Vegetarian Cabbage Plus Casserole
Bursting with wholesome ingredients and layered with rich flavors, the Vegetarian Cabbage Plus Casserole is a hearty and nutritious dinner option perfect for vegetarians and comfort food lovers alike. This satisfying casserole combines tender steamed cabbage, protein-packed quinoa, and a medley of sautéed vegetables infused with Italian seasoning, all nestled under a gooey, golden layer of mozzarella and Parmesan cheese. With the vibrant flavors of diced tomatoes, garlic, and fresh parsley, this dish is a nutritional powerhouse that's as delicious as it is easy to prepare. Ready in just over an hour, it’s ideal for weeknight meals or a cozy dinner gathering. Serve it on its own or with a crisp green salad for a complete, restaurant-quality vegetarian meal.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, grated carrot
- 1 medium, diced bell pepper
- 3 minced garlic cloves
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked quinoa
- 1.5 cups shredded mozzarella cheese
- 0.5 cups shredded Parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Remove the outer leaves of the cabbage, core it, and chop it into bite-sized pieces. Steam or boil the cabbage for 5-7 minutes until slightly tender, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft.
Add the grated carrots, diced bell pepper, and minced garlic to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the canned diced tomatoes (with their juice), tomato paste, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes to blend the flavors.
In a large mixing bowl, combine the cooked quinoa, the vegetable-tomato mixture, and the cooked cabbage. Mix well to evenly distribute the ingredients.
Transfer half of the mixture to the prepared casserole dish and spread it out evenly. Sprinkle 3/4 cup of shredded mozzarella cheese over the layer.
Add the remaining cabbage mixture on top and spread it evenly. Sprinkle the remaining mozzarella cheese and the Parmesan cheese over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and slightly golden.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Serve warm and enjoy as a standalone dish or pair with a crisp side salad.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.7 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 681 mg | 14% | |
*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.
