Stuffed Cabbage Casserole

  • Yield: 6 to 8 servings


1cup basmati rice
1large head, green cabbage, very outer leaves discarded, core removed
1 1/2cups water
1 (4-ounce) package soy ground beef (such as Soy7 Burger Bits)
1tablespoon olive oil
1medium onion, chopped
1 clove garlic, minced
2teaspoons Italian seasoning
1 (28-ounce) can diced tomatoes in juice
1/4cup apple cider vinegar
1/4cup light brown sugar
2sprigs fresh thyme
2 bay leaves
1/2teaspoon lemon pepper spice


  1. Combine rice and water in a small saucepan and bring to a boil.  Lower to a simmer and cook for 10 minutes until half cooked. The rice will continue to cook in the sauce.
  2. Bring a large pot of water to a boil for blanching the cabbage leaves.  Have a large bowl filled with ice and water next to the stove for cooling and “shocking” the cabbage leaves. This makes them soft enough to layer. When the water boils, add the whole head of cabbage and blanch for a minute until the outer leaves fall off.  Using tongs, place these leaves in the ice water to cool and repeat this process until most all the outer green leaves come off.  You will end up with about 15 to 18 leaves to layer depending on the size of the head.  Cool and chop the remaining heart of the cabbage into small pieces and reserve.
  3. Prepare Burger Bits according to package directions. Heat the oil in a large sauté pan over medium heat.  Add the onion and garlic, sautéing for 1 minute until softened. Add the hydrated Burger Bits and Italian seasoning and stir in well. Add the partially cooked rice. Cook 5 minutes or until lightly browned. Add the remaining ingredients; diced tomatoes, vinegar, sugar, thyme, bay leaves and lemon pepper. Bring to a boil and simmer for 15 minutes to form a thick sauce.
  4. Preheat the oven to 375F.
  5. In a large 2-1/2 quart baking dish, layer the blanched cabbage and soy mixture repeating the layers until all the ingredients are used. End with the soy mixture on the surface.  Bake for 15 to 20 minutes until heated through.

Recipe by Chef Steve Petusevsky, courtesy of The Soyfoods Council