Ingredients
Scale
- 4 cups cabbage, sliced into thin ribbons
- 1 lb ground turkey or chicken, browned
- 1 cup cottage cheese, blended
- 2 tbsp soy sauce
- 1 tsp ginger powder
- 1 cup shredded carrots, squeezed dry
Instructions
- Saute the cabbage ribbons in a dry skillet over medium heat for about 5 minutes until they become limp. Remove from heat and wring them out in a clean towel to remove excess moisture. Squeeze the shredded carrots dry as well.
- In a large mixing bowl, combine the dry cabbage, carrots, and browned turkey or chicken. Add the blended cottage cheese, soy sauce, and ginger powder. Toss everything together until well mixed.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in a preheated oven at 375 degrees F for 20 minutes, until the casserole is bubbly and slightly golden on top.
Notes
- Wring out the cabbage and carrots as dry as possible to avoid a watery casserole.
- Blend the cottage cheese until smooth before adding it so the texture stays creamy throughout.
- You can swap ground turkey for ground chicken or even lean ground beef.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350 degrees F for best results.
- Add a sprinkle of sesame seeds or sliced green onions on top before serving for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 210
- Sugar: 4g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg