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.
Jump to RecipeSay 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
When you ask “can you freeze cabbage rolls?” The answer is yes ! Cabbage rolls are great to freeze for later use. Here’s how you can do it:
1. Prepare the Cabbage Casserole: Cook the cabbage casserole according to your preferred recipe.
2. Cool the Casserole: Allow the cabbage casserole to cool completely before freezing. This helps prevent condensation and ice crystals from forming during freezing.
3. Portion and Package: Divide the cabbage casserole into individual serving portions or as desired. Place each portion in a freezer-safe container or freezer bags. Make sure to remove any excess air from the bags before sealing.
4. Label and Date: Label each container or bag with the name of the dish and the date of freezing. This helps you keep track of the contents and ensures you use them within a reasonable time frame.
5. Freeze: Place the containers or bags with keto cabbage casserole in the freezer, making sure they are placed in a flat position to prevent the casserole from spilling or losing its shape.
6. Thawing and Reheating: When you’re ready to enjoy the frozen cabbage casserole, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it in the oven, microwave, or stovetop until heated through.
It’s important to note that while freezing cabbage casserole is possible, the texture of the cabbage may change slightly upon thawing. Nevertheless, it can still be a convenient option for preserving and enjoying your cabbage casserole at a later time.
Frequently asked questions
Yes. Cabbage rolls are freezer friendly
Cooked cabbage can typically last for 3 to 5 days when stored properly in the refrigerator. To maximize its shelf life, it’s important to store cooked cabbage in an airtight container or tightly sealed plastic wrap to prevent moisture loss and contamination. Additionally, if you notice any signs of spoilage, such as an off smell, unusual texture, or discoloration, it’s best to discard it to ensure food safety.
Cabbage can last for several weeks when stored properly in the refrigerator. The exact shelf life depends on the freshness of the cabbage when purchased. On average, whole cabbage heads can last for about 2-3 weeks when stored in a plastic bag or wrapped in a damp paper towel and placed in the vegetable drawer of the refrigerator. Once the cabbage is cut or shredded, it tends to spoil more quickly and should be consumed within 2-3 days. It’s always a good idea to check for any signs of spoilage, such as discoloration or a sour smell, before using the cabbage.
Yes. These tasty plant-based mushroom stuffed wraps are naturally gluten-free.
You can use Panko bread crumbs as a substitute if you’re allergic to almonds.
Mostly all types of cabbage will work well to make cabbage rolls. You can easily use scallions, regular white cabbage, and even red cabbage to make these tasty wraps
Cabbage rolls storage
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.
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.
Carbs and cabbage facts
Raw cabbage is a low-carb vegetable and can be a great addition to a low-carb or keto diet. Here are the approximate carb counts for raw cabbage:
– Green Cabbage: Approximately 5 grams of carbohydrates per 100 grams.
– Red/Purple Cabbage: Approximately 7 grams of carbohydrates per 100 grams.
Cabbage is also rich in fiber, which can help promote digestive health and keep you feeling full. Remember that these values are approximate and can vary depending on the size and variety of the cabbage.
The carb content of cabbage rolls can vary depending on the specific recipe and ingredients used. However, the primary sources of carbohydrates in cabbage rolls are the filling ingredients, such as rice or other grains, and any added sauces or toppings. The cabbage itself contributes a relatively small amount of carbohydrates.
If you’re looking for a low-carb option, you can consider using cauliflower rice or quinoa as a substitute for traditional rice in the filling. Additionally, opting for a lighter sauce or reducing the amount of added sugars can help lower the overall carb content of the dish.
It’s always a good idea to refer to a specific recipe or consult a nutrition calculator to get a more accurate estimate of the carb content in cabbage rolls based on the specific ingredients and preparation method you plan to use.
Nutritional facts
Cabbage is considered to be a keto-friendly vegetable as it is low in carbohydrates. It contains only about 2-3 grams of net carbs per cup, making it a suitable choice for those following a ketogenic diet. Cabbage can be incorporated into various keto recipes, including salads, stir-fries, and cabbage rolls, providing a nutritious and low-carb option for your meals.
Cabbage can be a healthy addition to a weight loss diet. It is low in calories and high in fiber, which can help promote feelings of fullness and reduce overall calorie intake. Cabbage is also rich in vitamins, minerals, and antioxidants, making it a nutritious choice. Additionally, cabbage is a cruciferous vegetable, known for its potential health benefits, including anti-inflammatory properties and support for digestive health. However, it’s important to remember that weight loss is best achieved through a balanced and varied diet, combined with regular physical activity. Cabbage alone won’t guarantee weight loss, but it can be a healthy component of a weight loss plan.
Cabbage can be a beneficial food for individuals with diabetes. It is low in calories and carbohydrates, which can help manage blood sugar levels. Cabbage is also high in fiber, which slows down the absorption of sugars into the bloodstream and promotes better blood sugar control. Additionally, cabbage contains antioxidants and vitamins that support overall health. As with any dietary consideration for diabetes, it’s important to monitor portion sizes and consider the overall balance of your meals. It’s also advisable to consult with a healthcare professional or a registered dietitian for personalized advice regarding your specific needs and dietary goals.
Health and cabbage
Cabbage is generally considered to be a good food choice for individuals with acid reflux or gastroesophageal reflux disease (GERD). It is low in fat and can help soothe the digestive system. Cabbage is also alkaline in nature, which may help neutralize stomach acid and alleviate symptoms of acid reflux. Additionally, cabbage is rich in fiber, which aids in digestion and can help prevent constipation. However, it’s important to note that triggers for acid reflux can vary from person to person, so it’s recommended to listen to your body and determine if cabbage works well for you. If you have any specific concerns or persistent symptoms, it’s advisable to consult with a healthcare professional.
Pets and cabbage FAQs
Yes, dogs can eat cooked cabbage in moderation. Cabbage is generally safe for dogs to consume, but it’s important to introduce it gradually and in small amounts to avoid digestive upset. Cooked cabbage is easier for dogs to digest than raw cabbage. However, it’s important to remove any seasonings, oils, or other ingredients that may be harmful to dogs, such as garlic or onion. Additionally, always consult with your veterinarian before introducing any new food to your dog’s diet to ensure it aligns with their specific nutritional needs and any health conditions they may have.
Yes, dogs can eat raw cabbage in moderation. Raw cabbage is safe for dogs to consume, but it’s important to introduce it gradually and in small amounts to avoid digestive upset. Cabbage is low in calories and rich in nutrients such as fiber, vitamins C and K, and antioxidants. However, some dogs may have difficulty digesting raw cabbage, leading to gas or bloating. It’s always best to wash the cabbage thoroughly and cut it into small, manageable pieces for your dog. Additionally, be cautious about any seasonings or dressings that may accompany raw cabbage, as some ingredients like onions or garlic can be harmful to dogs. As always, consult with your veterinarian before making any significant changes to your dog’s diet.
Reptile FAQs
Bearded dragons can eat cabbage, but it should be offered in moderation and as part of a balanced diet. Cabbage is high in fiber and contains some beneficial nutrients. However, it also contains goitrogens, which can interfere with thyroid function in large amounts. Therefore, it’s important to feed cabbage to bearded dragons sparingly and occasionally. It’s recommended to offer a variety of leafy greens and vegetables to ensure a well-rounded diet for your bearded dragon. When feeding cabbage, make sure it is thoroughly washed, cut into small pieces, and offered in appropriate portion sizes suitable for your dragon’s age and size. If you have any concerns or questions about your bearded dragon’s diet, it’s best to consult with a reptile veterinarian for guidance.
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Vegan meaty stuffed mushrooms cabbage rolls
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
Recipe originally published October 30, 2022
Recipe updated July 17, 2023
How much mushroom is used? I do not see it listed on the ingredient list.
Thank you!
Hi, the recipe uses 4 cups (350g) baby Bella mushrooms 🙂
This recipe is the absolute BOMB. So flavorful! Everything about it just WORKS. My husband loves it! The kids love it! It’s a great recipe!