Tomato Cheesy Cabbage and Mushroom Casserole

Indulge in the comforting flavors of this Tomato Cheesy Cabbage and Mushroom Casserole, a hearty dish that's brimming with wholesome ingredients. Tender blanched cabbage is layered with a rich tomato and mushroom sauce infused with garlic, onion, and Italian seasoning, then topped with ooey-gooey mozzarella and nutty Parmesan cheese. This casserole strikes the perfect balance of fresh and cheesy, delivering a satisfying meatless option that's perfect for family dinners or meal prep. With a golden, bubbly finish and the option to garnish with fresh parsley for a pop of color, this easy-to-make recipe is bound to become a crowd-pleasing favorite. Perfectly suited for lovers of savory casseroles, it's also a brilliant way to add more vegetables to your meals!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 head (medium, about 2 lbs) Green cabbage
• 2 cups (sliced) White or cremini mushrooms
• 2 tablespoons Olive oil
• 3 cloves (minced) Garlic cloves
• 1 medium (diced) Onion
• 2 cups Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried Italian seasoning
• 1.5 teaspoons (divided) Salt
• 0.5 teaspoons Black pepper
• 2 cups (shredded) Mozzarella cheese
• 0.5 cups (grated) Parmesan cheese
• 2 tablespoons (chopped, optional for garnish) Fresh parsley

Directions

Step 1

Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or a little olive oil.

Step 2

Remove the core of the cabbage, cut the leaves into roughly 1-inch wide strips, and blanch them in boiling salted water for 5 minutes until slightly tender. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently.

Step 4

Add the sliced mushrooms to the skillet, season with 0.5 teaspoons of salt, and sauté for 5-7 minutes until the mushrooms are soft and have released their liquid.

Step 5

Stir in the crushed tomatoes, tomato paste, dried Italian seasoning, 1 teaspoon of salt, and black pepper. Simmer the sauce for about 5 minutes to combine the flavors. Remove from heat.

Step 6

Layer half of the blanched cabbage strips evenly in the prepared casserole dish. Spoon half of the tomato-mushroom mixture over the cabbage and spread it evenly. Sprinkle 1 cup of shredded mozzarella on top.

Step 7

Repeat the layering with the remaining cabbage, tomato-mushroom mixture, and mozzarella cheese. Finish by sprinkling the grated Parmesan cheese over the top layer.

Step 8

Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.

Step 9

Let the casserole sit for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(2061.6g)

Amount per serving	% Daily Value*
Calories	1594.0

Total Fat 91.4g	0%
Saturated Fat 40.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 191.4mg	0%
Sodium 5683.9mg	0%
Total Carbohydrate 118.1g	0%
Dietary Fiber 34.9g	0%
Total Sugars 61.5g
Protein 94.8g	0%

Vitamin D 47.4IU	0%
Calcium 2543.1mg	0%
Iron 11.2mg	0%
Potassium 4017.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 22.6%

Carbs: 28.2%