4.7 from 21 votes
Vegetarian Stuffed Cabbage Casserole
This hearty vegetarian version of stuffed cabbage casserole is packed with protein and vegetables.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 6 large servings
Calories: 333 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 12 cups thinly sliced green cabbage approximately 2 small cabbages
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 large carrots diced
- 3 garlic cloves minced
- 8 ounces cremini mushrooms sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce ounce can tomato sauce
- 6 ounces tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 cups cooked brown lentils*
- 1 cup cooked brown rice**
- 1 ½ cups shredded Italian blend cheese or a combination of mozzarella and parmesan
Instructions
- Fill a large pot with water and bring it to a boil. Add the cabbage to the boiling water and cook it for 5 to 7 minutes, until slightly tender. I prefer it to have a little crunch, but you can cook it longer if a softer texture is desired. Drain the cabbage in a colander, rinse with cold water and set aside.
- In the same large pot, warm the olive oil over medium-low heat. Add the onion, carrots, and garlic, and cook for 5 minutes, or until softened. Add the mushrooms, sprinkle with salt & pepper, and continue to cook for 5 more minutes, until the mushrooms have released their juices.
- Stir in the dried herbs, diced tomatoes, tomato sauce, and tomato paste, then bring to a low boil. Reduce to a simmer and cook for 10 minutes. Stir in the lentils and brown rice.
- Preheat the oven to 350°F, then lightly grease a 9 x 13 casserole dish.
- Use a paper towel to blot the cabbage to make sure it's dry, then distribute half of it along the bottom of the dish and top with half of the sauce. Layer the remaining cabbage on top and finish with the remaining sauce. Top with cheese.
- Place the casserole in the oven and bake for 25 minutes. Turn the oven to broil and broil for 3-5 minutes, or until the cheese is lightly browned on top. Remove from the oven and allow to cool for at least 5 minutes before serving. Top with fresh parsley and serve warm.
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. If you would like to freeze the leftovers, allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator, then reheat in the oven at 350º for 20-30 minutes before serving.
- *¾ cup dry lentils yields approximately 2 cups cooked **½ cup dry rice yields approximately 1 cup cooked. I like to use Trader Joe's frozen brown rice in this recipe to save time.
Nutrition Information
Calories
333kcal
(17%)
Carbohydrates
42g
(14%)
Protein
18g
(36%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
6mg
(2%)
Sodium
517mg
(22%)
Potassium
1092mg
(31%)
Fiber
12g
(48%)
Sugar
12g
(24%)
Vitamin A
3993IU
(80%)
Vitamin C
62mg
(69%)
Calcium
187mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6large servings
Amount Per Serving
Calories 333
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 6mg | 2% |
| Sodium | 517mg | 22% |
| Potassium | 1092mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 3993IU | 80% |
| Vitamin C | 62mg | 69% |
| Calcium | 187mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.