Vegetarian Cabbage Casserole

We only call this dish vegetarian because there is a substantial amount of Mozza cheese we add on top before baking. To make this dish vegan, just omit the cheese. I actually prefer it without the cheese but they only way I could get Mark to enjoy a meatless dinner was by including cheese. When I told him of my idea to make un-stuffed cabbage rolls with veggie ground I could have sworn he was going to have a heart attack. ''How dare I take one of his favorite dishes and do all of those CRAZY things to it” haha. Turns out he enjoyed it a lot and we think you will too.

Ingredients

• 2 Packages of Yves Veggie Ground (Original or Italian)

• 1 Head of Cabbage, shredded

• 1.5 Cup Cooked White Rice

• 1 Cup Mozza Cheese (optional - omit to make Vegan)

• 1 Large Can Crushed Tomatoes

• 1/2 White Onion, chopped

• 2 tbsp. Margarine

• 6 Cloves Garlic, minced

• Salt & Pepper to taste

Directions

• Pre-heat oven to 350F degrees. In a large pan on medium heat, melt margarine and add in white onions. Cook until almost translucent then add in the cabbage. Season with salt & pepper.

• Cook down until cabbage reduces in size and is almost fully cooked. Add in the ground meat, tomatoes and garlic and cook approximately 10 minutes.

• Add in the cooked rice and mix well. Allow to cook 1-2 minutes after fully mixed. Add additional seasoning if desired.

• Spray a glass pan with cooking spray then scoop the mixture into the pan and spread evenly. Top with mozza cheese and bake until cheese is fully melted and bubbling. For an extra golden brown look, broil for 2-3 minutes.

• It will last a couple days in the fridge after cooking and to be honest, it tastes just as good or better 2 days later.