Cabbage Casserole

For a different version of this recipe, try Le Casserole de Cabbage.

canola oil
1 large onion, diced
1 340g pkg Yves Veggie Cuisine “Veggie Ground Round”
1/2 tsp salt
1 tsp black pepper
1/4 cup uncooked white rice (basmati or jasmine is best)
1 14oz can diced tomatoes + 1/2 can water
1/2 head cabbage, shredded
1 cup vegetable cocktail

1. Heat the oil in a large saucepan or stock pot. Add the onions, Veggie Ground Round, salt, pepper, and rice; mix well. Cook for 5-10 minutes over low medium-low heat, stirring occasionally.
2. Add the diced tomatoes and 1/2 can of water. Simmer for 5-10 minutes.
3. While the sauce is simmering, shred the cabbage and place it in a large greased casserole dish. Pour the sauce over the raw cabbage; do not stir.
4. Pour the vegetable cocktail evenly over the casserole. Do not stir.
5. Bake uncovered for 1-1/2 hours at 325°F.

Tagged as: basmati, cabbage, canola oil, rice, tomatoes, vegetable cocktail, Yves