WW Baked Cabbage with Ground Meat Rice & Mozzarella

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The WW Baked Cabbage with Ground Meat Rice and Mozzarella is healthy & tasty. It is prepared in 1 hour and 5 minutes, so it is good to prepare as a family dinner or comforting main course. It contains cabbage, onion, carrot, yellow bell pepper, lean minced meat, tomato sauce, rice, reduced-fat mozzarella, red onion, garlic, fresh parsley, chili flakes, light sour cream, olive oil, oregano, black pepper, and salt. WW Baked Cabbage with Ground Meat, Rice and Mozzarella is served with Mediterranean cucumber tomato salad, roasted garlic broccoli, air fryer potato wedges, whole-wheat garlic bread, and creamy garlic yogurt sauce. We would easily store this baked cabbage in the fridge or freezer, so we would easily make it in advance.

STATS:

  • Total time: 1 hour 5 minutes
  • Calories: 430 kcal
  • Serving size: 1 portion
  • Cooking time: 40 minutes
  • Diet: Weight Watchers
  • Serving: 8
  • Course: Main
  • Preparation time: 25 minutes
  • Cuisine: European

INGREDIENTS:

CABBAGE AND MEAT FILLING:

  • 700 g lean minced meat
  • One pc carrot
  • 100 g tomato sauce
  • One pc onion
  • 4 g salt
  • One pc cabbage
  • 300 g rice
  • One pc yellow bell pepper
  • 150 g reduced-fat mozzarella

SAUCE:

  • 700 ml water
  • 4 g salt

CREAMY GARLIC SAUCE:

  • One pc red onion
  • 2 g oregano
  • 20 g garlic
  • Two g black pepper
  • 30 g fresh parsley
  • 2 g chili flakes
  • 200 g light sour cream
  • Two g salt
  • 20 ml olive oil

INGREDIENT NOTES:

CABBAGE:

  • Utilize the cabbage to prepare this baked casserole, and it will provide soft & tender layers. We would also utilize savoy cabbage instead if required.

ONION:

  • Include the onion to prepare the meat filling, and it will provide a savory taste & natural sweetness. We would also utilize shallots instead if required.

CARROT:

  • Add the carrot to provide natural sweetness, color & texture to the meat filling. It will also balance the savory taste of the minced meat and tomato sauce. We would also utilize zucchini or finely chopped celery instead if required.

YELLOW BELL PEPPER:

  • Utilize the yellow bell pepper to prepare this filling, and it will provide sweetness, color & a mild vegetable flavor. We would also utilize red or orange bell peppers instead if required.

INSTRUCTIONS:

  1. First, warm the oven to 180°C and separate the cabbage leaves carefully.
  2. Boil the large pot of water & blanch the cabbage leaves for one minute, then drain them.
  3. Cover the bottom and sides of the dish with cabbage leaves, then chop the peeled onion.
  4. Chop the peeled carrot and dice the yellow bell pepper evenly, then warm some cooking spray in the skillet.
  5. Cook the onion, carrot, yellow bell pepper, lean minced meat, and tomato sauce.
  6. Season the dish with salt, then boil 700 ml water and cook rice with 4g salt for 8 minutes.
  7. Drain the rice properly to remove extra water and mix it into the meat mixture.
  8. Spread a layer of meat and rice filling on the cabbage leaves and sprinkle some mozzarella on it.
  9. Cover the layer with another cabbage leaf, then repeat the layers and fold the cabbage leaves on top of the casserole.
  10. Bake the dish for twenty minutes at 180°C and chop the red onion with parsley, then mince the garlic.
  11. Mix red onion, black pepper, light sour cream, garlic, parsley, oregano, chili flakes, olive oil, and salt in the bowl.
  12. Lastly, cool the baked cabbage for five minutes and serve warm with creamy garlic sauce.

SERVING SUGGESTIONS:

SALAD:

  • Greek Chopped Salad
  • Lemon Parsley Salad

VEGETABLE SIDE:

  • Roasted Garlic Broccoli
  • Roasted Zucchini
  • Steamed Vegetables

POTATO SIDE:

  • Garlic Mashed Potatoes
  • Air Fryer Potato Wedges
  • Creamy Cauliflower Mash

BREAD:

  • Whole-Wheat Garlic Bread
  • Toasted Pita Bread
  • Herb Flatbread

SAUCES AND DIPS:

  • Homemade Tzatziki
  • Light Herb Sour Cream Dip
  • Spicy Tomato Sauce

TIPS:

  • You shouldn’t overcook the rice, since it will also finish cooking in the casserole.
  • Use lean meat for fewer points and a lighter meal.
  • Spread the filling evenly between the layers to achieve a better texture.
  • Let the casserole cool for five minutes after baking, then serve it for the best taste.

STORAGE INFORMATION:

FRIDGE:

  • Cool the baked cabbage and put it in a closed box to store for four days.

FREEZER:

  • Place the baked cabbage in the container and freeze for ninety days.

FAQs:

Is it possible to prepare this dish ahead of time?

  • Yes, you can get the cabbage leaves and meat filling ready a day in advance.

What would be a good substitute for beef?

  • If needed, you can use lean ground turkey as a replacement.

How can I prevent the cabbage leaves from tearing?

  • You can blanch the leaves in boiling water to make them soft and easier to handle.

Should I leave out the mozzarella in this recipe?

  • Yes, you can omit the mozzarella or substitute reduced-fat cheddar.

Is it good to include some spice in the meal?

  • Yes, you can add more chili flakes or include cayenne pepper to make the dish spicier.

NUTRITIONAL INFORMATION:

Calories: 410 kcal

Net carbs: 34 g

Iron: 3.2 mg

Total carbs: 38 g

Vitamin A: 2,850 IU

Fiber: 4 g

Calcium: 190 mg

Protein: 29 g

Sodium: 620 mg

Potassium: 590 mg

Weight Watchers Points: 8 Points