Italian Veggie Rice Bake
Ingredients
- 1 pound 95% lean ground beef
- 1 large onion, minced
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 (14.5-ounce) can unsalted, diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 tablespoon olive oil
- 1 large head green cabbage, shredded (about 7-8 cups)
- 2 cups brown rice, cooked
- 1½ cups shredded, part-skim mozzarella cheese
Directions
- Preheat oven to 350°F.
- Grease a 9x13” casserole dish.
- In a large skillet, cook ground beef. Once cooked through, add onions, garlic, Italian seasoning, and paprika. Sauté until onions are translucent.
- Add tomatoes and tomato sauce. Let simmer while cooking the cabbage.
- Heat olive oil in a large frying pan. Add cabbage and sauté until wilted and soft. If using a smaller pan, add ¼ cup water and cover to allow the cabbage to steam.
- Add cooked rice to the ground beef mixture and heat through.
- Layer half the cabbage on the bottom of the casserole dish. Top with ½ of the ground beef mixture, then repeat.
- Bake, covered, for 30 minutes.
- Uncover, sprinkle cheese on top, and continue to bake until cheese melts—about 10 minutes.
- Cut into 9 sections and enjoy!
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 270 (90 from fat) |
| Total fat | 10g |
| Saturated fat | 4g |
| Cholesterol | 55mg |
| Sodium | 520mg |
| Carbohydrate | 23g (4g dietary fiber, 6g sugar) |
| Protein | 23g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
