Vegetarian Stuffed Cabbage Casserole
Ingredients
The Cabbage
-
12
cups
thinly sliced green cabbage
The Filling
-
2
tablespoons
olive oil
-
1
medium
yellow onion, diced
-
2
large
carrots, diced
-
3
cloves
garlic, minced
-
8
ounces
cremini mushrooms, sliced
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
1
14.5-ounce can
diced tomatoes
-
1
15-ounce can
tomato sauce
-
6
ounces
tomato paste
-
1
tablespoon
dried oregano
-
1
tablespoon
dried basil
-
2
cups
cooked brown lentils
-
1
cup
cooked brown rice
-
1 ½
cups
shredded Italian blend cheese
Instructions
- Blanch the cabbage in boiling water for 5 to 7 minutes until slightly tender, then drain and rinse with cold water.
- In the same pot, heat olive oil and sauté onion, carrots, and garlic for 5 minutes until softened.
- Add mushrooms, salt, and pepper, and cook for another 5 minutes until mushrooms release their juices.
- Stir in dried herbs, diced tomatoes, tomato sauce, and tomato paste, then bring to a low boil and simmer for 10 minutes.
- Mix in the cooked lentils and brown rice.
- Preheat the oven to 350°F and grease a 9 x 13 casserole dish.
- Layer half of the cabbage in the dish, followed by half of the sauce, then repeat with remaining cabbage and sauce.
- Top with cheese and bake for 25 minutes, then broil for 3-5 minutes until cheese is browned.
- Allow to cool for at least 5 minutes before serving, garnished with fresh parsley.
Nutrition Facts (estimated)
Servings
6 large servings
Calories
333
Total fat
13g
Total carbohydrates
42g
Total protein
18g
Sodium
517mg
Cholesterol
6mg
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