Low carb cheesy cabbage casserole recipe (vegan)

Cheesy cabbage casserole recipe – These vegan stuffed mushroom cabbage rolls are incredibly good. Golden crunchy on the top, silky cabbage rolls wrapped around deliciously meaty, full-flavored mushroom filling, all topped with melty cheesy textures and a crunchy almond crust. Plus, it’s a keto stuffed cabbage casserole that’s meal-prep friendly and one of the best authentic polish stuffed cabbage recipes ever. This tasty casserole dish is a great recipe to add to your cabbage dinner ideas rotation because it’s so tasty, freezer friendly and the whole family will love this cheesy cabbage casserole recipe. 

Say hello to the glorious mouthwatering plant-based stuffed cabbage rolls. This cabbage roll casserole recipe features meaty textures, flavor-packed luxe mushroom and tender onions filling, aromatic seasoning, lots of cheesy deliciousness, and a golden crunchy gluten-free topping. It doesn’t get much better than these tasty Vegan comfort food recipe for keto stuffed cabbage casserole. It’s a great easy weeknight meal or deliciuos creamy cabbage weekend treat that everyone and a cabbage lover will enjoy! It’s sure to become one of your all time family favorite cabbage recipes!

There’s just something about the taste and texture of silky cabbage, crunchy golden topping, and meaty mushrooms that say heartwarming comfort food. Serve it as a delicious main dish or make it a cheesy side dish with fluffy steaming rice or creamy mashed potatoes.

What we’re covering in this cabbage roll recipe without rice – keto stuffed cabbage casserole

• Ingredients to make the best vegan Keto cabbage casserole recipe 
• How to cook and steam cabbage for cheesy cabbage casserole recipe
• How to make cabbage roll casserole recipe
• Crockpot instructions – how to make slow cooker cabbage roll casserole
• How to make authentic Polish stuffed cabbage recipes in instant pot 
• What to serve with cabbage 
• Purple cabbage vs green cabbage 
• White cabbage vs green cabbage 
• Napa cabbage vs green cabbage 
• How to store cabbage 
• FAQs 

Why your going to love this vegan authentic polish cabbage recipe

• These plant-based cabbage wraps are healthy, low-carb, and absolutely delicious. They fit nearly every diet and lifestyle whether you’re vegan, gluten-free, vegetarian keto, or Mediterranean diet. Whether you’re a fan of cabbage or not, you are going to enjoy this tasty easy dinner! 
• A meaty and filling delicious vegan spring roll packed with veggie meat that will satisfy your tastebuds. They’re a great idea any time of year.
• Simple and easy to get ingredients with a lot of flavor that will make these your favorite of all vegetarian cabbage roll recipes. You can get everything you need for this easy recipe at your local grocery store. 
• Meal prep-friendly vegan dinner – make these cabbage rolls in advance, freeze them for later, and reheat them in the oven when you need a quick and tasty, and healthy dinner. Your future self will thank you.
• It makes amazing leftovers. Keeps for days in the refrigerator and is great reheated. Chop up the rolls and use them in a quick stir fry, or pour a tomato sauce on top and bake again for a tasty tomato cabbage lasagna twist.
• A family-friendly, kid-approved recipe that everyone likes. Get ready to make it on repeat.

What we’re working with today to make the best keto stuffed cabbage casserole

These simple plant-based vegetarian cabbage rolls are easy to make and only require a few simple ingredients. This delicious low carb version of the classic southern cabbage casserole makes a perfect easy keto dinner! 

All you need to make vegan cabbage rolls are:

• Olive oil: Used for sautéing and adding flavor to the filling and sauce.
• Cabbage: The outer leaves of a simple head of cabbage are used to wrap the filling, creating the rolls.
• Baby Bella mushrooms: They are the main ingredient that provide a savory and meaty texture to the filling. It gives the flavor-packed casserole a meaty umami flavor that’s irresistibly good!
• Red bell pepper: Adds sweetness, color, and crunch to the filling.
• Red onions: Provide a mild onion flavor and complement the other ingredients.
• Garlic: Enhances the overall flavor of the filling.
• Herb de Provence or Italian spice mix: Adds herbal and aromatic notes to the filling.
• Salt and ground black pepper: Used for seasoning the filling to taste.
• Smoked paprika: Adds a smoky and slightly spicy flavor to the filling.

Important extras

• Nutritional yeast (optional): Provides a cheesy and nutty flavor to the filling.
• Cheese (vegan or regular): Can be added to the filling or used as a topping for extra richness and creaminess. For this cheesy casserole you can use vegan cheddar cheese, velveeta cheese, or a delicious vegan cheese sauce if you prefer. Shredded mozzarella or parmesan cheese  is also a delicious cheesy topping that turns this hearty dish golden brown and crunchy on top. 
• Almond flour: Used as a binder in the filling to help hold everything together. For a non gluten-free version, you can substitute the almond flour with regular breadcrumbs, panko bread crumbs, or even smashed ritz crackers or cracker crumbs. 

These ingredients work together to create a flavorful and satisfying filling for the cabbage rolls. The combination of vegetables, herbs, and spices gives the rolls a delicious taste that you’re sure to enjoy!

Preparing cabbage to make keto cabbage casserole – the best easy cheesy cabbage casserole rolls

• Bring a large pot of salted water to a boil. Gently submerge the cabbage into the boiling pot of water and let it simmer for 7-10 minutes or until the cabbage leaves are soft.
• Once the cabbage leaves are soft, carefully drain away the hot water and remove the cabbage from the pot using two large spoons or similar.
• Leave the cabbage to cool for a few minutes until you can handle it without getting burned.

How to make cabbage roll casserole recipe

• Clean the mushrooms and roughly chop them while the cabbage cooks. Place the mushrooms, red peppers, and red onions in a food processor and pulse until everything is finely chopped. You may need to scrape down the sides a few times. You can also pulse the mushrooms in batches if you have a smaller food processor.
• Heat olive oil in a non-stick pan and scrape in the finely chopped mushrooms. Season with the finely chopped garlic, herb de Provence or Italian spice mix, smoked paprika, salt, pepper, and nutritional yeast (if using). Let the mushroom mixture cook for 5 minutes while stirring occasionally until the liquid the mushrooms release is absorbed. Set aside.
• Once the cabbage has cooled enough to touch without getting burned, cut off the stem and about 1/2 inch (1,5cm) of the leaves. Gently peel the leaves off and lay them out on a flat surface.
• For the smaller cabbage leaves, simply overlay 2-3 leaves to make one bigger wrap.
• Place 2-3 tablespoons of the mushroom meat on each cabbage. Fold each side of the leaves over the mushroom mixture and finally roll the rest of the cabbage leaves around the filling to form a cabbage roll. (See guide for reference)
• Place the cabbage rolls in a baking pan. Top generously with shredded cheese, almond flour, and a dash of olive oil.
• Bake the cabbage rolls for 20-minutes or until they are golden and the almond flour is lightly crispy and browned.
• Serve and enjoy your hot bubbly casserole.

How to make slow cooker cabbage roll casserole – the best vegetarian cabbage rolls slow cooker recipe 

To make a vegan cabbage rolls recipe in a slow cooker or crockpot, follow these steps:

1. Prepare the Cabbage: Remove the core from the cabbage head and carefully separate the leaves. Trim the thick veins from the leaves.

2. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the baby Bella mushrooms, red bell pepper, red onions, and garlic. Sauté until the vegetables are tender and slightly caramelized.

3. Season the Filling: Sprinkle the herb de Provence or Italian spice mix, salt, ground pepper, smoked paprika, and nutritional yeast (if using) over the sautéed vegetables. Stir well to combine.

4. Prepare the Slow Cooker: Grease the inside of your slow cooker with 1 tablespoon of olive oil to prevent sticking.

5. Layer the Cabbage and Filling: Place a layer of cabbage leaves at the bottom of the slow cooker. Add a layer of the vegetable filling on top. Repeat the process, alternating between cabbage leaves and the filling until all the ingredients are used.

6. Cook on Low: Cover the slow cooker and cook on low heat for 6-8 hours or until the cabbage is tender and the flavors have melded together.

7. Optional Cheese Topping: If desired, sprinkle vegan or regular cheese over the cabbage rolls casserole during the last 30 minutes of cooking. Close the slow cooker to allow the cheese to melt.

8. Serve: Carefully remove the cabbage rolls casserole from the slow cooker and transfer it to a serving dish. Sprinkle almond flour evenly over the casserole for a crunchy topping. Serve the hot bubbly casserole warm and enjoy!

Note: Cooking times may vary depending on your slow cooker, so adjust accordingly.

The best instant pot cabbage bake – how to make instant pot cabbage rolls

Here’s a recipe for making Instant Pot cabbage rolls that’s the ultimate cozy vegan comfort food recipe…and a great Keto cabbage casserole recipe.

How to make the best Keto cabbage casserole – instant pot cabbage rolls Instructions:

1. Preparing the Cabbage:

   – Remove the core from the cabbage head and carefully separate the leaves. Trim off any tough veins.

2. Prepare the Filling:

   – Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onions, garlic, mushrooms, and red bell pepper. Sauté until the vegetables are tender.

   – Add the herb de Provence or Italian spice mix, salt, pepper, and smoked paprika to the skillet. Stir well to combine.

   – Optional: Add nutritional yeast to enhance the flavor of the filling.

3. Assembling the Cabbage Rolls:

   – Place a cabbage leaf on a clean surface and spoon some of the filling onto the center. Roll the leaf tightly, tucking in the sides, similar to a burrito. Repeat with the remaining leaves and filling.

4. Instant Pot Cooking:

   – Pour 1 cup of water into the Instant Pot and place the trivet inside.

   – Arrange the cabbage rolls on the trivet. You may stack them if needed.

   – Set the Instant Pot to high pressure for 10 minutes. Ensure the valve is set to the sealing position.

   – Once the cooking is complete, do a quick release of pressure.

5. Optional Cheese Topping:

   – Preheat the oven to broil.

   – Place the cooked cabbage rolls in a baking dish. Sprinkle cheese (vegan or regular) on top.

   – Broil in the oven for a few minutes until the cheese is melted and slightly golden.

6. Serve and Enjoy the cabbage bake:

   – Remove the cabbage rolls from the Instant Pot or baking dish and serve hot.

   – You can garnish with fresh herbs or additional spices if desired.

Note: Adjust the seasonings and ingredients according to your taste preferences. If you prefer a sauce or additional liquid, you can add tomato sauce or vegetable broth before cooking.

How to cook steam cabbage

One of my favorite ways to prepare cabbage for making pan cabbage casserole is to steam or boil the cabbage. I find it much easier to make tender cabbage rolls when I steam or cook the cabbage leaves before making them into rolls.

To steam cabbage, follow these simple steps:

1. Prepare the Cabbage: Remove any outer leaves that are damaged or wilted. Rinse the cabbage head under cold water to clean it.

2. Cut the Cabbage: Cut the cabbage head into quarters or wedges, depending on the size of the cabbage and your preference. Make sure to keep the core intact to hold the leaves together.

3. Set up a Steamer: Fill a large pot with a few inches of water and bring it to a simmer. Place a steamer basket or insert into the pot. Make sure the water level is below the bottom of the steamer basket.

4. Steam the Cabbage: Arrange the cabbage wedges in the steamer basket, keeping them evenly spaced. Cover the pot with a lid. Steam the cabbage for about 8-10 minutes, or until the leaves are tender and can be easily pierced with a fork.

Last cooking steps

5. Check for Doneness: Carefully remove one cabbage wedge and test it for desired tenderness. If it’s not cooked to your liking, return it to the steamer and continue steaming for a few more minutes.

6. Serve: Once the cabbage is cooked to your preference, remove the wedges from the steamer and transfer them to a serving plate. Season with salt, pepper, or your preferred seasonings. Serve hot as a side dish or use it as a base for other recipes.

Steaming cabbage helps retain its nutrients and natural flavor while maintaining a tender texture. Enjoy your steamed cabbage as a healthy and versatile addition to your meals.

Cabbage substitute options 

If you’re looking for a cabbage substitute to make cabbage rolls, there are a few options you can consider:

1. Swiss Chard: Swiss chard leaves are sturdy and can work well as a replacement for cabbage leaves. They have a slightly bitter flavor that adds a unique taste to the rolls.

2. Collard Greens: Collard greens are another excellent substitute for cabbage leaves. They are large, sturdy, and have a slightly bitter taste. Blanching them briefly before rolling can help soften their texture.

3. Kale: While kale leaves may be smaller compared to cabbage, they can still be used to make smaller-sized cabbage rolls. Kale has a slightly earthy and bitter taste, which can complement the filling nicely.

4. Napa Cabbage: If you’re looking for a milder flavor and a cabbage-like texture, Napa cabbage can be a suitable substitute. Its leaves are more tender and delicate, making them easier to roll.

When using a substitute for cabbage leaves, keep in mind that the flavor and texture of the rolls may vary slightly from traditional cabbage rolls. However, these alternatives can still provide a delicious and unique twist to your dish.

Purple cabbage vs green cabbage

Both purple cabbage and green cabbage can be used for making cabbage rolls, and the choice ultimately depends on personal preference. Here are some points to consider:

1. Flavor: Purple cabbage has a slightly peppery and robust flavor, while green cabbage has a milder and slightly sweeter taste.

2. Color: Purple cabbage adds vibrant color to the cabbage rolls, which can make them visually appealing. Green cabbage, on the other hand, has a more traditional appearance.

3. Texture: Purple cabbage tends to be slightly crunchier and holds its shape well when cooked. Green cabbage has a softer texture when cooked.

4. Nutritional Content: Both purple and green cabbage are nutritious, but purple cabbage contains more anthocyanins, which are beneficial antioxidants responsible for its vibrant color.

Ultimately, you can choose either purple or green cabbage based on your taste preferences and the desired appearance of the cabbage rolls.

White cabbage vs green cabbage

When it comes to choosing between white cabbage and green cabbage for cabbage rolls, both varieties can be used interchangeably in most recipes. They have similar taste and texture, so the choice often comes down to personal preference or availability.

White cabbage, also known as Dutch cabbage or common cabbage, is the most commonly used cabbage for cabbage rolls. It has a mild flavor and tender leaves that work well for stuffing and rolling. White cabbage leaves are typically more pliable, making them easier to work with when wrapping the filling.

Green cabbage, also known as savoy cabbage, has a slightly different appearance with crinkled or ruffled leaves. It has a slightly sweeter and milder flavor compared to white cabbage. The leaves of green cabbage are also tender and can be used for cabbage rolls, although they may be slightly less pliable than white cabbage leaves.

Ultimately, you can choose whichever cabbage variety you prefer or find readily available. Both white cabbage and green cabbage can yield delicious and satisfying cabbage rolls.

Napa cabbage vs green cabbage nutrition

Napa cabbage and green cabbage have slightly different nutritional profiles, although they are both nutritious and offer health benefits. Here’s a comparison of their nutritional content per 100 grams:

Napa Cabbage:

– Calories: 13

– Carbohydrates: 3 grams

– Fiber: 1 gram

– Protein: 1 gram

– Fat: 0 grams

– Vitamin C: 45% of the Daily Value (DV)

– Vitamin K: 38% of the DV

– Folate: 10% of the DV

– Calcium: 4% of the DV

– Iron: 4% of the DV

Green Cabbage:

– Calories: 25

– Carbohydrates: 6 grams

– Fiber: 2 grams

– Protein: 1 gram

– Fat: 0 grams

– Vitamin C: 36% of the DV

– Vitamin K: 72% of the DV

– Folate: 10% of the DV

– Calcium: 4% of the DV

– Iron: 3% of the DV

As you can see, Napa cabbage is slightly lower in calories and carbohydrates compared to green cabbage. Napa cabbage is also a good source of vitamin C, while green cabbage is higher in vitamin K. Both varieties are low in fat and offer dietary fiber.

Remember that nutritional content can vary slightly depending on the specific variety and growing conditions. Including a variety of vegetables in your diet is generally recommended for a well-rounded nutrient intake.

What to serve with cabbage

Cabbage rolls can be served as a standalone dish, but if you’re looking to complement them with other items, here are some suggestions:

1. Low carb keto Tomato Sauce: Cabbage rolls often pair well with a tangy tomato sauce. You can serve them with a side of tomato sauce for dipping or drizzle the sauce over the rolls.

2. Vegan eggless aioli or vegan Yogurt: A dollop of homemade aioli or dairy-free yogurt can add a creamy and tangy element to cabbage rolls. It provides a cool contrast to the savory flavors.

3. Rice or Mashed Potatoes: Serve cabbage rolls with a side of cooked rice or creamy mashed potatoes. These starchy accompaniments can help balance the flavors and provide a satisfying meal.

4. Steamed Vegetables: Lightly steamed vegetables, such as carrots, broccoli, or green beans, can add freshness and nutritional value to your plate. They make for a colorful and healthy addition.

5. Pickles or Sauerkraut: Pickles or sauerkraut can provide a tangy and slightly acidic contrast to the richness of the cabbage rolls. They add a refreshing and crunchy element to the meal.

6. Crusty Bread: A crusty bread, such as a baguette, focaccia, or dinner rolls, can be served on the side to soak up any extra sauce or for a satisfying bite alongside the cabbage rolls.

Remember, these are just suggestions, and you can choose sides based on your personal preferences and dietary restrictions. Enjoy experimenting and creating a well-rounded meal with your cabbage rolls!

Storing FAQs 

Frequently asked questions 

Cabbage rolls storage

Carbs and cabbage facts

Nutritional facts

Health and cabbage

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Vegan meaty stuffed mushrooms cabbage rolls

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These vegan stuffed mushroom cabbage rolls are incredibly good. Golden crunchy on the top, silky cabbage rolls wrapped around deliciously meaty, full-flavored mushroom filling, all topped with melty cheesy textures and a crunchy almond crust. Plus, it’s meal-prep friendly. 

Say hello to the glorious mouthwatering plant-based stuffed cabbage rolls. Featuring meaty textures, flavor-packed luxe mushroom and tender onions filling, Mediterranean spices, lots of cheesy deliciousness, and a golden crunchy gluten-free topping. It doesn’t get much better than these tasty cabbage rolls.

Simone – Munchyesta.com

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Serving Size 4 people

Ingredients

• 3 tbsp Olive Oil divided
• 4 cups (350g) Baby Bella Mushrooms chopped
• 1 Red Bell Pepper seeds removed, roughly chopped
• 2 red onions cut into wedges
• 3 cloves Garlic finely chopped
• 1 tbsp Herb De Provence or Italian spice mix
• ½ tsp Salt
• ½ tsp Ground Black Pepper
• ½ tbsp Smoked Paprika
• 3 tsp Nutritional Yeast optional
• ½ cup Shredded Cheese vegan or regular
• 4 tbsp Almond Flour

Instructions

• Bring a large pot of salted water to a boil. Gently submerge the cabbage into the boiling pot of water and let it simmer for 7-10 minutes or until the cabbage leaves are soft.

  Once the cabbage leaves are soft, carefully drain away the hot water and remove the cabbage from the pot using two large spoons or similar.
• Leave the cabbage to cool for a few minutes until you can handle it without getting burned.

  While the cabbage is being cooked, clean the mushrooms and roughly chop them. Place the mushrooms, red peppers, and red onions in a food processor and pulse until everything is finely chopped. You may need to scrape down the sides a few times. You can also pulse the mushrooms in batches if you have a smaller food processor.
• Heat olive oil in a non-stick pan and scrape in the finely chopped mushrooms. Season with the finely chopped garlic, herb de Provence or Italian spice mix, smoked paprika, salt, pepper, and nutritional yeast (if using). Let the mushroom mixture cook for 5 minutes while stirring occasionally until the liquid the mushrooms release is absorbed. Set aside.
• Once the cabbage has cooled enough to touch without getting burned, cut off the stem and about 1/2 inch (1,5cm) of the leaves. Gently peel the leaves off and lay them out on a flat surface.

  For the smaller cabbage leaves, simply overlay 2-3 leaves to make one bigger wrap.

  Place 2-3 tablespoons of the mushroom meat on each cabbage. Fold each side of the leaves over the mushroom mixture and finally roll the rest of the cabbage leaves around the filling to form a cabbage roll. (See guide for reference)
• Place the cabbage rolls in a baking pan. Top generously with shredded cheese, almond flour, and a dash of olive oil.

  Bake the cabbage rolls for 20-minutes or until they are golden and the almond flour is lightly crispy and browned.

  Serve and enjoy.

How to make the best Instant pot Keto cabbage casserole

• Prepare the Cabbage: Remove the core from the cabbage head and carefully separate the leaves. Trim the thick veins from the leaves.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onions, garlic, mushrooms, and red bell pepper. Sauté until the vegetables are tender.
• Add the herb de Provence or Italian spice mix, salt, pepper, and smoked paprika to the skillet. Stir well to combine.

  Optional: Add nutritional yeast to enhance the flavor of the filling.
• Place a cabbage leaf on a clean surface and spoon some of the filling onto the center. Roll the leaf tightly, tucking in the sides, similar to a burrito. Repeat with the remaining leaves and filling.
• Pour 1 cup of water into the Instant Pot and place the trivet inside.

  Arrange the cabbage rolls on the trivet. You may stack them if needed.

  Set the Instant Pot to high pressure for 10 minutes. Ensure the valve is set to the sealing position.

  Once the cooking is complete, do a quick release of pressure.
• Preheat the oven to broil.

  Place the cooked cabbage rolls in a baking dish. Sprinkle cheese (vegan or regular) on top.

  Broil in the oven for a few minutes until the cheese is melted and slightly golden.
• Remove the cabbage rolls from the Instant Pot or baking dish and serve hot.

  You can garnish with fresh herbs or additional spices if desired.

  Note: Adjust the seasonings and ingredients according to your taste preferences. If you prefer a sauce or additional liquid, you can add tomato sauce or vegetable broth before cooking.

How to make slow cooker cabbage roll casserole

• Prepare the Cabbage: Remove the core from the cabbage head and carefully separate the leaves. Trim the thick veins from the leaves.
• Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the baby Bella mushrooms, red bell pepper, red onions, and garlic. Sauté until the vegetables are tender and slightly caramelized.
• Season the Filling: Sprinkle the herb de Provence or Italian spice mix, salt, ground pepper, smoked paprika, and nutritional yeast (if using) over the sautéed vegetables. Stir well to combine.
• Prepare the Slow Cooker: Grease the inside of your slow cooker with 1 tablespoon of olive oil to prevent sticking.
• Layer the Cabbage and Filling: Place a layer of cabbage leaves at the bottom of the slow cooker. Add a layer of the vegetable filling on top. Repeat the process, alternating between cabbage leaves and the filling until all the ingredients are used
• Cook on Low: Cover the slow cooker and cook on low heat for 6-8 hours or until the cabbage is tender and the flavors have melded together.
• Optional Cheese Topping: If desired, sprinkle vegan or regular cheese over the cabbage rolls casserole during the last 30 minutes of cooking. Close the slow cooker to allow the cheese to melt.
• Serve: Carefully remove the cabbage rolls casserole from the slow cooker and transfer it to a serving dish. Sprinkle almond flour evenly over the casserole for a crunchy topping. Serve the hot bubbly casserole warm and enjoy!

Notes

How to store cabbage rolls 

To store vegan cabbage rolls, follow these steps:

1. Allow the cabbage rolls to cool completely before storing them.

2. Place the cabbage rolls in an airtight container or wrap them tightly in plastic wrap.

3. Store them in the refrigerator for up to 3-4 days.

How to freeze cabbage rolls

If you have a large batch of cabbage rolls and want to store them for a longer period, you can freeze them. Here’s how:

1. Arrange the cooled cabbage rolls in a single layer on a baking sheet lined with parchment paper.

2. Place the baking sheet in the freezer and let the cabbage rolls freeze for a few hours until they are firm.

3. Transfer the frozen cabbage rolls to a freezer-safe container or freezer bag.

4. Label the container or bag with the date and contents.

5. Store them in the freezer for up to 3-4 months.

When you’re ready to enjoy the stored cabbage rolls, thaw them overnight in the refrigerator if frozen. Reheat them in the oven or microwave until heated through before serving.

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