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Cabbage Casserole

What you need: 

4 cups cabbage, shredded
1 (28 ounce) can tomatoes, undrained and chopped
1 teaspoon salt
1/4 cup onion, chopped
1 tablespoon margarine or oil
nonstick spray
3 cups cooked brown rice
1/2 cup cracker crumbs
1/2 cup vegan cheese, shredded
2 tablespoons margarine, melted

What you do: 

1. Combine first five ingredients (through 1 tablespoon margarine) in a large sauce pan and bring to a boil. Grease a 2 quart casserole dish. Preheat oven to 375 degrees F.
2. Reduce heat and simmer for five minutes. Place half of rice in prepared dish.
3. Top with half of cabbage mixture. Repeat layers.
4. Combine remaining ingredients, stirring well and sprinkle over casserole. Bake for 45 minutes.
Source of recipe: From a friend.

Preparation Time: 
Cooking Time: 
Servings: 

SO HOW'D IT GO?

this was awesome! i didn't use the cracker crumbs or vegan cheese and it still turned out yummy.

i used fresh tomatoes and i thought they worked pretty well, i added a little bit of water and while cooking all the veggies in a pot first, i added a buillion cube.  even my 'deep fry everything' texan boy loved it.

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i didn't care for this THAT much. maybe because i used fresh tomatoes that are not in season and taste like plastic to me. i also didn't use any oil and cheese (because you can't get vegan cheese anywhere in the country). i cooked the vegetables and baked the whole casserole in microwave. cabbage was a little too crunchy but that's my own fault.

this definitely needed something. i put some curry powder on top but should have mixed it with rice instead. i also feel like frying cabbage and onions in some oil before layering next time. and maybe some grated carrot would be great!

had tons of lefovers that i filled red bell peppers with the next day.

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