OAMC Vegetarian Cabbage Roll Casserole

In my quest for frugal recipes while I was pregnant, I did a lot of searching for OAMC recipes (once a month cooking)  and recently I flipped back through my other blog and discovered this recipe in a post, which I will now copy over to this site for good measure.  By the way, I still have not had the chance to make this one, but it still excites me so it is good to have in the collection.

I found a recipe for a cabbage roll casserole, and that one truly makes me excited, because my aunt used to make cabbage rolls when I was young and I loved them, but I haven't had anything close to that experience in years due to the fact that you just don't see vegetarian cabbage rolls, its just not done. I hope this one works out well :)

A lot of the best freezer planning and meal planning advice and recipes I have found came from this site: http://www.momsbudget.com/ which also covers money management and decor too, so it is one of my more visited pages.

Also, in case you were curious, this is the cabbage roll casserole recipe ;)

 

OAMC Vegetarian Cabbage Roll Casserole(serves 10)

 

Ingredients:

4 cups cooked brown rice

1/2 cup olive oil

1 onion, chopped

1 green pepper, chopped

1 cups mushrooms, chopped

4 cloves garlic, minced

1 cups sunflower seeds

1 head cabbage, shredded

4 cups tomato juice or tomato puree

Optional sweet-sour tang:1/3 cup brown sugar (add to sauce)3 tablespoons cider or rice wine vinegar (add to sauce)1 cup raisins (add to rice with mushrooms) 

 

Directions:

In deep, heavy pot saute onion, pepper and mushrooms in oil until tender. Add garlic and seeds. Add rice.

In large pan layer 1 cups juice or puree,then 1/3 of cabbage (approx.) then 2 cups rice and vegetable mixture.

Repeat twice. Pour remaining juice or puree over top. Cover and freeze.

To serve, place directly into 350 degrees oven from freezer. Bake 1 1/2 - 2 hours or more until cooked through.