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.

This dish is excellent plain or served over rice. We’ve also served this as a main course for Thanksgiving; we served it in a hollowed-out squash shell.

canola oil
1 red onion, chopped
2 large cloves garlic, minced
1-1/2 in fresh ginger root, peeled and minced
2-3 hot chili peppers, seeded and finely chopped
14oz can diced tomatoes
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp ground turmeric
1 medium butternut squash, peeled and cubed
2 cups water
19oz can chick peas, drained and well-rinsed

1. Heat the oil over medium-high heat in a large saucepan or stock pot.
2. Add the onion, garlic, ginger, and chili pepper. Cook, stirring, until onions are translucent (about 3 minutes).
3. Add the tomatoes and cook, stirring, for 3-4 more minutes.
4. Add the squash, water, and chick peas. Bring to a simmer, then lower the heat to medium-low and cook, stirring occasionally, until the squash is tender (about 20-25 minutes). Mash the squash against the side of the pot using the back of a wooden spoon.
5. Remove from heat and let stand for 5 minutes before serving.