Vegetarian Baked Cabbage And Rice Casserole Recipe

About this recipe

A hearty vegetarian casserole featuring tender cabbage, carrots, and rice in a creamy celery sauce, topped with melted cheese for a satisfying dinner option.

Ingredients

• 100 g Sambar Onion Peeled
• 1 pc Cabbage Red
• 200 g Orange Carrot (Gajar)
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté until softened, about 5 minutes.
2. 2. Season the onion with 2 teaspoons of salt and 1/8 teaspoon of pepper. Add 4 cups of shredded cabbage and 1 to 1 1/2 cups of sliced carrots to the skillet. Cook for 10 minutes, stirring occasionally, until the vegetables are slightly tender.
3. 3. Stir in 1 cup of uncooked rice and mix well. Remove from heat.
4. 4. In a bowl, combine 1 cup of water with 2 teaspoons of soy sauce. Mix until smooth.
5. 5. Transfer the vegetable-rice mixture to a 3-quart casserole dish. Pour the soy sauce mixture evenly over the top and stir gently to combine.
6. 6. Cover the casserole tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 45 minutes.
7. 7. Remove the foil, sprinkle 1/2 cup of ricotta cheese evenly over the top, and return to the oven. Bake uncovered for an additional 15 minutes, or until the cheese is heated through and slightly golden.
8. 8. Let the casserole rest for 5 minutes before serving. Enjoy your hearty vegetarian dinner!