Cabbage Roll Casserole

This Cabbage Roll Casserole is the ultimate comfort food and is so easy to make with simple ingredients. Amazing flavors and you would never taste it is vegan. A keeper that the whole family, even pickiest eaters, will enjoy.

Cabbage recipes like this Colcannon or Gado Gado changed my mind about cabbage, which I have never been a true fan of before.

But once I’ve tried it my mind changed so much. I really got into that texture and crunch, and find it always adds freshness, yum.

If you follow me along and know me a bit you know casseroles are always the meal to go like with my Tater Tot Casserole, the Taco Casserole, or my Zucchini Casserole. 

Personally I think everything is better when it is layered in a casserole.

So you know you have come up to the right place, if you are looking for more casserole recipes.

Why you should try this Cabbage Roll Casserole

First of all, it is really easy to make and seriously so good.

The Cabbage Roll Casserole has the perfect texture with walnuts and mushrooms.

So simple with your favorite tomato sauce or marinara and leftover rice.

The flavors are spot on with thyme, smoked paprika and chili flakes.

Visually so easy to make with step by step pictures so you can count on getting an amazing result, always.

What you need for this Cabbage Roll Casserole recipe:

• Cabbage
• Cooked rice
• Olive oil
• Tomato sauce
• Tomato paste
• Onion
• Garlic

 

• Vegan ground beef
• Walnuts
• Mushrooms
• Smoked paprika
• Chili flakes
• Thyme
• Vegan mozzarella

How to make Cabbage Roll Casserole

Preheat oven to 410°F and set a 8×11 inch casserole dish aside.

Heat 2 Tbsp of olive oil in a large pan. Add cabbage and season with salt and pepper. Cook for around 7 minutes until the cabbage is soft and lightly browned. Then set aside.

In a food processor combine mushrooms and walnuts and pulse to a meaty texture. Combine in a bowl with vegan ground beef, set aside.

Heat rest of olive oil in another pan and add onions, garlic, smoked paprika, thyme, chili flakes, and the beef mixture from the bowl. Fry for about 5 minutes, then add the tomato sauce and paste, and finally the precooked rice. Let cook on low medium heat for about 4 minutes more.

Finally assemble the Cabbage Roll Casserole: at the bottom of your casserole dish start with a layer of cabbage, followed by a layer of beef mixture from the pan and sprinkle some vegan mozzarella over it.

Repeat steps until everything is used, top with a good amount of vegan mozzarella. Bake for around 10 minutes.

After baking let cool down for around 5 minutes before enjoying.

Storing and freezing

Leftovers will taste good and can be stored in the fridge for around 5 days.

For freezing, always let the Cabbage Roll Casserole cool down completely, then use heavy duty freezer bags or an airtight container.

For reheating, keep in mind to thaw completely. It is great for meal prep as well as you can easily warm up in the oven or microwave.

Variations:

Skip tomato sauce or marinara for diced tomatoes.

Use other herbs like basil, parsley, or rosemary instead of thyme.

If you try this Cabbage Roll Casserole, tag me on Instagram or Facebook and show off your remakes.

Cheers, Florian.