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Vegetarian Cabbage Roll Casserole

A comforting, healthy twist on traditional cabbage rolls - made easy and vegetarian, packed with plant-based protein.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head green cabbage chopped
  • 1 yellow onion diced
  • 2 garlic cloves minced
  • 1 cup uncooked brown rice
  • 1 can 540ml lentils, drained/rinsed
  • 1 can 796ml diced tomatoes, with juice
  • 1 cup tomato sauce low sodium
  • 1 tsp sweet paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/4 cup fresh parsley chopped
  • 2 tbsp olive oil
  • 1/2 cup shredded mozzarella or vegan cheese (Optional)

Equipment

  • Large skillet

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook brown rice as per package and set aside.
  3. Heat olive oil in large skillet over medium, sauté onion and garlic 3–4 min.
  4. Add cabbage, season with salt and pepper, sauté until tender (5–7 min).
  5. Mix cooked rice, lentils, diced tomatoes, tomato sauce, paprika, thyme, and half the parsley in a bowl.
  6. In baking dish, layer half sautéed cabbage, then all lentil/rice filling, top with remaining cabbage.
  7. Cover tightly with foil, bake 40 min.
  8. Remove foil, sprinkle (optional) cheese, bake uncovered 10 min.
  9. Sprinkle with remaining parsley and serve warm.

Notes

Swap rice for quinoa for extra protein. Add grated carrot for sweetness. Use white beans instead of lentils. Spice up with chili flakes. Store leftovers in airtight container up to 4 days or freeze.