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Red pepper casserole (vegetarian)
Jul. 16th, 2020 09:33 amThis is a simple, straightforward casserole. It involves some chopping, but the leftovers keep well and are excellent for brunch, cooked with eggs.
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Since my mother was diagnosed with pre-diabetes, I've been working to find recipes that meet the nutritionist's guidelines. I made an excellent casserole this weekend that I think will appeal to several folks here.
It is a lovely and inexpensive main dish that, depending on what you use for tomatoes, will also be gluten free.
1 lb ground buffalo or other ground meat
1 large sweet onion
4 large ribs of celery
seasonings (salt, pepper, paprika, onion powder, garlic powder)
most of a large purple cabbage
1 can tomato soup (wetted to make about 1 1/2 cups), tomato sauce, crushed tomatoes
In a large pan, brown meat and sprinkle with seasonings to your taste (I used, salt and pepper, 1 teaspoon paprika, a good shake of onion powder). While meat is browning, finely chop the onions and celery. Set those to one side. Fine shred the cabbage (you could also use a 'coleslaw mix').
Spray non-stick cooking spray (pam) on a casserole dish. Sprinkle with an inch worth of cabbage.
When the meat is brown, sprinkle it over the cabbage.
Cook the onion and celery in the meat pan until the onion is translucent. If necessary, deglaze the pan with a bit of water or wine.
When the onion and celery are just translucent, sprinkle that on top of the meat. Cover that with the rest of the cabbage.
Pour the tomato sauce over all, then cover and bake at 350 for an hour to an hour and a half, until cabbage is cooked to your liking.
Good served with any traditional veg, such as steamed broccoli, sweet corn, or beans.
It is a lovely and inexpensive main dish that, depending on what you use for tomatoes, will also be gluten free.
1 lb ground buffalo or other ground meat
1 large sweet onion
4 large ribs of celery
seasonings (salt, pepper, paprika, onion powder, garlic powder)
most of a large purple cabbage
1 can tomato soup (wetted to make about 1 1/2 cups), tomato sauce, crushed tomatoes
In a large pan, brown meat and sprinkle with seasonings to your taste (I used, salt and pepper, 1 teaspoon paprika, a good shake of onion powder). While meat is browning, finely chop the onions and celery. Set those to one side. Fine shred the cabbage (you could also use a 'coleslaw mix').
Spray non-stick cooking spray (pam) on a casserole dish. Sprinkle with an inch worth of cabbage.
When the meat is brown, sprinkle it over the cabbage.
Cook the onion and celery in the meat pan until the onion is translucent. If necessary, deglaze the pan with a bit of water or wine.
When the onion and celery are just translucent, sprinkle that on top of the meat. Cover that with the rest of the cabbage.
Pour the tomato sauce over all, then cover and bake at 350 for an hour to an hour and a half, until cabbage is cooked to your liking.
Good served with any traditional veg, such as steamed broccoli, sweet corn, or beans.
