Keeping with my theme of low carb January, I came across this yummy recipe on Pinterest! I had to make a few modifications to make it vegan, and it came out absolutely delicious!!!
This casserole is easy to prepare and takes no more than 30 to 35 minutes.
As a kid, I never liked the taste of cabbage. I guess my taste buds have changed over time because I love cooked cabbage. The different veggies in this dish make it colorful, and it smells delicious as you are preparing for it.
Seasoning is the key! The recipe calls for some salt, but I never added any because all the other seasonings were salt-free, so I layered my seasonings until it met my taste expectations.
The nondairy cheese melted perfectly in this casserole. The key is adding the cheese at the end and covering the pan until the cheese melts. If you love cheese on your veggies, you will love this casserole.
Oil (for sauteing)
16 oz Meatless ground
1 Medium sweet onion (chopped)
2 Orange bell peppers (sliced)
2-3 garlic cloves (minced)
15 oz can Fire-roasted diced tomatoes
½ cup water
Nondairy cheddar (shredded)
Nondairy pepper jack (shredded)
Add oil to a large pan on medium heat.
Saute onion and orange pepper until soft. Add meatless ground cook for about 5 minutes.
Add garlic saute for 1 minute.
Stir in tomatoes, spices, salt, and pepper.
Add cabbage cover and cook for 15 to 20 minutes or until cabbage is tender.
Top with cheeses cover until melted.
Your turn: What is your favorite low carb casserole?
Please don’t forget to share it with your friends.