COZY CABBAGE AND NOODLE BAKE
This Cozy Cabbage & Noodle Casserole is perfect for chilly fall nights. It combines creamy egg noodles with cabbage, and a tomato beef sauce with spicy ginger and seasoned rice vinegar for some zip. The sauce comes together with minimal hands-on time. While the sauce is simmering, give the cabbage a quick saute.
Stir your noodles into your prepared sauce. Layer it all in your pan, top with some mozzarella and you are ready for the perfect healthy fall dish!
Cozy Cabbage Noodle Bake
- 2 t olive oil
- 1 lb lean ground beef
- 1 onion finely chopped
- 2 medium carrots peeled and finely chopped
- 2 stalks celery finely chopped
- 1 bell pepper I used orange, seeded and finely chopped
- 2 green onions chopped
- 1/2 t garlic powder
- 1 T freshly grated ginger
- 2 T soy sauce
- 2 T seasoned rice vinegar
- 1 T light brown sugar
- 14.5 oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 c cooked egg noodles
- 1 c shredded mozzarella cheese
Heat oven to 350 degrees. Spray a large baking dish with cooking spray.
Cook the beef. Remove from pan and set aside.
In the same pan, heat 1t of the olive oil over Medium-High. Add the onion, celery, carrot, bell pepper and green onions and cook until beginning to brown, around 5 minutes.
Add the seasonings and cook for 1 minute more. Add the tomatoes, tomato sauce and beef and simmer for 20-25 minutes, until it is thickening.
Core and chop the cabbage. Cook over medium-high, stirring often, until softened. Season with salt and pepper.
Stir the egg noodles into the beef mixture to combine.
Layer the cabbage and the noodle mixture into the prepared pan. Cover with foil and then bake for 45 minutes. Remove the foil, add the cheese and bake an additional 15 minutes. Allow to cool slightly before serving.
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