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Pots and Pans Kitchen Tools Small Appliances Baking ToolsCabbage Casserole Recipe
Vegetarian and Vegan Cabbage Casserole with Rice Lentils and Vegetabl
Ingredients
- 1 medium cabbage
- 1/4 cup rice
- 1/4 cup lentils
- 1/2 cup Olive oil as needed
- 1 medium eggplant small cubes
- 1 medium yellow onion
- 2 tsp garlic minced
- 2 medium carrots grated
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- salt to taste
- 1 tbsp fresh oregano leaves chopped
- 1/2 cup flat leaf parsley chopped
- 1/4 cup fresh basil chopped
- 2 cups crushed tomatoes
- 1/2 tsp red chili flakes
- 1/2 cup grated parmesan optional
Instructions
- Cut out the core of the cabbage. Put it in a pot of boiling water and cook for about 15 to 20 minutes. If the cabbage is not fully immersed in the water, move it around while cooking. When tender, drain the cabbage and set it aside until cool enough to handle.
- The same time you put water on to boil the cabbage, put on a small pot of water to cook the rice and lentils for the filling. I’m using long grain basmati rice and split red lentils because they cook very quickly. Wash the rice and lentils a few times. Drain and add to the boiling water. Stir and cook until tender. Drain them and set aside.
- Heat your oven to 350 F/180 C
- Heat up a pan and add enough olive oil to cover the bottom of the pot - a few tablespoons. When hot, add the eggplant in a single layer. Sprinkle a little salt and sauté until golden. Remove and set aside. Cook the remaining eggplant the same way.
- Heat up olive oil in the same, now empty pot and add the chopped onion and a little salt. Sauté until soft. Add the minced garlic and sauté for a minute. Add the grated carrots and cook until soft. Stir in paprika and cook for about 30 seconds. Add the chopped parsley, oregano, eggplant and mix well. Add the rice and lentils, salt, ground black pepper, mix well and mash a little bit. Add chopped basil and mix.
- When the cabbage is cool enough to handle, remove the leaves by pulling them off slowly. When you get to the middle, you may have to cut more of the core off so it’s easier to pull off the leaves. Cut in a v shape to remove the hard rib of each leaf and cut the leaf in half. This’ll make it easier for the leaves to stay flat while layering in the dish.
- For the sauce, if you’re using plain crushed tomatoes, add Italian seasoning or just dried oregano. Stir in red chili flakes. Taste and add more salt or sugar if it’s too sour. Put about ¼ cup of the sauce on the bottom of your baking dish. Then, a layer of cabbage leaves, spread out half the filling, more sauce, cabbage, remaining filling, sauce, cabbage and end with sauce. Cover with foil and bake in the heated oven for about 45 minutes. On top, add grated parmesan or any other cheese if you wish. Put the dish a few inches away from the broiler. Cook for a few minutes until the cheese melts. Wait about 15 minutes before cutting into it.
- ***The cheese is optional. Of course vegans can leave out the cheese or use plant based cheese.
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