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
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
- In a large skillet, heat oil and sauté onions and red bell pepper until onions are translucent.
- Add veggie meat, garlic powder, Italian seasoning, nutritional yeast, salt, and pepper. Cook for 10 minutes, turn off heat and set aside.
- Preheat oven to 375⁰.
- Coat a 9x11 baking dish with oil. Slice the polenta in ¼ inch slices and line the bottom of baking dish.
- Next layer the polenta with sun dried tomatoes. Then, layer sundried tomatoes with kidney beans.
- 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.
- Remove from oven, let cool, serve and enjoy!