Cabbage Casserole (Lacto)
Submitted by choppsie
Lacto-vegetarian cabbage casserole layered with seasoned TVP and baked in a tangy tomato sauce. A high-protein, meat-free comfort dish that feeds a crowd.
YIELD
6 servingsPREP
20 minCOOK
90 minREADY
110 minThink of this as vegetarian cabbage rolls, minus all the tedious rolling. Layers of chopped cabbage sandwich a savory filling of textured vegetable protein seasoned with garlic, marjoram, and black pepper, all baked under a blanket of tomato soup and tomato juice.
The TVP soaks up that tomatoey sauce as it bakes low and slow, turning tender and meaty while the cabbage softens into something sweet and silky.
This is the kind of set-it-and-forget-it casserole that’s been feeding vegetarian families since the ‘70s, and it holds up just as well today. Budget-friendly, high in protein, and it reheats like a dream the next day.
Chef Tips
- Make sure the TVP is fully reconstituted in boiling water before mixing with the other filling ingredients
- Cover tightly with foil so the cabbage steams and softens properly during the long bake
- Let the casserole rest for 10 minutes after baking so the layers set and slice cleanly
Ingredients
Directions
Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes.
Reconstitute the tvp in the boiling water.
Add the onion, spices, and egg whites.
Mix the tomato juice, soup, and water, and set aside.
Spread ½ the cabbage in the bottom of a 9×13 baking dish .
Spread tvp mixture on top.
Cover with the remaining cabbage.
Pour the tomato mixture on top.
Cover with foil.
Bake at 350℉ (180℃) F for 1½ hours.
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