RecipeNowRecipeNow
Dive into a comforting dish of cabbage roll casserole! Layers of cabbage, rice, and a hearty tomato sauce make for a delightful vegetarian take on traditional stuffed cabbage rolls, perfect for family dinners and leftovers!
Preheat oven to 375°F (190°C).
In a large pot, bring salted water to a boil. Blanch the cabbage leaves for 2-3 minutes until softened, then drain and set aside.
In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent, about 5 minutes.
Add the brown rice, canned diced tomatoes with their juices, vegetable broth, dried oregano, salt, and pepper to the skillet. Bring to a simmer, then reduce heat and cover for about 30 minutes, or until rice is tender.
In a 9x13 inch baking dish, layer the bottom with some of the tomato sauce. Layer half of the blanched cabbage leaves over the sauce. Spread half of the rice mixture over the cabbage, then add another layer of the remaining cabbage leaves, followed by the rest of the rice mixture. Top with any remaining cabbage leaves and pour the rest of the tomato sauce over everything.
If desired, sprinkle shredded cheese on top before covering with foil.
Bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Let it cool for a few minutes before serving. Enjoy!
