Cabbage Casserole

This cabbage and beef dish makes an easy one dish meal that can be prepared ahead for busy days.  If you like add some bread to the meal and enjoy.


1 pound grass fed beef

4 slices bacon, cut into quarter inch pieces

1/2 diced onion

1 teaspoon sea salt

1 can tomato paste

2 cups diced tomatoes  (if using canned diced tomatoes be sure to drain well)

1/2 teaspoon minced garlic

4 ounces cream cheese

1 cup Greek yogurt   (If using a yogurt that you have made be sure to strain to make thick)

2 tablespoons fresh italian herbs, minced   (your choice of mix  basil, parsley, oregano, etc) or 2 teaspoons dried Italian herb blend

1/2 cup cheddar cheese, shredded

5 cups of cabbage, thinly sliced

How To Make It

Preheat oven to 350 degrees

Prepare a 9 X 13 baking dish, lightly oiling

Add bacon pieces to a skillet that is on medium heat.  Cook until almost crisp.

Remove bacon and reserve a couple tablespoons bacon grease to use later.

Add cabbage to skillet and saute until beginning to wilt.  It needs to be firm.

Pour cabbage into your baking dish.

Add reserved bacon grease to the skillet and add groundbeef, garlic and onion.  Cook until pink is gone from beef and onions are slightly softened.

If you have excess grease drain it off.

Reduce heat to low and add tomato paste, diced tomatoes and salt.  Cook for about 15 minutes.

In a bowl combine yogurt, herbs, and cream cheese blending till smooth.

Spread cooked meat mixture over the top of the cabbage.

Spread cream cheese mixture over the top of the meat mixture.

Sprinkle your cheese over the top.

Bake in your preheated oven for about 20 minutes or until the cheese is bubbly.

Optional:  You can use a mixture of vegetables  (cabbage, broccoli, peppers, carrots, mushrooms) instead of all cabbage.