, cut into thirds
2 tablespoons unsalted butter
1 large sweet onion, diced
2 large cloves garlic, minced
3 tablespoons flour or arrowroot powder
1 (750-ml) bottle good dry red wine
1 tablespoon tomato paste
1 teaspoon anchovy paste
1 lb mushrooms, trimmed and halved
1-2 cups beef broth
2 cloves garlic head, crushed
2 bay leaves
6 sprigs fresh thyme or 1 teaspoon dried

Directions

Heat the oven to 250 degrees F.

Heat a large Dutch oven. Add the bacon and cook over medium heat until the bacon is lightly browned on both sides.

Remove the bacon with a slotted spoon to a large plate. Break into smaller pieces.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Add the butter to the pan and melt.

In batches, in single layers, sear the beef in the hot pan for 3 to 5 minutes, turning to brown on all sides.

Remove the seared cubes with a slotted spoon to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Add onions the garlic to the pan and saute for 5 minutes.

Sprinkle the flour or arrowroot over the onions and stir until no dry flour remains. Whisk in the wine, tomato paste and anchovy paste until combined.

Add the bay leaves, mushrooms and thyme to the pan.

Add the beef and bacon and enough beef broth to come almost to the top of the beef.

Place the pan, uncovered, into the oven and cook until the meat is tender, 3 ½-4 hours, stirring occasionally and adding broth, if needed, to keep the meat half-submerged in liquid.

Season with additional salt and pepper, if needed. Stew can be made up to 3 days in advance.

Huevos Rancheros

Just a note here that this recipe is my version and not an authentic Mexican Huevos recipe.

For 2 servings

Ingredients

1 small yellow onion, chopped
1 garlic clove, minced
1 jalapeno pepper, chopped
1 tablespoon olive oil
1 1/2 cups jarred salsa
2 seeded and chopped plum tomatoes
1 cup jarred roasted red peppers, chopped
1 Chipotle pepper in adobo sauce, chopped
4 large eggs
1 cup shredded Monterey Jack or Mexican blend cheese
2 tortillas
1 teaspoon olive oil

Directions

Prepare the tortillas:

Heat the oven to 150° F. Place a pan large enough to fit the tortillas in the oven to heat.

Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil.

One by one heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened and pockets of air bubble up inside of them.

Then, remove them to the pan in the oven to keep warm while you cook the sauce and the eggs.

Make the sauce:

Heat the oil in the same skillet and add the onion, garlic and jalapeno. Cook until tender. Add the salsa, tomatoes, chipotle and roasted red peppers.

Bring to a simmer, reduce heat to low, and let simmer for 10 minutes. Return the heat to medium, so that the sauce is bubbling slightly.

Crack 4 eggs into the sauce in the skillet, cover and cook for about 4 minutes until the egg are almost firm.

Uncover the pan and sprinkle each egg with 1/4 cup cheese. Cover the pan and cook for another minute to let the cheese melt and to finish cooking the eggs.

To serve:

Place a tortilla on a serving plate. With a large spoon place two eggs and half the sauce on top. Repeat with the second tortilla and eggs. Serve immediately.


Pop all the dishes in the oven and dinner will be served. While dinner is baking in the oven, you can do something else during this busy season. I like this kind of meal where all the pots can go in the dishwasher. Besides fried chicken is one of my favorites. I always make extra so there are leftovers for lunch.

Preheat the oven to 400 degrees F.

Oven Fried Chicken

Serves 4-8

Ingredients

8 chicken thighs
2 cups flour
1 large egg
½ cup milk
3 tablespoons melted butter
1 teaspoon paprika

Seasoning Mix

2 teaspoons garlic powder
2 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon white pepper
1 teaspoon sea salt
1 teaspoon Cajun spice

Directions

Use a baking sheet with a rack on top. Brush some butter on the rack so the chicken won’t stick.

In a small bowl, mix together all the seasoning ingredients except for the paprika and then divide in half. Dry the chicken thighs with paper towels.

Add the paprika to one half of the seasoning and mix this well into the chicken pieces. Set aside. Can be done early in the day and refrigerate until cooking time.

Take the other half of the seasoning and mix with the flour in a shallow bowl.

In another bowl, whisk together the egg and milk.

Taking one chicken piece at a time, dip in the egg and milk mixture and coat in the flour mixture and set on a plate. Let the chicken sit for 10 minutes.

Coat each chicken piece in the flour again (not the egg) and place on the baking rack.

Drizzle the melted butter over all the chicken pieces.

Bake for 45 minutes or until the chicken pieces are brown and cooked through.

Creamy Macaroni and Cheese

Serves 8

Ingredients

8 oz elbow macaroni, cooked al dente and drained
2 tablespoons butter
2 cups milk
2 tablespoons flour or cornstarch/arrowroot
¼ teaspoon salt
½ teaspoon black pepper
½ teaspoon yellow mustard powder
8 oz 2% milk Velveeta cheese
1 cup shredded cheddar cheese

Directions

Grease an 8×12 inch or 7×11 inch baking dish.

In a large saucepan, melt the butter. Whisk in the flour and mustard until smooth and then gradually whisk in the milk. Cook until thickened.

Add salt, pepper and Velveeta. Lower the heat and stir until the cheese melts. Turn off the heat and stir in the cooked macaroni.

Pour the mixture into the prepared baking dish and sprinkle the top with the cheddar. The casserole can be refrigerated if you are not ready to bake.

Bring to room temperature when ready to bake.

Place the casserole in the oven with the chicken, after the chicken has cooked for 25 minutes. The macaroni and cheese will be ready after 20 minutes of baking.

Oven Baked Asparagus

2 servings

Ingredients

½ pound of thin asparagus
1 tablespoon olive oil
Salt & pepper to taste
1 tablespoon lemon juice

Directions

Grease an 8 inch baking dish or a dish that will fit the asparagus in a single layer.

Place the asparagus in the dish and drizzle with the oil. Sprinkle with salt and pepper.

Place the asparagus in the oven after the chicken has cooked for 25 minutes. Cook for 20 minutes.

Remove the dish from the oven and drizzle with the lemon juice.


Pot Roast, the ultimate comfort food, when leftover, makes a delicious pot pie. Here is the link to my pot roast recipe. Chicken is a favorite with me, so I have lots of quick and easy ways to fix it. Take advantage of all the fall vegetables in season and add them to your recipes whenever you can. I tried to do that in the recipes below.

Beef Pot Pie

2 servings

Ingredients

1 box of refrigerated (2) pie crusts, at room temperature

Filling
1 cup leftover pot roast gravy
1/2 cup leftover green beans, cut into one inch pieces or use frozen (defrosted)
1/2 cup sliced mushrooms
1/2 cup diced onions
1/2 cup diced celery
1 cup diced leftover pot roast
½ teaspoon dried thyme

Directions

Heat the oven to 425°F.

Combine all the filling ingredients in a mixing bowl. Divide the mixture between two individual baking dishes.

Unroll the pastry on a cutting board.

Cut a circle from the center of the pastry sheet to cover one of the individual baking dishes with a one inch overhang.

Place the circle on the baking dish. Repeat with the second baking dish and pastry.

Use the leftover pastry for decorations on top of the beef pie or to make cinnamon sugar rolls.

Seal the pastry to the edges of the baking dishes and flute. Cut slits in several places in the crust to allow steam to escape.

Cover a sheet pan with foil and place the baking dishes on top.

Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until the crust is golden brown and the filling is bubbly.

Chicken Cacciatore Over Spaghetti Squash

Ingredients

2 – 4 chicken cutlets (depending on how many servings you want), about 5 oz each
1 tablespoon olive oil
1 cup cremini mushrooms, sliced
1/2 cup diced onions
1 cup diced red bell peppers
1 stalk celery, diced
2 cloves garlic, minced
2 cups homemade or store-bought marinara sauce
1/4 teaspoon red pepper flakes
1 bay leaf
1/2 teaspoon dried oregano
1/4 cup chopped fresh basil
Sea salt and freshly ground black pepper to taste

For the squash
1 spaghetti squash,about 2 lbs, halved lengthwise and seeds removed
1 tablespoon olive oil

Directions

For the squash:

Preheat the oven to 400°F. Coat a baking dish that is big enough to hold the squash halves with olive oil.

Place the squash, cut side down in the prepared dish. Bake for 30 minutes, or until tender when pierced with a sharp knife.

With a fork, scrape the squash strands into a large platter.

For the chicken:

Heat the olive oil in a large, deep saute pan and brown the cutlets for 1-2 minutes per side to brown slightly. Remove to a plate and set aside.

For the sauce:

Add the mushrooms to the saute pan and cook for about 2-3 minutes per side, or until golden brown.

Add the sliced onions, peppers and celery to the pan and cook until soft; about 10 minutes.

Add the garlic and cook for an additional minute or two.

Reduce the heat and add the marinara sauce, seasonings and herbs to the pan. Cook for about 2 minutes.

Add the chicken cutlets. Simmer the cacciatore for about 10-15 minutes or until the chicken is cooked through. Remove the bay leaf.

Warm the spaghetti squash in the microwave. Serve the chicken and sauce over the cooked spaghetti squash strands.

Stir Fried Cabbage With Smoked Sausages

Cornbread goes very well with this dish.

4 servings

Ingredients

2 tablespoons butter
½ cup diced onion
1 large clove garlic, minced
8 oz natural fully cooked smoked sausage, hot dogs or kielbasa, thinly sliced on a bias
1 small head green cabbage
1/2 teaspoon paprika
Sea salt and pepper, to taste
¼ cup fresh Italian flat leaf parsley, minced

Directions

Bring a large pot of water to a boil. Core the cabbage, then immerse the whole head in the boiling water until the outer leaves begin to loosen.

Remove cabbage from the water and carefully peel away as many outer leaves as will come off easily, usually 8 to 12 leaves are large enough for stuffing. Reserve those leaves for stuffing. Thinly slice the remaining cabbage.

In a large skillet over medium, heat the butter. Add the onion and garlic to the pan. Sauté until onion is soft.

Add the cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.

Cover the pan and cook the mixture until the cabbage is tender.

Add sliced sausage to the pan, cover the pan and cook over low heat until the sausage is hot and the cabbage becomes creamy.

Top with fresh parsley before serving.

Chicken Cutlets In Mushroom Sauce

2 Servings

Ingredients

1 large chicken breast, about 8 oz cut in half lengthwise
1 large clove garlic, minced
2 tablespoons butter, divided
4 oz cremini mushrooms, sliced
One quarter of a medium onion, sliced thin
1/4 cup chicken stock
1/2 cup heavy cream
1/2 teaspoon Italian Seasoning
1/4 teaspoon crushed red pepper flakes
Sea salt and black pepper, to taste
2 tablespoons Parmesan cheese, grated

Directions

Season the chicken breasts with sea salt and black pepper on both sides.

In a large sauté pan, over medium-high heat, pan-sear the chicken breasts in 1 tablespoon butter.

Sear the chicken breasts on both sides until they are a golden brown, about 2 minutes on each side.

Remove the chicken from the pan to a plate.

Using the same pan, reduce the heat to medium and add the remaining butter and the minced garlic. Cook for 1 minute.

Add the sliced onion and mushrooms. Saute for 3-4 minutes.

Deglaze the pan with chicken stock. Using a rubber spatula, scrape up any brown bits in the pan. Add Italian seasoning and red pepper flakes.

Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2-3 minutes.

Add heavy cream and allow to simmer 5-10 minutes to allow sauce to thicken. Mix in Parmesan cheese, sea salt and black pepper to taste.

Add the chicken back to the pan. Finish cooking the chicken in the sauce over low heat, for about 10 minutes.


Fall weather makes you think casseroles. I like casseroles to be a little unique and not weighed down with heavy cream sauces. I also like to take advantage of some of the fall vegetables and use them in my preparation. Making a meat stuffing that can work for both recipes saves a bit of time. These dishes can be done ahead and refrigerated. Bring to room temperature before baking. They also hold up well in the freezer. So plan ahead.

All Purpose Meat Stuffing for Vegetables

Ingredients

1 lb organic lean ground beef
1 lb organic lean ground pork
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
Kosher salt
Mexican flavoring, recipe below
Italian flavoring, recipe below

Directions

In a large skillet over medium heat, the heat oil. Add the beef and pork. Cook until brown.

Drain the meat and pour into a large mixing bowl. Add the garlic, onion and bell pepper to the skillet; season with salt.

Cook until soft, about 5 minutes. Add the vegetables to the meat and mix well. Place half of the stuffing in another bowl.

Mexican Zucchini Casserole

I saw a video on Facebook from Delish that made zucchini enchiladas and decided to create my own, easy version with more vegetables and a homemade red enchilada sauce.

Ingredients

Half of the meat stuffing recipe from above
1 teaspoons ground cumin
1 tablespoon chili powder
2 cups red enchilada sauce, recipe below
2 cups Shredded Monterey Jack/Cheddar cheese blend, divided
2 large, long zucchini, halved lengthwise
Sour cream

Directions

Preheat the oven to 350ºF. Oil a 7×11 inch baking dish

For the Mexican stuffing:

Add the cumin and chili powder to the meat and stir until combined. Stir until incorporated. Set aside.

For the casserole:

On a cutting board, with a sharp knife cut thin lengthwise slices of zucchini.

Place a layer of zucchini slices in the bottom of the dish, about 5 slices per layer, overlapping the slices slightly.

Spoon half of the meat mixture over the zucchini slices. Pour 1 cup of the sauce over the first layer, then sprinkle with 1 cup of cheese.

Repeat with another layer of zucchini and beef mixture.

Spoon remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Cover the dish with foil. Bake for 45 minutes. Remove the foil and bake for 15 minutes more or until bubbly and hot.

Serve with sour cream for a garnish.

Red Enchilada Sauce For Mexican Zucchini Casserole

Ingredients

1 tablespoon olive oil
1/2 teaspoon granulated garlic
1 teaspoon minced dried onion
1 teaspoon dried oregano
2 tablespoons chili powder
2 whole dried chipotle chile peppers
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon honey or other sweetener
1 teaspoon ground cumin
1 (6 ounce) can tomato paste
3 cups unsalted chicken broth
1 bay leaf

Directions

Combine all the ingredients in a medium saucepan with a lid. Stir well.

Bring to a low boil, lower the heat to a simmer and place the lid slightly ajar on the pot.

Simmer for two hours, stirring occasionally until reduced and thickened. Remove the dried chipotle peppers and bay leaf.

Taste and adjust the seasonings. If the sauce is a little bitter, add just a touch more sweetener. It will help balance the flavors.

Set aside until ready to assemble the casserole.

Stuffed Cabbage Casserole

Ingredients

Half the meat stuffing from the recipe above
1 egg, beaten
1 teaspoon dried italian seasoning
1 cup shredded mozzarella cheese.
1/2 cup grated parmesan cheese
2 cups marinara sauce, recipe below
1 large cabbage

Directions

For the stuffing:

Add the egg, Italian seasoning and cheeses to the meat mixture. Add 1 cup marinara sauce and stir well. Set aside.

For the cabbage:

Bring a large pot of salted water to a boil. Discard any discolored or broken outer leaves and remove the cabbage core.

Carefully peel off 8 large leaves.

Blanch the cabbage leaves for about 30 seconds to 1 minute (a few at time), until wilted and spread them out on kitchen towels, so that they dry and cool.

Preheat the oven to 375 degrees F and coat a deep casserole dish with cooking spray.

Make the cabbage rolls:

Lay cabbage leaves on the counter. Place a golf ball-sized round of meat mixture on each leaf.

Fold in the sides of the cabbage rolls and wrap cabbage leaf around the filling. Repeat with remaining leaves and mixture.

Place the cabbage rolls in the prepared dish. Pour the remaining marinara sauce over the cabbage. Cover the dish.

Bake in the preheated oven for 45 minutes. Remove from the heat, allow to sit for 5 minutes and serve.

Marinara Sauce

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
½ cup minced onion
1 teaspoon dried Italian seasoning
2 – 26 oz containers chopped tomatoes without salt or sugar
½ teaspoon salt
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
2 tablespoons red wine vinegar

Directions

Heat the oil in a large saucepan. Add the garlic and onion. Cook over low until tender.

Add the tomatoes and the rest of the ingredients. Bring to a boil, lower the heat to a simmer, cover the pan with the lid ajar.

Cook the sauce, stirring occasionally, for about two hours until thickened. Adjust seasoning to taste.

 

 



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