Unstuffed Cabbage Casserole


A recipe for unstuffed cabbage casserole came up in my Pinterest newsfeed the other day and it made me remember how much I used to love stuffed cabbage. The only difference is now I don’t eat meat and I try to eat minimal grains. I used lentils instead of ground beef and cauliflower ‘rice’ in place of white rice. Problem solved- now it’s meat free and grain free! It was so delicious and filling and tasted even better the next day for lunch.

Unstuffed Cabbage Casserole
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  1. 1 medium head cabbage, diced
  2. 2 Tablespoons Extra Virgin Olive Oil
  3. 1 14.5-ounce can diced tomato
  4. 1 large onion, diced
  5. 4 cloves garlic, minced
  6. 1 8-ounce can tomato paste
  7. 1 cup cauliflower rice, raw
  8. 1/4 teaspoon dried parsley
  9. black pepper
  10. 1 cup lentils, uncooked
  11. 3 cups water
  1. Preheat oven to 350°.
  2. Combine lentils with water in a sauce pan. Bring to boil then reduce heat and simmer until tender, about 20 minutes.
  3. In a large sauce pan heat olive oil over medium heat. Sauté cabbage, onions, and garlic until softened. Season with salt and pepper. Stir in tomato paste then add diced tomatoes and dried parsley. Add in cooked lentils and let simmer 3-5 minutes.
  4. Spray a baking dish with olive oil.
  5. Stir cauliflower rice into the cabbage/lentil mixture. Transfer to the baking dish.
  6. Bake 45 minutes.
  7. Enjoy!

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