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, unenriched

  ½ cup or 93g

• Onions

  Raw

  1 medium or 110g

• 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. Put stone-ground yellow cornmeal in cold water for 3-4 hours and drain well before using. 
2. Preheat oven to 400F (200C). Puree tomatoes in a food processor or blender and set aside. Dice mushrooms, onions, and dill.
3. In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes, until soft. Add mushrooms and cook until any water has evaporated. Stir in paprika, rice and stone-ground cornmeal, fresh dill, salt and pepper. Remove from heat. Split the mushroom mixture in 2. 
4. Cut the cabbage into quarters, remove the white hard core and cut each quarter using a mandolin or a sharp knife. Sprinkle with salt and split in 3. 
5. Assemble the layers in a 10 inch ceramic baking dish. One layer of cabbage, one of mushroom mixture, cabbage, mushroom mixture and finish with cabbage layer. Mix the tomatoes with water an pour all over the surface of the casserole.
6. Cover with aluminum foil or a lid and bake for about 1 hour. For the last 5 minutes remove the lid and use the broiler function. Enjoy!

Similar Foods

• Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes
• Vegan Wonton Soup
• Tofu Scramble Casserole
• Vegan Broccoli Mushroom Casserole
• Creamy Creole Eggplant Casserole
• Low Carb Beef Zoodle Soup