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dsecsco@win.bright.netCabbage CasseroleIngredients (use vegan versions): 4 cups cabbage, shredded
1 28 oz. can tomatoes, undrained and chopped
1 teaspoon salt
1/4 cup chopped onion
1 Tablespoon Margarine or oil
3 cups cooked brown rice
1/2 cup cracker crumbs
1/2 cup shredded vegan cheese
2 Tablespoons margarine melted
Directions:Combine first five ingredients in a large sauce pan and bring to a boil. Reduce heat and simmer for five minutes. Place half of rice in a greased two quart casserole, then top with half of cabbage mixture. Repeat layers. Combine remaining ingredients, stirring well and sprinkle over casserole. Bake at 375 degrees F. for 45 mins.
Serves 4-6.
Source: from friend.
This was yummy! WE added tomato sauce as well as the diced tomatoes, and that seemed to give it that extra homestyle taste! Almost to the tune of a cabbage roll. Thanks, cam
Archived comment by: cam watson
My whole family liked this casserole. Thanks for a great recipe. I wonder if I could double the tomatoes and cabbage-the casserole seemed to be more rice than cabbage...?
Archived comment by: emily
Wonderful recipe. Makes great leftovers, too!
Archived comment by: george
When I made this, I sauteed a whole onion chopped with 4 cloves of garlic, added the cabbage and then the tomatoes. I also added about a tablespoon of italian seasonings. Even my husband liked it! Thank you for the recipe.
Archived comment by: jaimie
this is very good. I substitued sliced cooked potato for the rice and that was even better.
Archived comment by: jean
My very picky sister came over for dinner, and this is what I served. She loved it (I didn't tell her about the cabbage until she was done)!
Archived comment by: alexis
This was so GOOD! I love cabbage! I didn't use any vegan cheese on top though. Instead I dry, seasoned vegan bread crumbs with melted margarine. It gave it a nice browned crust which was attractive enough to serve to company. For those of you who want more cabbage than rice combo, try sprinkling instant brown rice (uncooked) in between the cabbage layers. The heat and moisture will cook the rice. I tried this because I, too, wanted more cabbage. Thanks for the great recipe! I wouldn't alter this at all...its PERFECT!!!
Archived comment by: lucy
Loved it!!! have made it numerous times and have varied it ever so slightly each time. Making it again tonight! Thank you for this recipe.
Archived comment by: carlee
This recipie is great! I didn't have any vegan crackers in the house, so I used 1/2 cup of wheat germ instead. It was delicious!
Archived comment by: amy
This was absolutely delicious. Definitely a favorite from here on out.
Archived comment by: mary
This was delicious. I'm sure I used way more than four cups of cabbage. Also sprinkled Italian seasonings while simmering. For the crust I used crushe'd vegan crackers, wheat germ and some
nutritional yeast. It was yummy. I'm sure it will taste even better as leftovers! Thanks for the recipe.
Archived comment by: ashley
Excellent stuff! I added more onion and lots of garlic sautéed up. I also added 1/4 cub of veg. broth to the cabbage mixture as it cooked on the stove along with some caraway seed, a pinch of
oregano, and a bit of
parsley. Delicious!
Archived comment by: dray
Just tried this one out last night and it got my husbands thumbs up! I added a little agrlic also and dashes of italian seasoning. It tasted great. Used soy cheese and sesame vegan crackers. Nice flavor w/ the sesame added on.
Archived comment by: argable
Very good. I didn't have onions so I used dried minced onions. I added the Italian seasoning and some pepper and red pepper flakes. I also added a can of northern beans to the rice to add more protein. I also sprinked the dry vegan bread crumbs over it. Thanks for the recipe!
Archived comment by: candiC
This was wonderful. I added 2 cloves of fresh garlic, about 2/3 cup of tomato sauce, some pepper, and since I do not eat strictly vegan, I added 1/2 cup of sharp cheddar. I also just mixed instant rice right in, saves some time.
Archived comment by: lindaslair
Wow! This recipe is just right for a cold, nasty, Republican winter: hearty, filling, delicious, healthy and -- for us downsized job-seekers --wonderfully CHEAP! Thanks for my new favorite winter staple!
Archived comment by: beanLady
Made this casserole last night and loved it! I added tomato sauce and Italian seasoning to the rice, and sauteed the onions with some garlic before adding the cabbage and tomatoes. I also left off the cheese and just did a cracker topping with some italian seasoning. This was VERY good!
Archived comment by: toadyTheEighth
I made this last night with barley instead of brown rice and it was awesome!!
Archived comment by: jacelyn
Following Jeans comment, I also used the potato instead of the rice. I didn't cook the potato before slicing, though, as the baking takes care of that. I also made this a one pan dish by using the same pan for the stovetop and the oven. Thanks for a quick, easy and tasty dish.
Archived comment by: auntieAnnie
I can't believe I didn't comment on this yet! Me and my husband were fighting over the leftovers.
Archived comment by: joanne_232
Who knew you could make cabbage taste good! Especially love the topping. Made the mistake of trying to fry mushrooms in with the onion (had to use them up quickly) - yuk. other posted variations were great though -the veg broth, tomato sauce and garlic. thanks for the great recipe
Archived comment by: skector
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