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Vegan Cabbage Casserole

Vegan Cabbage casserole – serves 5  


A simple way to create a warm dish for a family meal, Cabbage casserole is traditionally served including mince meat. This spin on the recipe uses Vegan Textured Vegetable Protein mince as a minced meat substitute which works beautifully!  


This dish is perfect for an evening meal on a chilly autumn day. 


What you need: 

  • 1 ½ dl Textured Vegetable Protein – Plain mince 
  • 2 dl Rice 
  • 2 veggie stock cubes 
  • 1 small-med sized green cabbage, cubed  (or ½ large green cabbage) 
  • 2l water (enough to cover chopped cabbage in boiling pot) 

What to do: 

  • Chop the half cabbage into bite-size pieces 
  • Boil for 30 minutes in a medium pot with 2L water with the 2 veggie cubes 
  • Preheat the oven to 200C or 400 F 
  • Take a separate large baking pan  
  • Fill bottom of baking pan with the 2 dl uncooked rice (only enough to cover the bottom of the baking pan) 
  • Sprinkle 1 ½ dl TVP pieces on top of the uncooked rice 
  • Once the cabbage has boiled for 30 minutes, ladle everything (cabbage AND the water it cooked in) into the casserole  pan. It looks really soup-y but the uncooked rice and vegetable protein will soak up the water and cook in it when it’s in the oven. 
  • Bake in the oven for 2 hours or until the top has begun browning. 
  • Best when served with currant jam. 




*Disclaimer: I was provided the textured vegetable protein in exchange for creating the recipe

Apolis Global

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