Ingredients
Scale
- 1 lb Lean Ground Beef
- 1 Onion, diced
- 1 large head Green Cabbage, chopped into 1-inch squares
- 1 can (14.5 oz) Diced Tomatoes (drained)
- 1 cup Cooked White Rice (day-old rice is best as it absorbs more liquid)
- 1 cup Marinara Sauce
- 1 cup Cottage Cheese (blended smooth)
- 1/2 cup Sour Cream
- 1 Large Egg
- 1 tsp Garlic Powder
- 1 cup Shredded Mozzarella
Instructions
- In a large pot, brown the ground beef and diced onion over medium heat until the beef is cooked through. Drain excess fat.
- Add the chopped cabbage to the pot and cook for 8–10 minutes, stirring occasionally, until the cabbage reduces in volume by half and becomes soft.
- Stir in the drained diced tomatoes, marinara sauce, and cooked white rice. Let it simmer for 2 minutes to combine all the flavors.
- In a separate bowl, blend together the cottage cheese, sour cream, egg, and garlic powder until smooth.
- Preheat your oven to 375°F (190°C). Pour the cabbage and beef mixture into a 9×13 inch baking dish, spreading it evenly.
- Spread the cottage cheese sauce over the top of the cabbage mixture, ensuring it covers the entire surface.
- Sprinkle the shredded mozzarella cheese on top. Bake in the preheated oven for 20–25 minutes or until bubbly and slightly golden.
Notes
- Use day-old rice for better absorption.
- Blend the cottage cheese for a smoother topping.
- Adjust garlic powder to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg