Рецепт Clean Eating Skillet Cabbage Casserole
I really debated as to whether I should call this a cabbage skillet or a cabbage casserole. So instead, I decided to combine the two and call it a skillet cabbage casserole. I know. My recipe naming capabilities are astounding. What can I say…
I will be the first to admit that the combination of cabbage and salsa verde sounds a bit odd. I was skeptical at first too. But it was right there in black and white in my Flavor Bible. Cabbage and chili peppers go well together. So I went for it, and it’s incredibly delicious!
Keep the salsa verde mild if you are feeding kids. Otherwise, feel free to have fun with the spice-level on this one. No matter how hot or mild you make it, it’ll be a crowd pleaser for sure!
Recipe notes: It’s helpful to have a skillet with a lid. It’s not critical, but it helps with cooking time.
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Clean Eating Skillet Cabbage Casserole
Ingredients:
- 1 red onion, chopped fine
- 1 large red bell pepper, chopped fine
- 1/4 cup coconut oil
- 1/2 large head of green cabbage, cut in half and sliced thin
- 1 1/2 lbs. ground turkey
- 1 tbsp. ground cumin
- 1 tbsp. garlic powder or 4 cloves fresh garlic minced
- 1 jar salsa verde
- 1/2 cup grated cheddar cheese (optional)
Directions:
In a large skillet, sauté the onion and bell pepper (and garlic if using fresh garlic) in the coconut oil.
When the onions are translucent, stir in the ground turkey.
Once the meat is browned, stir in the cumin (and garlic powder if using garlic powder), and lastly, add the cabbage.
Cover and cook until cabbage is fully wilted and meat is fully cooked through. (About 20 minutes)
Stir in the salsa verde.
If using the cheese, sprinkle it over the top of the finished dish when it’s hot off the oven, and let it melt. If it doesn’t melt fully, simply stick the entire skillet in the oven (providing your skillet will tolerate that.)
Cool slightly and serve.
Number of servings (yield): Approximately 6 1/2 cups