Cabbage Roll Casserole

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Get ready for a knock-your-socks-off dinner recipe!  I made this casserole that was inspired by cabbage rolls, and it turned out mag-ni-fique!  Of course, since it is inspired by cabbage rolls, it’s got plenty of cabbage in it providing TONS of health benefits!

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So, yeah, there’s that!  Now for the kicker!  I replaced the brown rice with cauliflower rice, so this dish also has all the health benefits of cauliflower as well!

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Some of the benefits listed and explained in the linked pin above are

  • Promotes heart health
  • Lowers Cholesterol
  • Improves immune system
  • Loaded with minerals
  • Reduces cancer risk

And that’s just to name a few!  Both cabbage and cauliflower are cruciferous veggies, and cruciferous veggies are SO good for you!

So, obviously, this dish is filled with nutrition.  Plus, the rest of the ingredients are just as packed with healthy benefits (tomatoes, onion, ground turkey…)  Now, if you’re worried about the taste, don’t be!  I added a couple tablespoons of brown rice flour during the cooking process, so you still get that “ricey” flavor that lends itself so well to cabbage rolls!  However, if you’re looking for grain free, you can leave the flour out.  I’ve actually tried it both ways, and both are equally delicious!

Okay, let’s get to it!

CABBAGE ROLL CASSEROLE

Ingredients

  • 1 small head of green cabbage, washed and chopped
  • 1 small head of cauliflower
  • 1 small red onion, chopped
  • 3-4 tomatoes, washed and chopped
  • 1 lb. ground turkey
  • 1 Tbsp. olive oil
  • 1 tsp. garlic granules
  • 1/2 tsp. onion powder
  • 1/4 tsp. dried thyme
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 2 Tbsp. brown rice flour (optional)
  • 2 cups shredded goat’s milk cheese (or cheese of your choice)

Directions

1.) Preheat the oven to 350 degrees.  Wash your cauliflower and chop into florets.  Place the florets in a food processor and process on high until it has a rice like consistency.  Transfer to a 9 x 11 baking dish and bake in the oven for 15-20 minutes at 350 degrees.  Set aside.

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2.) While the cauliflower is baking, place the cabbage in a large sauce pan and cover with water.  Bring the pot to a boil, and simmer until the cabbage is tender.  Drain the cabbage.

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3.) In a large frying pan, heat the olive oil over medium heat.  Add the onion and cook for 4-5 minutes until just starting to get tender.  Add the ground turkey and cook until browned.  Add the tomatoes and cabbage, brown rice flour, garlic granules, onion powder, sea salt, pepper, and thyme.  Cook for 4-5 additional minutes.

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4.) Add the contents of the frying pan to the cauliflower in the baking dish and stir to combine completely.  Top with the cheese.  Bake in the oven for 15 minutes, until the cheese is melted completely, at 350 degrees.

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Once out of the oven, it’s ready to go!  Season with sea salt and pepper and enjoy! 🙂

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YUMMY!  Enjoy! 🙂

Cauliflower Rice Broccoli and Chicken Casserole

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So, I was looking around Pinterest to find a good dinner recipe, and I came across the following pin for a chicken, broccoli, and rice casserole.

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Man, this looks good!  However, it’s got ingredients that I don’t eat, so I gave it a major overhaul, to make it gluten free and super good for you!  I didn’t stop there!  I could have simply replaced the rice with brown rice, but I took it a step further and replaced the rice with cauliflower rice, making this casserole veggie-full and grain-free.  Ya know what?  It turned out great!  This dish will definitely be making future appearances on our dinner table!  Let’s get to the recipe!

CAULIFLOWER RICE BROCCOLI AND CHICKEN CASSEROLE

Ingredients

  • 1.5 lbs of boneless and skinless chicken breast
  • 2 Tbsp. Olive oil, divided
  • 1 large cauliflower head
  • 2 large heads of broccoli
  • 2 tsp. sea salt, divided
  • 1 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 3 cups shredded goats milk mozzarella cheese, divided

Directions

1. Preheat the oven to 400 degrees.  In a 9 x 13 baking dish, cut the chicken breast in half, horizontally, coat with 1 Tbsp. of olive oil and season with 1/2 tsp. of sea salt (and pepper, if desired – I’m not a fan of pepper, but it would probably lend itself well to this dish).  Bake in the oven for 20 minutes, then take out to cool for 10 minutes.

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2. While the chicken is cooking and cooling, wash the cauliflower and cut into florets.  Add the florets to a food processor and pulse until the cauliflower has a rice like consistency.  Place the cauliflower rice in a large mixing bowl.

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3. Wash the broccoli and chop into very small florets.  Add the florets to the mixing bowl, stir to combine.  Add 1 Tbsp. olive oil, 1 1/2 tsp. sea salt, onion powder, garlic powder, and 2 cups of shredded cheese to the bowl.  Stir to combine.

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4. Once the chicken has cooled a bit, leave it in the 9 x 13 casserole dish, and cut into bite size pieces.  Add the mixture in the mixing bowl to the casserole dish and stir to combine.

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5. Top with the remaining cup of cheese.  Bake in the oven for 50 minutes at 400 degrees.

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6. Remove from the oven, and allow to cool for 10 minutes.  Use a spatula to transfer servings to a plate.

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BOOM!  So yummy and so good for you!  You’ve got to give this stuff a try!  Enjoy! 🙂