Cabbage and Rice Casserole
By Emily Buys of Clever Housewife
I love celebrating all of the holidays because I'm all for any excuse to party and eat good food with the people I love. With St. Patrick's Day around the corner, it's time to start planning in green. This is one of those rare holidays that has a specific meal dedicated to the day: corned beef and cabbage. What are the non-meat eaters to do? Skip the meat and go completely vegan with this Cabbage and Rice Casserole for St. Patrick's Day!
Cabbage is packed with nutrients and can be purchased fresh pretty much year round. I absolutely love cabbage and often forget how much goodness it contains because it seems like a fairly simple vegetable. Don't be fooled by its close appearance to iceberg lettuce because cabbage is a great source of vitamin C and can help with digestion and inflammation. Those are just a few benefits, but let's not forget what a fabulous addition cabbage makes to casseroles.
This Cabbage and Rice Casserole is so easy to put together and if you have a busy day coming up, make it the night before. Just refrigerate or freeze the assembled casserole and bake when you're ready to eat.
Looking to save on calories or need a gluten-free option? You can easily turn this casserole into a gluten-free meal if you omit the bread crumbs. Still delicious; just without a bit of crunch. You could add carrots for that little bit of color and crunch if you're missing it.
Don't miss out on St. Patrick's Day because there's something for everyone with this Cabbage and Rice Casserole! Be sure to wear your green!
Cabbage and Rice Casserole
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Serves: 6
Ingredients
1/2 large Savoy Cabbage, chopped roughly.
1 cup uncooked white rice
3 cups vegetable broth
1/2 cup vegan butter, divided
1/2 onion, chopped
Breadcrumbs (about 3 slices of bread, torn)
1 1/2 cups vegan cheese, shredded (I use half mozzarella and half cheddar)
1-2 Tbs nutritional yeast, optional
Instructions
Steam cabbage for 10 minutes and set aside.
Saute onion in ¼ cup of the vegan butter until tender. Stir in the uncooked rice.
Add the steamed cabbage and the vegetable broth. Cover and let simmer on low for 20 min.
Melt remaining ¼ cup vegan butter and pour over finely torn bread crumbs. Stir together to make buttered breadcrumbs.
In a casserole dish, layer ½ the cabbage and rice mixture and top with half of the grated cheese. Repeat layers and top with the buttered bread crumbs and nutritional yeast, if desired. Bake for 15-20 min at 350° F.
Serve immediately and refrigerate leftovers in an airtight container.
