• Cabbage rolls don't need to be tedious and time-consuming! In this video, we’ll show you how to make a delicious and healthy Deconstructed Cabbage Roll Casserole, so you can skip the hassle of rolling individual cabbage leaves. This simplified recipe combines all the classic flavors of a cabbage roll in an easy, layered casserole. Packed with hearty veggies and tasty spices, this satisfying dish will have you coming back for seconds!


    We rehydrated Soy Curls in hot water and pulsed them in the food processor to give this casserole a similar texture to traditional cabbage rolls. If you don’t have any, you can use chopped mushrooms instead!

    Well your world
    Well your world

    What what are Soy Curls?


    Soy Curls are made from whole soybeans that are minimally processed and dried. You can use them in a variety of dishes to add richness and texture. They can easily be added to soups and stews too like in our No-Chicken Noodle Soup. Soy Curls are available on the Butler Foods website.

    Well your world
    Well your world

    Once you have all the ingredients ready, simply layer them in a 9x12 inch casserole dish. We decided to add some cashew cream for even more richness, but it is completely optional. Then it goes into the oven and you don't have to roll one cabbage leaf!

    We hope you love this delicious casserole! We grew up enjoying cabbage rolls, so it definitely gives us those nostalgic childhood vibes.

    wellyourworld.com

    Well your world

    Deconstructed Cabbage Roll Casserole

    All the flavors of a cabbage roll without all the work!

    Ingredients:

    • 1 cup dry Soy Curls

    • 1 ½ cups cooked brown rice
    • 1 tablespoon WYW Nooch
    • 1 handful fresh parsley, chopped

    • 1 yellow onion, diced
    • 1 tablespoon minced garlic
    • ¼ teaspoon crushed red pepper or black pepper

    • 1 large cabbage, chopped

    • 1 15 oz. can diced tomatoes
    • 1 15 oz. can tomato sauce
    • 1 handful fresh chives, chopped

    • Cashew Cream (optional)
    • ½ cup raw cashews
    • ½ cup water

    Instructions:

    Preheat the oven to 400°F.

    Add the Soy Curls to a bowl with plenty of hot water, and set aside to rehydrate for about 10 minutes. Strain out the water and add them to a nut milk bag. Squeeze the bag over the sink to press out the excess water. Add the rehydrated Soy Curls to a food processor and pulse a few times to make a ground consistency.

    Combine the ground Soy Curls, rice, nutritional yeast, and parsley in a large mixing bowl. Mix well and set aside.

    Add the onion, garlic, and pepper to a large saucepan. Sauté over medium-high heat for a few minutes, adding a little water or veggie broth as needed to keep from sticking. Then add the cabbage and continue to cook for 10 minutes, stirring often. Add the tomatoes, tomato sauce, and chives. Stir well and cook for a few more minutes to heat through, then remove from heat.

    To make the Cashew Cream, add the water and cashews to a high-speed blender and blend until smooth.

    Finally, assemble the casserole in a 10-12" glass casserole dish. Begin with a base layer of 1/2 of the Soy Curl mixture and top with 1/2 of the cabbage mixture. Evenly drizzle on all of the cashew cream. Then, add the remaining Soy Curl mixture and top with the remaining cabbage mixture.

    Bake uncovered for 20 minutes.

    Serve and enjoy.

  • Cabbage rolls don't need to be tedious and time-consuming! In this video, we’ll show you how to make a delicious and healthy Deconstructed Cabbage Roll Casserole, so you can skip the hassle of rolling individual cabbage leaves. This simplified recipe combines all the classic flavors of a cabbage roll in an easy, layered casserole. Packed with hearty veggies and tasty spices, this satisfying dish will have you coming back for seconds!


    We rehydrated Soy Curls in hot water and pulsed them in the food processor to give this casserole a similar texture to traditional cabbage rolls. If you don’t have any, you can use chopped mushrooms instead!

    Well your world
    Well your world

    What what are Soy Curls?


    Soy Curls are made from whole soybeans that are minimally processed and dried. You can use them in a variety of dishes to add richness and texture. They can easily be added to soups and stews too like in our No-Chicken Noodle Soup. Soy Curls are available on the Butler Foods website.

    Well your world
    Well your world

    Once you have all the ingredients ready, simply layer them in a 9x12 inch casserole dish. We decided to add some cashew cream for even more richness, but it is completely optional. Then it goes into the oven and you don't have to roll one cabbage leaf!

    We hope you love this delicious casserole! We grew up enjoying cabbage rolls, so it definitely gives us those nostalgic childhood vibes.

    wellyourworld.com

    Well your world

    Deconstructed Cabbage Roll Casserole

    All the flavors of a cabbage roll without all the work!

    Ingredients:

    • 1 cup dry Soy Curls

    • 1 ½ cups cooked brown rice
    • 1 tablespoon WYW Nooch
    • 1 handful fresh parsley, chopped

    • 1 yellow onion, diced
    • 1 tablespoon minced garlic
    • ¼ teaspoon crushed red pepper or black pepper

    • 1 large cabbage, chopped

    • 1 15 oz. can diced tomatoes
    • 1 15 oz. can tomato sauce
    • 1 handful fresh chives, chopped

    • Cashew Cream (optional)
    • ½ cup raw cashews
    • ½ cup water

    Instructions:

    Preheat the oven to 400°F.

    Add the Soy Curls to a bowl with plenty of hot water, and set aside to rehydrate for about 10 minutes. Strain out the water and add them to a nut milk bag. Squeeze the bag over the sink to press out the excess water. Add the rehydrated Soy Curls to a food processor and pulse a few times to make a ground consistency.

    Combine the ground Soy Curls, rice, nutritional yeast, and parsley in a large mixing bowl. Mix well and set aside.

    Add the onion, garlic, and pepper to a large saucepan. Sauté over medium-high heat for a few minutes, adding a little water or veggie broth as needed to keep from sticking. Then add the cabbage and continue to cook for 10 minutes, stirring often. Add the tomatoes, tomato sauce, and chives. Stir well and cook for a few more minutes to heat through, then remove from heat.

    To make the Cashew Cream, add the water and cashews to a high-speed blender and blend until smooth.

    Finally, assemble the casserole in a 10-12" glass casserole dish. Begin with a base layer of 1/2 of the Soy Curl mixture and top with 1/2 of the cabbage mixture. Evenly drizzle on all of the cashew cream. Then, add the remaining Soy Curl mixture and top with the remaining cabbage mixture.

    Bake uncovered for 20 minutes.

    Serve and enjoy.