Recipe: Deconstructed Stuffed Cabbage Casserole

Deconstructed Stuffed Cabbage Casserole

Hello everyone! I’ve been back in rehearsal for the past few weeks, so since I’m not doing as much cooking at home these days, I don’t have as many recipes to share. However, I did just make this one delicious dish yesterday for Karen (she doesn’t cook so while I’m in rehearsal I make her some kind of casserole to feed her for the week. Yeah, we do that.) This is super healthy, easy to pull together for a week night meal and she raved about it. Give it a whirl and let me know what you think!

*serves 6


  • 1 tbsp. olive oil
  • 1 lb. ground turkey breast
  • 1 medium yellow onion, diced
  • 3 garlic cloves, diced
  • 1 tsp. smoked spanish paprika
  • 1 1/2 tsp. sharp paprika
  • 1 medium head green cabbage, coarsely chopped
  • 1 – 14.5 oz. can fire roasted diced tomatoes
  • 1 – 14 oz. can tomato sauce
  • 1/2 cup water
  • 2 cups cooked brown rice
  • salt and pepper to taste
  • 4 oz. shredded low fat mozzarella cheeseDeconstructed Stuffed Cabbage Casserole


  1. Preheat oven to 350 degrees and spray a large casserole dish with cooking spray.
  2. Heat half of the olive oil in a large frying pan. Add ground turkey and cook until brown. Break up cooked turkey into small pieces. Remove turkey and reserve in a bowl.
  3. In the same pan add the other half of the oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and paprika and toss to coat, cook about 2 minutes more. Add the diced tomatoes, tomato sauce, water, ground beef and salt and pepper. Let mixture simmer over medium-low heat until warmed through and slightly thickened, about 10 minutes.
  4. While the meat and tomato mixture simmers, add chopped cabbage to a large pot of boiling water. Cover and boil about 8 minutes until cabbage is wilted and half cooked. Drain cabbage well.
  5. After the meat and tomato mixture has thickened a bit, mix in the cooked brown rice to the mixture and stir well to combine. Remove from heat.
  6. In the casserole dish add half of the cabbage mixture to the bottom of the dish and season with salt and pepper. Top the cabbage with half of the meat and tomato mixture. Add another layer of the rest of the cabbage, season well. Top casserole dish with second half of the meat and tomato mixture. Cover tightly with tin foil and bake for 40 minutes.
  7. Remove the foil and sprinkle the cheese on top. Return dish to oven and bake for an additional 10-15 minutes.


Recipe: Tomato Basil Cheddar Soup

Happy Monday, all, and happy Kitchen Adventures Monday! To kick off the week I am going to share one of my favorite recipes for the winter. For me there is nothing better in the cold, bleak winter than some rich toasty soup to fill the tummy and warm the soul. Unfortunately, canned soup can have tons of sodium and added sugar so I usually just make my own, it does take a little longer but it is SO worth it! This is probably my favorite soup that I make (and honestly I make it all year round) and paired with a toasty grilled cheese, it’s hands down my favorite winter lunch (and sometimes, dinner) meal. The very best thing about this soup is each bowl comes in at a low 155 calories per serving (my calculation.) I hope you enjoy it as much as I do!

*makes 6 servings


  • 2 28 oz. cans of diced tomatoes
  • 1 yellow onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1 tsp olive oil
  • 2 cups low sodium vegetable broth
  • 1 cup plain non-fat Greek yogurt
  • 1 cup low fat cheddar cheese, grated
  • 1/2 cup basil, finely chopped
  • 1 tsp sugar
  • ¬†kosher salt and black pepper to taste


  1. Over medium heat, heat olive oil in a large stock pot. When oil is hot add the chopped onion and cook 3 to 4 minutes until tender.
  2. Add chopped garlic and cook for an additional 2 minutes.
  3. Add diced tomatoes with juice and vegetable stock and stir to combine.
  4. Add basil, sugar and salt and pepper.
  5. Return the lid to the pot and simmer, about 10 minutes to allow flavors to combine.
  6. Remove soup from heat and stir in greek yogurt and cheese, stir until well blended.
  7. If you prefer a chunky tomato soup you can serve immediately. If you prefer a smooth tomato soup, as I do, use either an immersion blender, stand blender or food processor to puree the soup to a smooth texture.
  8. Serve garnished with a little reserved chopped basil and grated cheddar.