Vegetarian Stuffed Cabbage Casserole
Top of the mornin’ to ya, lads and lassies! Are ye ready for some Irish love this week?
Thursday is St. Patrick’s Day, in case you haven’t already been reminded by every single retail store you’ve visited in the past couple of weeks. Honestly, I’ve been so distracted with recent travel that I completely forgot to make any festive recipes. I spent the weekend at the Natural Products Expo West with my girl Julia where we had a blast learning about new health food products and connecting with many of the brands that we already use and love. While we were there we also got to meet up with the lovely Nicole, Stephie, and Arman to chat about all things food and blogging. It was overwhelming and exhausting, but in the best way possible.
In the midst of all of that, I remembered this vegetarian stuffed cabbage casserole that I created for Oh My Veggies last month and thought it might be able to fit into the whole Irish theme? Probably not, but regardless I still had to share it with you guys. It’s one of the best casseroles I’ve made in a long time.
Not only is it loaded with antioxidant-packed vegetables but it freezes really well making it a great option to prepare ahead of time. The sauce is actually based off these Spaghetti Squash Bowls with Lentil Mushroom Marinara, so if you like those then you’re definitely going to enjoy this casserole.
Instead of spaghetti squash we’re boiling sliced green cabbage until it’s just tender, then layering it with the lentil marinara and finishing it off with a touch of cheese.
It’s naturally gluten-free and grain-free plus it can easily be made vegan by using dairy-free cheese.
I wouldn’t tackle this recipe on a weeknight because it does take a little bit of time to prepare but it’s great to make on a Sunday to have leftovers for lunch, or to freeze for later in the week. I like to serve it with a small side salad and crusty bread for a super satisfying meal, but you can serve it by itself if you want to keep things simple.
You can check out the recipe on Oh My Veggies by clicking HERE. Enjoy, friends!