Yes – St. Patty’s Day is coming fast and I have to get a cabbage recipe in. Most people just boil it – and I do too, I don’t judge – but I absolutely love roasted cabbage! Just like any veg, the longer it gets in the oven the better it gets. And since cabbage and green Day go hand-in-hand I needed to do a new recipe. A recipe with yum veg and a nice sauce … you know … a casserole. Hope you get to enjoy this vegan and gluten-free Deconstructed Roasted Cabbage Casserole.
Yep – roasted cabbage and a casserole. This is a deconstructed casserole meaning no baking, everything done separate and then just mixed together and served. Mainly because I didn’t want to add my favorite type of casserole add-in which are potato chips. I love plain ole potato chips in a saucy casserole. And since roasted cabbage is so amazingly good, as well as the perfect snack, I knew it was going to end up in some type of casserole. Cabbage is so filling that you can’t sit and eat the whole head, but it’s so good and sweet when roasted that you want to. Last weekend I roasted the cabbage with some mushrooms and a little seasoning and it was so good everyone was eating it, and I new that was how I was going to make a cabbage St. Patty’s dish. I also really wanted to try the chz-bean sauce again and I figured why not make a casserole with some wild rice? The perfect cold weather dish in the casserole and something a little different with the cabbage.
This dish is super easy to put together. While heating the oven dump the mushrooms, sliced shallots, and sliced cabbage onto a baking sheet – be sure to cut the cabbage into small pieces. Flavor with a little seasoning and olive oil and roast at 375 degrees for 35 minutes. Next get your rice cooking, mine was for 50 minutes – but minute rice works too. Then when everything is almost done dump your sauce ingredients into a blender and let ‘er rip. And I think I found the secret to “chz” sauce – the blender. But I don’t really like the “chz” part, so it’s just sauce. And then just dump everything into a bowl and mix. Casserole done. And it’s oh-so-saucy which is my favorite type of casserole. Enjoy!
Roasted Cabbage Casserole,
1 Head Cabbage, chopped into pieces
2 Cntrs Sliced Baby Bella Mushrooms
5 Shallots, slices thin
2 Tbsp Olive Oil
2 Tsp Trader Joe’s 21 Seasoning Blend
1 C Wild Rice
3 C Water
2 Cans Cannelini Beans, liquid of both cans
2 Tbsp Dijon Mustard
2 Tsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Thyme
2 Tbsp Parsley
1 Tsp Oregano
1 Tsp Black Pepper
1/2 C Nutritional Yeast
1 1/2 C Water
1. Set oven to 375 degrees and line one baking sheet with foil.
2. Dump mushrooms on the pan, slice the shallots into small pieces and place on top of the mushrooms.
3. Slice cabbage into small, one inch, pieces and dump over the mushrooms and shallots.
4. Drizzle olive oil and sprinkle the seasoning over the veggies and mix with your hands.
5. Roast for 35 minutes.
6. Put rice and water in a pot and bring to a boil. Lower heat and cook until water is gone – follow package instructions.
7. Once everything is almost done, dump all sauce ingredients into your blender. Blend until smooth.
8. Dump veggies and rice into a large bowl and pour sauce over everything and mix.
9. Portion out and enjoy!
2 thoughts on “Vegan and Gluten-Free Deconstructed Roasted Cabbage Casserole”
I love roasted cabbage too! I only tried it recently for the first time but I’m definitely a convert. I haven’t tried it in a casserole yet but it sounds tasty.
Such a fun unique idea!! I love it! Nice and hearty!