Le Casserole de Cabbage

We make cabbage casserole a lot, and I’m always trying to perfect it. Tonight’s version turned out better than ever. I gave this version it a French name because I used a cheap dry red wine called French Cross (it comes in a box!).

olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried oregano
1 340g pkg Yves Cuisine Veggie Ground Round
¼ cup dry red wine
28oz can tomatoes
½ cup water
½ cup uncooked white rice (such a basmati or jasmine)
½ head cabbage, chopped

1. Heat olive oil in a pot over medium-low heat. Add onions and cook until translucent.
2. Add garlic, salt, pepper, paprika, and oregano. Cook for 2 minutes, stirring.
3. Add veggie ground round and mix well. Cook for 3-5 minutes.
4. Add red wine, tomatoes, water and rice. Stir and let simmer for 5-10 minutes.
5. Add chopped cabbage to a greased baking dish. Pour hot tomato/”meat” sauce on top. DO NOT STIR. Cover with a sheet of aluminium foil and bake for 90 minutes at 325°F.
6. After 90 minutes, remove foil and bake for another 10 minutes uncovered. Serve with bread and butter.

Tagged as: cabbage, garlic, olive oil, onion, oregano, paprika, red wine, rice, tomatoes, Yves