Cabbage Roll Casserole


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  • Pan spray, preferably canola or olive oil
  • 1/2 cup brown rice, rinsed
  • 1 cup brown lentils, rinsed
  • 1/2 medium onion, finely chopped
  • 4 cloves garlic, finely minced
  • 4 ounces cremini mushrooms, finely chopped
  • 2 teaspoons dried Italian herb blend
  • 4 cups low sodium vegetable stock
  • 1 head cabbage, thinly sliced
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 28-ounce can petite diced tomatoes
  • Chopped parsley (for garnish)


1. Preheat oven to 375°F.

2. Spray 9×13 baking dish with pan spray.

3. Add rice, lentils, onion, garlic, mushrooms and herb blend to baking dish.

4. Add stock and stir ingredients together.

5. Top lentil mixture with cabbage then sprinkle with salt and pepper.

6. Spoon tomatoes (and juices) over cabbage mixture. Cover with foil.

7. Bake, covered, for 1 hour.

8. After an hour, reduce heat to 250°F and remove foil. Cook uncovered until liquid is reduced, about another 20-30 minutes. If you’d like it drier, allow casserole to rest for 20 minutes after cooking. Garnish with parsley and serve.


Baking dish, spoon, foil, measuring spoons, measuring cups, mixing bowl, knife, cutting board


Instead of vegetable stock, try water.