Tastes like cabbage rolls but is easier. It can be vegetarian or vegan if you trade out the meat. You can also top it with cheese before baking even though cabbage rolls don't usually have cheese on them.
Preheat oven to 350 degrees. Use a 9 x 13 baking dish or deep 2-quart casserole.
Vegetable layer:
1 head cabbage, chopped
1/2 onion, diced (you can saute the whole onion at once and then divide afterward)
Optional: Grated carrot, to taste
Also optional: Replace some of the cabbage with sauerkraut, well-drained.
Protein layer:
1 pound ground meat
OR 2 cups vegetarian crumbles
OR 2 cups al dente lentils (I like lentils + slightly-mashed chickpeas)
OR combine however much of these things you have on hand.
1/2 onion
1 can or1 1/2 cups tomato puree
1 can or 1 1/2 cups diced tomato
1 1/2 cups or so cooked rice
Seasoning to taste: I used 2 teaspoons sweet paprika, some thyme and parsley, and salt and pepper.
Saute' onion. Reserve half, then add the cabbage to the pan. Add carrot if you're using it and cook until they just soften a little bit (it's OK if the edges brown a little but don't let it scorch). Stir in sauerkraut and spread into the bottom of the baking dish.
Brown the meat lightly and drain thoroughly. Add the reserved onion and seasoning and cook for a few minutes. Add the rice, tomato puree, and tomatoes and simmer for 10 minutes, breaking up meat.
Spread protein layer over cabbage layer. Cover with foil (or a lid, if the dish has one) and bake for 40 minutes. Uncover and rest for 10 minutes before serving.
This is just not photogenic. I used black rice here since I had some left over.
