Cabbage rolls don’t need to be tedious and time-consuming! In this video, we’ll show you how to make a delicious and healthy Deconstructed Cabbage Roll Casserole, so you can skip the hassle of rolling individual cabbage leaves. This simplified recipe combines all the classic flavors of a cabbage roll in an easy, layered casserole. Packed with hearty veggies and tasty spices, this satisfying dish will have you coming back for seconds!

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Cabbage Roll Casserole:
1 cup dry Soy Curls

2 cups cooked brown rice
1 tablespoon nutritional yeast
1 handful fresh parsley, chopped

1 yellow onion, diced
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper or black pepper

1 large cabbage, chopped

1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 handful fresh chives, chopped

Cashew Cream (optional):
1/2 cup raw cashews
1/2 cup water

Preheat the oven to 400°F.

Add the Soy Curls to a bowl with plenty of hot water, and set aside to rehydrate for about 10 minutes. Strain out the water and add them to a nut milk bag. Squeeze the bag over the sink to press out the excess water. Add the rehydrated Soy Curls to a food processor and pulse a few times to make a ground consistency.

Combine the ground Soy Curls, rice, nutritional yeast, and parsley in a large mixing bowl. Mix well and set aside.

Add the onion, garlic, and pepper to a large saucepan. Sauté over medium-high heat for a few minutes, adding a little water or veggie broth as needed to keep from sticking. Then add the cabbage and continue to cook for 10 minutes, stirring often. Add the tomatoes, tomato sauce, and chives. Stir well and cook for a few more minutes to heat through, then remove from heat.

To make the Cashew Cream, add the water and cashews to a high-speed blender and blend until smooth.

Finally, assemble the casserole in a 10-12″ glass casserole dish. Begin with a base layer of 1/2 of the Soy Curl mixture and top with 1/2 of the cabbage mixture. Evenly drizzle on all of the cashew cream. Then, add the remaining Soy Curl mixture and top with the remaining cabbage mixture.

Bake uncovered for 20 minutes. Serve and enjoy!

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30 Comments

  1. Huzzah! I love deconstructed casseroles and I love cabbage rolls and I love you two. This recipe might just nudge out my solid favourite Unhamburger Helper. Thank you. ❤

  2. I grew up eating stuffed cabbage, pierogi, and halushki. My great-grandparents came from Slovakia and Prussia, so my mom made a lot of eastern european dishes. I love that there's a wfpb version!

  3. I can’t wait to make this! I’ve been on a kick of recreating and vegan-izing childhood favorites.
    (Ive finally my perfected my lentil Shepards pie). Thank you!

    Also- The Croation roots explain the dry humor. 😂 I’m a fan.

  4. I have a cabbage in my fridge just waiting for this dish. Thank you for sharing this delicious looking creation. 😋😮

  5. Fantastic presentation! I love the idea of making a bigger batch and freezing extra trays of it. Great for when friends drop in and you want to enjoy their visit instead of being too busy in the kitchen.

  6. I've got my cabbage, going to run out for some soy curls! Really appreciate the traditional flavors without standing in the kitchen allll day like Oma!

  7. Does anybody living in the UK know where you can get the soy curls? Or what's the best substitute?

  8. I tried to make a cabbage roll casserole a couple of months ago, with brown rice & lentils. It was 🤮.

    So thanks! I'll try this!

  9. Fantastic! Loved the eye blink! 🤣 Did you ever deconstruct chili rellenos? Soup? Casserole? If not, that’s a request. ☺️

  10. This looks delicious. Will be trying this soon!! I absolutely LOVED stuffed cabbage growing up. So excited to try this! Thanks for sharing 🤗🤗🤗

  11. This looks so good and so much easier than rolling. My grandparents were both from Croatia (Yugoslavia in those days) so mom was full blood Croatian and spoke the language.

  12. Tomato sauce also has sugar added often times. I make something similar but use lentils instead of soy curls.

  13. What a GREAT WFPB cabbage roll recipe, thank you. You make cooking and eating so enjoyable and … The Eye Blink that was really funny! thank you

  14. Yum! I grew up eating cabbage rolls too! I watched this while getting ready for work. Now I don't want to go to work. I want to stay home and make Cabbage Roll Casserole!

  15. Ooo we make deconstructed cabbage rolls all the time.. we use fresh dill and a little lemon
    But the cashew cream baked .. this is a glow up

  16. Honestly this was a lot of work too but sooooo worth the effort. Great recipe – thank you!!

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