Cabbage Roll Casserole

Cabbage Roll Casserole

Cabbage Rolls (or Holishkes in Jewish culture) are a super nostalgic food for me so I was a little hesitant to change the recipe but I am so happy with the results!

This has all of the same flavor and deliciousness of Stuffed Cabbage Rolls (which you can find the recipe for on the site) but with half the effort! This is a great take on a traditional comfort food.

Serves 6

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Ingredients

1 small head of Cabbage roughly chopped and layers separated

4-5 whole Cabbage leaves reserved from head

28 oz of Chopped Tomatoes

14 oz of Tomato Sauce

1 medium Onion Chopped

4 cloves of Garlic minced

16 oz of Plant Ground Meat ( I used Beyond Meat)

8 oz ( package) of Tempeh

2 cups of cooked Rice

1/3 cup - 1/2 cup Light Brown Sugar (season to taste. Sauce should have a light sweetness to it)

3 Tbsp of Vegan Worcestershire Sauce

2 Tbsp of Apple Cider Vinegar

1 tsp of Garlic Powder

1 tsp of Onion Powder

Salt & Pepper to taste

Directions

1.  Sauté the Onion until translucent and add in the Garlic and crumbled Tempeh

2. Once the Tempeh has started to brown add in the ground Beyond Meat and sauté breaking it apart as it cooks. Continue to cook for another 7-10 minutes

3. In a large pot bring the Tomatoes, Tomato Sauce, Garlic Powder, Onion Powder, Sugar, Vinegar Salt, Pepper and Worcestershire Sauce to a simmer until heated through

4. Add the cooked Rice to the Beyond & Tempeh mixture and mix well.

5. In a large baking dish begin to layer a bit of sauce, the chopped Cabbage and the Meat & Rice mixture. Repeat until all ingredients are used up. Top the casserole with the reserved Cabbage leaves

6. Cover the dish with foil and bake at 350 for 1 hour and 10 minutes