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.

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.