Vegetarian Cabbage Bake Recipe

About this recipe

A hearty and comforting vegetarian casserole featuring layers of tender cabbage, savory plant-based crumbles, and a rich tomato sauce. Perfect for a satisfying dinner.

Ingredients

• 400 g Organically Grown Cabbage (Patta Gobhi)
• 100 g Sambar Onion Peeled
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 ltr Real Fruit Power Tomato Juice
• 51 g Knorr Classic Thick Tomato Soup
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Bring a large pot of water to a boil. Add 1 medium head of cabbage, chopped, and boil for 10 minutes. Drain and set aside.
3. 3. In a skillet over medium heat, sauté 1 diced onion in 1 tablespoon of olive oil until softened, about 5 minutes. Add 400 g of chickpeas and cook until heated through, seasoning with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
4. 4. In a large casserole dish or oblong baking pan, layer half of the boiled cabbage, followed by half of the chickpeas and onion mixture. Repeat the layers with the remaining cabbage and chickpeas.
5. 5. In a bowl, mix 1 cup of tomato juice and 2 cans (about 300 ml each) of tomato soup until smooth. Pour this mixture evenly over the layered ingredients in the casserole dish.
6. 6. Cover the dish with aluminum foil and bake in the preheated oven for 1 1/2 hours. Remove the foil for the last 15 minutes of baking to allow the top to brown slightly.
7. 7. Remove from the oven and let the casserole rest for 10 minutes before serving. Enjoy your vegetarian cabbage bake!