Vegetarian Stuffed Cabbage Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian casserole built on lentils and brown rice, loaded with mushrooms, carrots, and cabbage in a tomato sauce. Protein-rich and comforting, it's a filling main that satisfies without meat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 cups thinly sliced green cabbage (approximately 2 small cabbages)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 large carrots (diced)
- 3 garlic cloves (minced)
- 8 ounces cremini mushrooms (sliced)
- 1/2 teaspoon salt
- 1/4 teaspoon Black Pepper
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce ounce can tomato sauce
- 6 ounces tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 cups cooked brown lentils*
- 1 cup cooked brown rice**
- 1 1/2 cups shredded Italian blend cheese (or a combination of mozzarella and parmesan)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 30m
- Sodium
- 1009mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1099mg
- Calcium
- 393mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1009MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.