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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?

I thought this casserole was good! I doubled the recipe since I had 2 huge heads of cabbage to use up, and it sure made quite a lot. I plan to store half in the freezer for a later date. Only recommendation is to add more spices. More than 1/2 tsp salt (for 1 recipe) and next time I would include a clove of garlic for more flavor. Overall great recipe!!

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This was very good.  I didn't do the cracker crumb/cheese topping, I did french fried onions instead.  I thought this would be good but it was way better than I even imagined. Thanks.

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This was super easy AND super delicious! The only thing I changed waaasss... a little more cabbage and a little less rice + seasonings (herbs, pepper, etc)! The crunchy top was awesome too. Thanks for sharing!  ;)b

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I really liked this, although it was much better straight out of the oven than it was the next day.  My non-veg boyfriend and roommate both thought it was ok.  I would steam the cabbage first next time, it was a little too crunchy for them.  Still, a good way to get rid of cabbage!

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I made this for supper tonight.  I used 2 cups cooked brown rice and basically doubled the cabbage.  I used 1/2 of an onion and added a 15 oz. can of diced tomatoes and an 8 oz can of tomato sauce to compensate for the extra cabbage.  I didn't have crackers so I mixed up some panko bread crumbs, a bit of nutritional yeast and some wheat germ with some vegan marg.  and crumbed that over the top--topped it all off with a good measure of italian seasoning and it is delicious!  Though it barely resembles the original recipe!  LOL.  It is a very good base though and so much faster than rolling individual cabbage rolls.  I will make this one again for sure! ;)b

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I am eating this right now and its pretty good. I did not have any breadcrumbs so I just put a little soya kass mozzarella cheese on top. I also added some diced carrots and italian herbs such as basil, rosemary and oregano and garlic. I think next time I would add more tomato and sauce because it is slightly dry, but all and all a pretty solid dish...a good way to use up all that green cabbage I had.Thanks!

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This was wonderful.  My cabbage-hating husband declared it "an acceptable cabbage-delivery method" and then ate the leftovers for lunch the next day! 

I added about 5-6 cup of cabbage, and italian seasonings + garlic to the mix, then used italian seasoned breadcrumbs mushed with Earth Balance for the topping.

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Fantastic! Changes: used probably 6-8 cups of cabbage, 1 can of fire-roasted tomatoes + 1 small can of tomatoe sauce, italian seasoning, 1/2 onion, 2 cloves of garlic, no cheese and no margarine. We loved it! Thanks so much!

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I liked this a lot. I used quinoa in place of the brown rice because it's quicker to cook and more nutritious. I added garlic and doubled the onion. I used a can of diced tomatoes and there did not seem to be enough liquid in the pot so I added a little veg broth. I also used whole wheat toast (crumbled) in place of the crackers and doubled the topping because I love crunchy toppings on casseroles.

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I made this tonight and just had two bowl!  Great recipe.  I made spanish brown rice this morning with gandules (pigeon peas) but the rice was underdone.  I used tomato juice and cooked the rice and used that as one of the layers.  I used red cabbage and cooked it with onions and garlic.  I added the can of tomatoes and made my own whole wheat breadcrumbs and added nutritional yeast to the casserole.  It turned out great.  The rice was cooked perfectly in the casserole; not too mushy and the peas were a great addition.  This casserole rocks and I will make it over and over again! 

Thanks,
Jeanette  :D

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