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Rice and Cabbage Casserole-Vegan


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Rate this recipe 3.5/5 (24 Votes)


  • 4 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 1/2 cups short grain rice, rinsed
  • 1/2 teaspoon ground pepper
  • 2 teaspoons paprika, divided
  • 3 cups water
  • 1 small head cabbage, finely chopped
  • 1 (8 ounce) can tomatoes
  • 1 bay leaf
  • 1 teaspoon ground rock salt


Adapted from


Step 1

1. Preheat oven to 350 degrees F. Heat oil in a large pan. Add onion and saute until translucent, but not brown. Add rice and saute for about five minutes.

2. Add all remaining ingredients in the following order: pepper, 1 teaspoon paprika, water, cabbage, tomatoes, bay leaf, salt. Stir well. Cook on stove top for about 5 minutes and transfer into a small rectangle glass pan. Sprinkle generously with remaining paprika.

3. Bake for half an hour, or until done. Serve with warm crusty whole wheat vegan bread.


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