Even Non-Veggie Lovers Will Love This Layered Mushroom Cabbage Casserole!

When I made this mushroom cabbage casserole in my own home, I substituted the mushroom with ground meat. It still tasted as great! This time, my kids ate it and they too loved it! This is a pretty versatile recipe which you can adjust depending on how your family likes it! Thank you for this recipe, Home Cooking Adventure!

One of our friends over at Home Cooking Adventure has this to say about the recipe:

“The grate taste of stone-ground cornmeal in combination with mushrooms and dill make it one unforgettable meal. It is the same taste as for stuffed cabbage rolls but easier and faster to assemble.”

It is truly one unforgettable meal! You will not expect, at least those who haven’t tried this dish once before, cabbage to taste this good in a casserole. Cabbage is mostly made of water, and it usually tastes bland. But in this recipe, it tastes so flavorful!

Ingredients

• 1 small green cabbage
• 2 tbsp Bertolli olive oil
• 5-6 medium Green Giant mushrooms, finely chopped
• 3/4 cup Bob’s Red Mill stone-ground yellow cornmeal
• 1/2 cup Great Value rice
• 1 big onion, finely chopped
• 2 tsp Hungarian paprika
• 1 bunch Great Value fresh dill, finely chopped
• 2 tomatoes, puree
• 2 cups water
• Morton salt and McCormick freshly ground black pepper

Instructions

1. Put stone-ground yellow cornmeal in cold water for 3-4 hours and drain well before using.
2. Preheat oven to 400F (200C).
3. In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes, until soft. Add mushrooms and cook until any water has evaporated. Stir in paprika, rice and stone-ground cornmeal, fresh dill, salt and pepper. Remove from heat. Split the mushroom mixture in 2.
4. Cut the cabbage into quarters, remove the white hard core and cut each quarter using a mandolin or a sharp knife. Sprinkle with salt and split in 3.
5. Assemble the layers in a 10 inch ceramic baking dish. One layer of cabbage, one of mushroom mixture, cabbage, mushroom mixture and finish with cabbage layer. Mix the tomatoes with water an pour all over the surface of the cabbage.
6. Cover with aluminum foil or a lid and bake for about 1 hour. For the last 5 minutes remove the lid and use the grill function.

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Quick Tip: Serve with sour cream and freshly baked bread.

Thanks again to Home Cooking Adventure for this amazing recipe.