Turkey and Cabbage Casserole
This hearty and wholesome Turkey and Cabbage Casserole is a comforting one-dish meal that's perfect for busy weeknights or cozy family dinners. Packed with lean ground turkey, nutrient-rich shredded cabbage, and a medley of vibrant vegetables, this casserole strikes the perfect balance between flavor and nutrition. Simmered with diced tomatoes, fragrant oregano, and thyme, each bite delivers a savory, Italian-inspired taste enhanced by a blanket of melted mozzarella cheese. With a quick 20-minute prep and a bubbling, golden finish in the oven, this dish is as easy as it is satisfying. Whether you're meal-prepping for the week or serving it fresh from the oven, this casserole is sure to become a dinnertime favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, shredded
- 1 medium carrot, grated
- 1 14.5-ounce can canned diced tomatoes
- 1 8-ounce can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes. Break up the meat into small crumbles as it cooks.
Add the diced onion and minced garlic to the turkey. Cook for another 3-4 minutes until the onion is soft and translucent.
Stir in the shredded cabbage and grated carrot. Cook for 5-7 minutes, stirring frequently, until the cabbage begins to soften.
Add the diced tomatoes (with juices), tomato sauce, dried oregano, dried thyme, salt, and black pepper to the skillet. Stir well to combine and let simmer for 10 minutes to allow the flavors to meld.
Transfer half of the turkey and cabbage mixture into the prepared baking dish, spreading it out in an even layer. Sprinkle 3/4 cup of the shredded mozzarella over the mixture.
Add the remaining turkey and cabbage mixture on top, spreading it evenly. Sprinkle the remaining 3/4 cup of mozzarella cheese over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4752 mg | 207% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 34.0 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1555 mg | 120% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1781 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
