Layered Mushroom Cabbage Casserole

Ingredients

• Cabbage

  Raw

  1 head, medium or 908g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mushrooms

  White, raw

  6 medium or 108g

• Cornmeal

  Whole-grain, yellow

  ¾ cup or 92g

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Onions

  Raw

  1 large or 150g

• Paprika

  Spices

  2 tsp or 4g

• Dill

  Fresh

  1 sprig or 0.2g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Water

  Plain, clean water

  2 cup or 473g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Soak the stone-ground yellow cornmeal in cold water for 3-4 hours, then drain well.
2. Preheat the oven to 400°F. Puree the tomatoes in a blender and set aside. Dice the mushrooms, onions, and dill.
3. Heat oil in a frying pan over medium-high heat. Cook the onion for about 5 minutes until soft. Add mushrooms and cook until any water has evaporated. Stir in paprika, rice, cornmeal, dill, salt, and pepper. Remove from heat and divide the mixture in half.
4. Cut the cabbage into quarters, remove the core, and slice thinly. Sprinkle with salt and divide into three portions.
5. Layer the casserole in a 10-inch baking dish: start with a layer of cabbage, followed by half the mushroom mixture, another layer of cabbage, the remaining mushroom mixture, and finish with a final layer of cabbage. Mix the pureed tomatoes with water and pour over the casserole.
6. Cover with foil or a lid and bake for about 1 hour. Remove the cover for the last 5 minutes and use the broiler function. Serve and enjoy.

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