Clean Eating Skillet Cabbage Casserole Recipe
As an Amazon Associate I earn from qualifying purchases.
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.
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!
Other versions: If you need carb or fat adjustments on this recipe, see page 2 for additional ways to prepare this. (Page links at the bottom next to the print button) I’ve been playing around with the net-carb thing, so this is a tad higher in carbs, but it still qualifies as low carb in my book. Even if you don’t count net carbs.
Recipe notes: It’s helpful to have a skillet with a lid. It’s not critical, but it helps with cooking time.
YOU MIGHT ALSO ENJOY:
- Clean Eating German Cabbage Soup
- Clean Eating Cabbage Rolls
- Clean Eating Italian Style Cabbage Rolls
- 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)
- 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.
CLICK PAGE 2 FOR HIGHER CARB / LOWER FAT VERSION
If you prefer a lower fat, higher carb variation, here’s how to do just that.
- 1 red onion, chopped fine
- 1 large red bell pepper, chopped fine
- 2 tsp. coconut or olive oil, or 1/2 cup chicken broth
- 1/2 large head of green cabbage, cut in half and sliced thin
- 1 1/2 lbs. lean ground turkey
- 1 tbsp. ground cumin
- 1 tbsp. garlic powder or 4 cloves fresh garlic minced
- 1 jar salsa verde
- 4 cups cooked brown rice (great from leftovers!)
- 1/2 cup grated cheddar cheese (optional)
- In a large skillet, sauté the onion and bell pepper (and garlic if using fresh garlic) in the coconut oil or chicken broth.
- 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 (if you have a lid) and cook until cabbage is fully wilted and meat is fully cooked through. (About 20 minutes)
- Stir in the rice.
- 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.
I haven’t found where the salsa verde gets added. Did I miss that?
Steve – Sorry about that! Just fixed it. 🙂
Do you think this will freeze well?
I was big on the crock pot freezer meals kick, and made a ton. However, my work days/commute/picking up the kids are just too long and when I get home everything always had that “been in the crockpot too long” brown and yuck taste to it. (My boyfriend can’t taste it, but I can.) SO now I’m on the “make everything ahead of time, let it cool, then freeze it” kick.
Seems to be working out much better.
So, with that said – freezer? yay or nay?
Nichole – I think it would work okay. Just don’t leave it in there for months at a time, but yes. It should freeze fine for a few weeks.
The jarred salsa verde – is there some sort of clean eating version?
Marti – You have to see what your local stores carry. I get mine at Trader Joe’s. If you have one near you, it’s a white label with green writing.