Vegetarian Cabbage Rice

Turn an inexpensive cabbage into a fantastic vegetarian entree with this simple recipe!

Makes 2 quarts.

Ingredients:

Filling:

• 2 Tbsp vegetable oil
• 2 Tbsp butter
• 1 medium onion, coarsely chopped
• 8 c bite-size cubed cabbage
• 2 c MorningStar Farms Grillers Crumbles
• 1/2 tsp Old Bay seasoning
• 1/2 tsp caraway seeds
• 1/4 tsp sea salt
• 1/4 tsp coarse black pepper
• 2 c cooked rice
• 1-10 oz can condensed Cream of Celery soup
• 1/2 c sour cream

Topping:

• 1 slice whole grain day-old bread
• 1 Tbsp butter, melted
• dash sea salt
• dash pepper

Directions:

1. In large heavy pot, heat oil and melt butter on medium low. Add onion, cabbage, and crumbles. Saute 5-6 minutes until coated and wilted.
2. Add Old Bay seasoning, caraway seeds, salt, pepper, cooked rice, condensed Cream of Celery soup, and sour cream. Blend well. Transfer to an oiled 2 quart casserole dish or oven-proof pot.
3. For the topping, cube bread in 1/4 inch dice. Toss in melted butter, salt and pepper. Scatter over top of baking dish.
4. At this point the dish may be covered and refrigerated for up to a day before baking. To bake, preheat oven to 375 degrees F. Place uncovered baking dish in center oven and bake 30 minutes or until heated through. Serve hot.