Go Back
–+ servings
A baking dish filled with cheesy lasagna casserole, with one square piece being lifted out using a wooden spatula, makes for a comforting casserole recipe perfect for any meal.
Print Recipe

Unstuffed Cabbage Roll Casserole (Vegetarian Dump & Bake)

This vegetarian dump-and-bake cabbage casserole tastes like cabbage rolls without the work. Tender cabbage, lentils, rice, and a creamy, cheesy topping!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Dishes
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Vegetarian
Keyword: cabbage casserole, dump and bake recipe with cabbage
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • ¾ cup white rice 140
  • 1 ½ cups vegetable broth heat before mixing, 360 mL
  • 1 medium head of cabbage about 2 lbs, cut into bite-sized pieces
  • 1 28-oz can diced tomatoes 794 g
  • 1 15-oz can brown lentils drained, 425 g
  • ½ medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 24-oz tub whole milk cottage cheese 680 g
  • 2 Tbsp cornstarch 16 g
  • 8 oz mozzarella 227 g

Instructions

  • Preheat oven to 375°F (190°C). Place a large baking sheet on the bottom rack of the oven to catch potential drips. Heat 1 ½ cups vegetable broth in the microwave or on the stove until steaming.
  • Dump: Into a 9-by-13-inch casserole dish, dump ¾ cup white rice, 1 ½ cups vegetable broth (heated), 1 medium head of cabbage (cut into bite-sized pieces), 1 28-oz can diced tomatoes, 1 15-oz can brown lentils(drained), ½ medium yellow onion (finely diced), 2 cloves garlic (minced), 1 Tbsp Italian seasoning, 1 tsp salt, and ½ tsp ground black pepper.
    Stir to combine everything, then cover tightly with aluminum foil.
    A baking dish filled with chopped cabbage, diced tomatoes, lentils, minced garlic, white rice, onions, and various dried herbs and seasonings.
  • 1st Bake: Bake for 45 to 60 minutes until cabbage has begun to soften and rice is al dente (should still have a firm center but be partially cooked through).
    Casserole dish filled with baked cabbage, rice, tomatoes, and seasonings, viewed from above on a light-colored surface.
  • Cheese: Using a countertop or handheld blender, blend 1 24-oz tub whole milk cottage cheese and 2 Tbsp cornstarch until smooth.
    Pour blended cottage cheese mixture evenly over the casserole, spreading it into an even layer on top. Grate 8 oz mozzarella and sprinkle it over the dish.
    Casserole dish filled with an uncooked creamy mixture topped with a layer of shredded cheese.
  • 2nd Bake: Return pan to the oven, uncovered, for 20 to 30 minutes or until cheese is melty and brown in spots and rice is cooked through.
    A baked casserole dish filled with a golden, bubbly layer of melted cheese, placed on a green surface next to an orange cloth and green glasses.

Notes

Can I use a different bean instead of lentils? Yes. A drained can of chickpeas or white beans works in the same quantity and adds a similar protein boost, though the texture will be firmer than lentils rather than soft and stew-like.
Can I make this ahead? Yes, up to the cheese step. Assemble the base through the first bake ingredients, cover tightly, and refrigerate for up to a day before baking. Bring it to room temperature for 20 minutes before putting it in the oven, and add about 10 minutes to the first covered bake since it's starting cold.
Store leftovers in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave, or cover the full dish with foil and warm in a 350°F oven until heated through.
This casserole freezes well after baking: cool completely, portion into freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating.
QR Code linking back to recipe