Cabbage Casserole
 
 
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Ingredients
  • 3 Tbsp olive oil, divided
  • 3 cups cabbage, shredded and pickled
  • 1 cup soy chunks
  • 1 cup hot veggie broth
  • 1 cup cooked buckwheat
  • 2 onions, chopped, divided
  • 1 garlic clove, crushed
  • ½ tsp cumin
  • ½ Tbsp liquid smoke
  • 1 Tbsp nutritional yeast
  • 3 Tbsp chopped dill, divided
  • 2 cups canned tomatoes, crushed, divided
  • 1 ½ cup cooked rice
  • salt and pepper to taste
Instructions
  1. In a medium bowl, add the soy chunks and the hot veggie broth. Combine and set aside to soak.
  2. Heat a skillet over medium heat with 1 Tbsp olive oil. Add half of the chopped onion and cook until translucent. Add the cabbage and cook, stirring occasionally until golden, for about 15 minutes. Set aside.
  3. Preheat the oven to 200C.
  4. Heat another skillet on medium heat. Add 1 Tbsp olive oil. Add cumin, the remaining of the chopped onion, and crushed garlic. Cook until translucent for about 3 minutes.
  5. Discard the excess liquid from the soy chunks and add the soy to the skillet. Add buckwheat and stir to combine.
  6. Cook for about 5 more minutes. Add the liquid smoke, 1 cup crushed tomatoes, 2 Tbsp chopped dill, salt, and pepper to taste. Continue to cook until all the liquid is absorbed and the flavors are combined.
  7. Add the nutritional yeast, give it a stir, cover and set aside.
  8. Grease a baking dish with the last Tbsp of olive oil.
  9. Add a layer of cooked cabbage to the bottom of the dish (use ½ of cooked cabbage).
  10. Layer on top with the cooked soy mix.
  11. Next, layer the cooked rice and add the remaining cooked cabbage as the next layer.
  12. Top with 1 cup of crushed tomatoes and chopped dill. Cook for about 30 minutes.
  13. Enjoy!
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/cabbage-casserole/