Happy Saturday you beautifully nutty readers!
My Saturday is off to a great start because I woke up feeling SO much better. I can actually breathe through my nose today which is a good thing since we have plans to meet my mom, dad, and grandpa for breakfast this morning. I don’t know about you but I do enjoy tasting my food. 😉
I’m going to make this short and sweet for you all and focus right on in to dinner last night. After lying on the couch until 3:30 yesterday afternoon feeling completely groggy, I forced myself into my tennis shoes and hit the treadmill for a nice slow walk. The walk did wonders. I felt slightly less groggy and more energized. I made sure to utilize that slight energy surge by preparing dinner.
Dinner was something out of the box, and out of my comfort zone: Cabbage Roll Casserole
I had planned earlier in the week to make cabbage rolls, but kept putting it off since I wasn’t feeling good and the process seemed a little tedious. Then I got to thinking, there’s nothing saying I have to make the cabbage rolls into actual rolls, I could just chop it up and bake it like a casserole. I went with it…
And here is what I came up with! I know cabbage may not be #1 on many people’s list of favorite foods, but give it a chance. I promise you this turned out to be such a great and SUPER healthy dish!
It was comforting, savory and satisfying. Both Dana and I really enjoyed it!
| Cabbage Roll Casserole | Print |
- ⅓ lb ground lean turkey
- 1½ cup onion, diced
- ¾ cup green bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ¼ tsp chili pepper flakes
- ¼ tsp dried basil
- salt and pepper
- 2 cups crushed tomatoes (fresh or canned)
- ½ jar of no sugar added marinara sauce
- ½ head of cabbage, chopped into shreds
- ¾ cup bone broth (chicken, turkey, or veggie broth would work fine)
- Preheat oven to 350 degrees F.
- In a pan on the stove top, brown the meat.
- Then add onion and bell pepper and saute for about 3 minutes.
- Add garlic, oregano, chili pepper flakes, basil, salt and pepper; stir.
- Add tomatoes and sauce and stir. Turn off the heat. Add cabbage and stir to combine.
- In a 9 x 13 oven-safe baking pan, pour cabbage mixture and spread evenly in pan.
- Pour broth over cabbage.
- Bake covered for 45 minutes and then remove cover and bake for an additional 35 minutes.
- Enjoy this delightfully healthy dish warm!
The rest of the evening was spent relaxing on the couch and watching the majority of the movie Valentine’s Day which was on TV. Of course I naturally got into it since it was the definition of chick flick and it has a great cast. We had to DVR the end of it though because I couldn’t keep my eyes open any longer. Stay awake until 10:30? Not a chance when I’m sick.
Moose had a relaxing evening as well.
The evening was complete when Dana came home from a run to CVS for cold medicine for me and also brought home one of my favorite dark chocolate bars. I’m only allowing myself one piece a day at max. I can’t believe my will power with sweets these days. It’s incredible how taking yourself off of sweets can change your will power for them so drastically. I like having control. Now I have to work on my peanut butter and date control.
Okie, doke friends. I’m off to get ready for our breakfast with the family. I hope you all have a relaxing and fun-filled Saturday. Catch up with you soon.
Question of the day: Do you have any foods that test your will power?
I am definitely bookmarking this recipe. I have been wanting to cook with cabbage lately, but haven’t been quite sure how to approach it. This sounds like a great idea and I love the ease of it. I will definitely be trying this recipe, but will make a vegetarian version.
Perfect!
I just have to tell you that I made an adapted, vegetarian version of this tonight for dinner and it was SO good. I never knew cabbage could be so tasty! If you don’t mind, I would love to post my vegetarian version on my blog. I will most definitely link your recipe :).
Hannah @ cleaneatingveggiegirl recently posted…“Sausage,” Sweet Potato, and Apple Soup
Of course! I’m glad it turned out so well! I just may have to try your vegetarian version!