Cabbage rolls are a delicious dish consisting of cooked cabbage leaves that are wrapped around a variety of filling.  They do require quite a bit of work to make so I thought why not make the same delicious dish in casserole form.  No rolling, no stuffing, just mix and bake… This leaves you with Unstuffed Cabbage Rolls.

I also wanted to make the dish vegetarian or vegan.  In the case of this recipe, it is vegan, not just vegetarian.  However, you can add ground meat to the recipe if you aren’t looking for vegan or vegetarian.

The recipe can be found here.

The first step is to cook the rice according to package instructions.

Preheat the oven to 375 degrees and spray a 9×13 pan with olive oil spray.

Cut the cabbage into quarters.  Remove the core and slice into strips.  Also chop the onion and bell pepper.

Drain and rinse the black beans.

Heat olive oil in a large saucepan over medium heat.  Add the onion and garlic and sauté until translucent.

Add the bell pepper, black beans, tomatoes (do not drain the tomatoes, add the liquid into the saucepan), tomato paste, liquid aminos (tastes similar to soy sauce), parsley, oregano, cumin, and paprika.  Stir to combine and let cook for about 5 minutes.

Add the cabbage, stir to combine, and cover.  Cook for another 5-10 minutes or until the cabbage is soft.

Add the rice and stir to combine.  Then add the nutritional yeast (this gives the dish a cheesy flavor), lemon juice, salt, and pepper.  Stir to combine then remove from the heat.

Pour the contents of the saucepan into the 9×13 baking dish.  Spread into a thin layer and bake, uncovered, for 20 minutes.

Scoop heaping helpings onto place and serve warm.  Enjoy!

It’s a great comfort food because it’s warm, hearty, and filling, while also healthy to consume.  Give it a try!

The recipe can be found here.

Happy Cooking!

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