Tomato Cheesy Cabbage and Mushroom Casserole
Indulge in the comforting flavors of this Tomato Cheesy Cabbage and Mushroom Casserole, a hearty dish that's brimming with wholesome ingredients. Tender blanched cabbage is layered with a rich tomato and mushroom sauce infused with garlic, onion, and Italian seasoning, then topped with ooey-gooey mozzarella and nutty Parmesan cheese. This casserole strikes the perfect balance of fresh and cheesy, delivering a satisfying meatless option that's perfect for family dinners or meal prep. With a golden, bubbly finish and the option to garnish with fresh parsley for a pop of color, this easy-to-make recipe is bound to become a crowd-pleasing favorite. Perfectly suited for lovers of savory casseroles, it's also a brilliant way to add more vegetables to your meals!
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Recipe Information
Ingredients
- 1 head (medium, about 2 lbs) Green cabbage
- 2 cups (sliced) White or cremini mushrooms
- 2 tablespoons Olive oil
- 3 cloves (minced) Garlic cloves
- 1 medium (diced) Onion
- 2 cups Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried Italian seasoning
- 1.5 teaspoons (divided) Salt
- 0.5 teaspoons Black pepper
- 2 cups (shredded) Mozzarella cheese
- 0.5 cups (grated) Parmesan cheese
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or a little olive oil.
Remove the core of the cabbage, cut the leaves into roughly 1-inch wide strips, and blanch them in boiling salted water for 5 minutes until slightly tender. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently.
Add the sliced mushrooms to the skillet, season with 0.5 teaspoons of salt, and sauté for 5-7 minutes until the mushrooms are soft and have released their liquid.
Stir in the crushed tomatoes, tomato paste, dried Italian seasoning, 1 teaspoon of salt, and black pepper. Simmer the sauce for about 5 minutes to combine the flavors. Remove from heat.
Layer half of the blanched cabbage strips evenly in the prepared casserole dish. Spoon half of the tomato-mushroom mixture over the cabbage and spread it evenly. Sprinkle 1 cup of shredded mozzarella on top.
Repeat the layering with the remaining cabbage, tomato-mushroom mixture, and mozzarella cheese. Finish by sprinkling the grated Parmesan cheese over the top layer.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Let the casserole sit for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.9 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 361 mg | 28% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
