Baked Cabbage Casserole

This dish is excellent served with rice or just by itself. It’s hearty and delicious and perfect for a dinner party.

Yield: 
8-10 Servings

Recipe Categories:

Entrees Vegan

Updated: Mon, 05/13/2019 - 9:00pm

Ingredients

  • 3 Tablespoons safflower oil
  • 1 yellow onion, diced
  • 1 small red bell pepper, deseeded and diced
  • 1 (13.7 ounce) package of veggie ground meat
  • 1 Tablespoon garlic powder
  • 2 teaspoons Italian seasoning
  • ¼ cup nutritional yeast
  • Salt and pepper to taste
  • 1 (18 ounce) package polenta
  • 1 (8 ounce) jar sundried tomatoes in olive oil, chopped
  • 1 (25 ounce) can kidney beans, drained and rinsed
  • 3 cups chopped cabbage
  • 2 (2.25 ounce) cans sliced olives
  • 1 (28 ounce) can diced tomatoes

Instructions

  1. In a large skillet, heat oil and sauté onions and red bell pepper until onions are translucent.
  2. Add veggie meat, garlic powder, Italian seasoning, nutritional yeast, salt, and pepper. Cook for 10 minutes, turn off heat and set aside.
  3. Preheat oven to 375⁰.
  4. Coat a 9x11 baking dish with oil. Slice the polenta in ¼ inch slices and line the bottom of baking dish.
  5. Next layer the polenta with sun dried tomatoes. Then, layer sundried tomatoes with kidney beans.
  6. Take veggie meat mixture and cover the kidney beans. Top with chopped cabbage, olives with liquid, and diced tomatoes. Sprinkle with salt and pepper. Cover with foil and bake for 1 hour and 25 minutes.
  7. Remove from oven, let cool, serve and enjoy!