vegan burger crumbles and cabbage
1 small head cabbage, cubed
1 (12 ounce) bag vegan burger crumbles
1 medium onion, diced
1 (15 ounce) can tomato juice, divided
1 cup instant rice
salt and pepper, to taste
vegan butter, to taste (I use Earth Balance)
1. Preheat oven to 350 degrees F. Spray 9x13" pan with nonstick spray. Par boil cabbage 10 minutes or until soft, and then drain.
2. In large bowl, mix crumbles, onion, 3/4 of the tomato juice, rice, salt and pepper.
3. Layer 1/2 cabbage. all crumble mixture, then rest of cabbage. Pour remaining tomato juice over top and dot with vegan butter.
4. Bake uncovered for 1 hour.
This is soooo yummy. This is like a galumpki casserole, and easy too!!
Source of recipe: Variation on beef and cabbage.