Unstuffed Cabbage Roll Casserole

Yield

6 people

Time

1 hour 20 minutes

If you love delicious and easy dinner recipes, you’re going to fawn over this vegan Cabbage Roll Casserole. Layers of softened and seasoned cabbage, intertwined with crushed tomatoes, and savory rice

Ingredients

– 1 large green cabbage shredded or chopped – 1 large yellow onion diced – 4 cloves garlic grated – 28 oz can San Marzano tomatoes – 1.5 cups cooked brown rice any simple leftover rice will work here – 1 cup soy curls – 1 tbsp nutritional yeast – 1 pinch red pepper flakes – 1/2 cup fresh dill – 1/4 cup onion chives chopped – 1/4 cup Italian parsley minced – vegan sour cream – smoked applewood sea salt to taste – 12 oz tub vegan sour cream

1. Prep the soy curls – Soak the soy curls in hot water for 20 minutes then ring the water out of them. Mince them and mix them with the rice, nutritional yeast, and parsley.

2. Saute – Heat a drizzle of oil in a skillet and saute the onions until translucent. Add the garlic and pepper flakes. Cook until fragrant. Add cabbage and toss. Cook until it starts to caramelize.

3.  Add the tomatoes – Place the tomatoes in a bowl and crush by hand. Add ¾ of the tomatoes, smoked sea salt, and dill to the cabbage.

4.  Layer – Place half of the rice mixture as the first layer in a round casserole dish. Followed with half of the tomato mixture. Place dollops of sour cream and some dill on top. Repeat with the remaining rice and cabbage mixture.

5. Bake – Cook at 400 degrees for up to 15 minutes. Remove and let sit for 10 minutes. Serve and enjoy!

Thick Brush Stroke

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