My mom has been raving about this Cabbage Casserole for a while now. She went on and on about how savoury and wonderful it is, and how every time she makes it, the boys (my younger brother and my step-father) go back for seconds and even thirds.
And then she adds the caveat: “…but it has ground beef in it.” And she gives me that sad look, like I’ve not only betrayed her as my cooking mentor, but have also forgone the luxury of ever indulging in new recipes again. I’ve asked for the recipe a number of times, knowing that ground beef is perhaps the most substitutable ingredient in the omnivore repertoire. She stalled and stalled, not wanting to give up the recipe, until now.
What a wonderful recipe it is. It’s true what she said, the dish is juicy and filling, a real comfort food in this cold winter season. And as I was making it, I was overcome with all of the different variations that could undoubtedly come from its simple prep and list of ingredients. You could easily substitute quinoa or barley for the rice. You could easily have lentils of crumbled tofu in lieu of the beans. You could make it all veggie. You could make it creamier by adding soymilk with the tomatoe juice. Lots and lots of options. And SO easy to make. And SO tasty.
Angelo as he was eating it: “Wow, your culinary skills are really improving!”
So, Thanks Nic! This recipe is delicious. Score another point for Mom, cooking mentor extraordinaire!
Cabbage Roll Casserole – Veg Style
1 can (19ox) black beans – drained and rinsed
2 tbsp tamari
2 tsp Nutritional Yeast (or to taste)
1 spray olive oil
1 onion – chopped
2 tsp salt and pepper
6 tbsp brown rice – uncooked
1 large can diced tomatoes
1 bag shredded cabbage
1. Preheat oven at 325F.
2. Spread Cabbage in lightly sprayed baking dish
3. Spray saucepan with oil. Add black beans, tamari, nutritional yeast, and cook 4-5 minutes. Add onion, salt and pepper, rice, and tomatoes, mix well, and saute 3 minutes.
4. Pour mixture over cabbage (do not stir). Bake covered at 325F for 1 1/2 hours.