cabbage roll casserole
Ingredients
1 small cabbage
3 tomatoes
1 28oz can crushed tomatoes - no salt added
1/2 C salsa
2 C uncooked rice - white or brown
3 C vegetable stock
3 minced garlic cloves
1/2 tsp salt and pepper
**serves 5 - 8 people
I’m a polish girl through and through so cabbage rolls have always been a favourite of mine. Seriously though how could you not LOVE them? This recipe is super easy and cheap! It has all those familiar flavours but is totally plant based and best of all healthy! Throw it all together in 10 minutes, bake and forget about it.
Instructions
Chop the cabbage into bite sized pieces and wash well. I usually soak it in a big bowl of cold water for 10 - 15 minutes. Drain and add to a large mixing bowl.
Add the can of crushed tomatoes, garlic, salsa, uncooked rice, vegetable stock and the salt and pepper to the bowl of cabbage. Give it all a good toss and pour into a large casserole dish. Smooth and flatten the mixture with a spatula until its nice and packed into the casserole dish.
Slice the tomatoes fairly thin and place on top of the rice and cabbage mixture. Add a dash of salt and pepper on top of the tomatoes. Cover with tin foil and bake @ 400F for one hour.
Remove the tin foil and bake for another 15 - 20 minutes. I like the tomatoes and top of the cabbage casserole to be lightly browned but this step is to your preference. At this point I dig in and make sure the rice is fully cooked to the bottom. If not continue to bake for another 10 - 15 minutes until everything is fully cooked.
Let sit for 5 - 10 minutes, serve it up in a big bowl and enjoy! This is also delicious with a dollop of vegan sour cream but I didn’t have any on hand.