Yum, tearty, Hearty Cabbage Casserole!

When you're invited to someone else's home for dinner, tearty, do you ever have trouble getting well fed?

 

Well here's great news. My friend Trevor Justice, owner of The Vegetarian Health Institute, just posted a blog on "How to get your needs met, without burdening the host with special requests." Check it out here:

 

http://abbeysvegetarianrecipes.com/blog/thriving-on-a-vegetarian-diet/how-to-overcome-social-challenges-part-1

 

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Hearty Cabbage Casserole

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This delicious recipe is from Vegan Vittles: Second Helpings, © 2007 Jo Stepaniak, reprinted by permission. Her website is http://www.vegsource.com/jo

 

Makes 4 to 6 servings

1 tablespoon extra-virgin olive oil
1 cup chopped onions
1 pound (16 ounces) of crumbled veggie burgers
1 cup cooked rice (any kind)
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme, crushed
6 cups coarsely shredded cabbage (about 1 small head)
2 cups vegan tomato soup

Preheat the oven to 350 degrees F. Oil a medium casserole dish, or mist it with nonstick cooking spray.

Pour the olive oil into a large skillet over medium-high heat. Add the onions and cook and stir until tender. Stir in the vegan burger crumbles, cooked rice, salt, garlic powder, oregano, pepper, and thyme. Mix well.

Spread half of the cabbage over the bottom of the prepared casserole dish. Cover it with the burger crumble mixture, and sprinkle with the remaining cabbage. Pour the tomato soup evenly over the top. Cover tightly and bake for 1 hour, or until the cabbage is tender.

 

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