Vegetarian Un Stuffed Cabbage Casserole Recipes

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VEGETARIAN UN-STUFFED CABBAGE CASSEROLE



Vegetarian Un-Stuffed Cabbage Casserole image

This recipe is based on my mother's stuffed cabbage recipe. Adapted to be vegetarian and less time consuming, it's made as a casserole.Sept 2012-updated to be vegan.

Provided by Barb 3663

Categories     Brown Rice

Time 2h

Yield 12 serving(s)

Number Of Ingredients 7

1 cup onion, chopped
4 cups cooked brown rice
1 (18 ounce) can tomato paste
1/2 cup vinegar
1 cup water
1/2 cup maple syrup
1 head cabbage, chopped

Steps:

  • Preheat oven to 400°F.
  • Sauté onion until translucent mix with rice.Set aside.
  • Chop the cabbage and brown it in a frying pan.
  • Mix tomato paste,vinegar, water, maple syrup.
  • Spray a large baking pan with non-stick spray. Spread 1/2 of the fried cabbage.
  • Spread the rice mixture on top of the cabbage.
  • Top with remaining cabbage.
  • Spread tomato mixture on top.
  • Bake at 400°F for 1 hour.

Nutrition Facts : Calories 168.1, Fat 0.8, SaturatedFat 0.2, Sodium 355.7, Carbohydrate 37.8, Fiber 5, Sugar 16.1, Protein 4.5

VEGETARIAN WHOLE STUFFED CABBAGE



Vegetarian Whole Stuffed Cabbage image

This hearty and satisfying stuffed cabbage is sure to impress vegetarians and meat eaters alike. Layers of mushrooms, brown rice, marinara sauce and cabbage combine in a large-format version of cabbage rolls, without the need to fill and roll individual leaves. At the table, it slices up perfectly into a main dish showstopper.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 16

5 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound savoy cabbage leaves (10 to 12 leaves from 1 small head)
3 cloves garlic
1 stalk celery, roughly chopped into 1-inch pieces
1 medium carrot, roughly chopped into 1-inch pieces
1 small red onion, roughly chopped into 1-inch pieces
1 tablespoon fresh thyme, finely chopped
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 pound cremini mushrooms, quartered
1 pound shiitake mushrooms, stems removed, quartered
3/4 cup brown rice
2 tablespoons fresh parsley, finely chopped
2 large eggs, lightly beaten
2 1/2 cups marinara sauce

Steps:

  • Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
  • Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
  • Pulse the garlic in a food processor until finely chopped. Add the celery, carrot and red onion and pulse until finely chopped, scraping down the sides as necessary.
  • Heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons olive oil with the vegetable mixture, thyme, paprika, crushed red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool. Reserve the skillet.
  • Pulse the cremini and shiitake mushrooms in batches in the food processor until finely chopped. Heat the reserved skillet over medium heat. Add 1 tablespoon olive oil with half of the mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened and the liquid has released but has not completely evaporated, about 4 minutes. Transfer to the bowl with the cooked vegetable mixture. Repeat with the remaining 1 tablespoon olive oil, remaining mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to the bowl with the cooked vegetable mixture and allow to cool for 5 minutes. Add the brown rice, parsley and eggs to the vegetable mixture, and stir to combine well.
  • Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves, as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
  • Gently spread about 1 2/3 cups of the mushroom mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 5 tablespoons of marinara sauce over the mushroom mixture. Cover with a layer of cabbage leaves. Repeat with another 2 layers of mushroom mixture, marinara sauce and cabbage leaves, until all of the mushroom mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
  • Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 2 hours. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour.
  • Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.

UNSTUFFED CABBAGE CASSEROLE



Unstuffed Cabbage Casserole image

"I received the recipe for this hearty ground beef and cabbage casserole from a teacher at the preschool where I work," notes Judy Thorn of Mars, Pennsylvania. "It's a nutritious and economical meal for busy families."

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 9

6 cups chopped cabbage
1/2 pound lean ground beef (90% lean)
1 small onion, chopped
1 cup uncooked instant rice
1/2 teaspoon salt, optional
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup water
1/3 cup shredded cheddar cheese

Steps:

  • Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired and pepper; spoon over cabbage. , Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.

Nutrition Facts : Calories 342 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 690mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

DECONSTRUCTED STUFFED CABBAGE CASSEROLE



Deconstructed Stuffed Cabbage Casserole image

Just like stuffed cabbage but without the hassle! Goes very well with mashed potatoes!

Provided by roxychic3253

Time 1h5m

Yield 5

Number Of Ingredients 7

2 ½ pounds cabbage, cut into strips
1 pound ground beef
1 medium onion, chopped
4 ½ cups cooked white rice
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
  • Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 62.6 g, Cholesterol 55.7 mg, Fat 14.9 g, Fiber 8.5 g, Protein 23.8 g, SaturatedFat 5.8 g, Sodium 669.5 mg, Sugar 13.7 g

UNSTUFFED CABBAGE CASSEROLE



Unstuffed Cabbage Casserole image

This flavorful casserole is fast and tasty, with a sweet/sour sauce. Reminiscent of the labor intensive stuffed cabbage rolls without all the work.

Provided by brennmi

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground beef or 1 lb ground turkey
1 cup chopped onion (1 med.)
8 cups cabbage, cut into 1-inch strips (approximately 1/2 of a 3 lb. cabbage)
1/2 cup water
1 (28 ounce) can crushed tomatoes
1/2 cup brown sugar or 1/2 cup honey
6 tablespoons lemon juice or 6 tablespoons cider vinegar
2 bay leaves
1 1/2 teaspoons salt
ground pepper
1 cup raisins (optional)

Steps:

  • In a large skillet, brown the ground beef and drain off any grease.
  • Add the chopped onion and cook for about 3 minutes to soften the onion.
  • Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
  • Add the tomatoes, sugar, lemon juice, bay leaves, salt, pepper, and raisins. Bring to a boil, reduce heat, and cover.
  • Simmer until the cabbage is to the desired tenderness-about 30 minutes.
  • Serve with white rice (optional).

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