Vegetarian Stuffed Cabbage Casserole

Filling and nutritious! Who could ask for more?

With thanks to ohmyveggies.com

Yield: 6 lg servings     Prep Time: 45 min     Cook Time: 30 min      Total Time: 1 hour 15 min

Ingredients:
12 cups thinly sliced green cabbage (approximately 2 small cabbages)
2 Tbsp olive oil
1 medium yellow onion, diced
2 large carrots, diced
3 garlic cloves, minced
8oz cremini mushrooms, sliced
1/2 tsp salt
1/4 tsp pepper
1 (14.5oz) can diced tomatos
1 (15oz) can tomato sauce
6oz tomato paste
1 Tbsp dried oregano
1 Tbsp dreid basil
2 cups cooked brown lentils*
1 cup cooked brown rice**
1 1/2 cups shredded Italian blend cheese (or a combination of mozzerella and parmesan)

1. Fill a large pot with water and bring it to a boil. Add the cabbage to the boiling water and cook it for 5-7 minutes, until slightly tender. (ohmyveggies note: “I prefer it to have a little crunch, but you can cook it longer if a softer texture is desired.”) Drain the cabbage in a colander, rinse with cold water and set aside.

2. In the same large pot, warm the olive oil over medium-low heat. Add the onion, carrots, and garlic, and cook for 5 minutes, or until softened. Add the mushrooms, sprinkle with salt and pepper, and continue to cook for 5 more minutes, until the mushrooms have released their juices.

3. Stir in the dried herbs, diced tomatoes, tomato sauce, and tomato paste, then bring to a low boil. Reduce to a simmer and cook for 10 minutes. Stir in lentils and brown rice.

4. Preheat the oven to 350 degrees Fahrenheit, then lightly grease a 9 x 13 casserole dish.

5. Use a paper towel to blot the cabbage to make sure it’s dry, then distribute half opf it along the bottom of the dish and top with half the sauce. Layer the remaining cabbage in top and finish with the remaining sauce. Top with cheese.

6. Place the casserole in the oven and bake for 25 minutes. Turn the oven to broil and broil for 3-5 minutes, or until the cheese is lightly browned on top.  Remove from the oven and allow to cool for at least 5 minutes before serving. Top with fresh parsley and serve warm.

Tips from ohmyveggies.com:

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you would like to freeze the leftovers, allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator, then reheat in the oven at 350 degrees for 20-30 minutes before serving.

*3/4 cup dry lentils yields approximately 2 cups cooked

**1/2 cup dry rice yields approximately 1 cup cooked. (ohmyveggies note: “I like to use Trader Joe’s frozen brown rice in this recipe to save time.”)

 

 

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