Prep Time: 15 Minutes

Cook Time: 1 1/2 to 2 Hours

This is an excellent dish for all occasions and makes a great dish to share at family gatherings or pot lucks. What I like about this meal is how easy it is to prepare. And everyone loves good lasagna-- especially one made with cabbage. I prefer a cabbage lasagna to the heavy noodles of the traditional lasagna. I have made this with Match Vegan Ground Chicken, Match Vegan Ground Beef, and Match Vegan Ground Italian Sausage. You can also use other vegan beef, chicken, and/or sausage substitutes for making this lasagna.

Ingredients:

1 Pound Match vegan ground beef, chicken, or sausage

1 Large onion, chopped

8 to 10 Garlic cloves, chopped to equal 6 teaspoons

1 Teaspoon salt

½ Teaspoon pepper

½ Teaspoon oregano

18 Ounce can of tomatoes with green chives (I like to use the Rotel brand)

1 (8 Ounce) can of tomato sauce

½ Cup uncooked rice, white or brown

2 Pounds of fresh cabbage, shredded

1 Cup grated vegan American or Cheddar cheese (I have found out that Daiya Cheddar Style Shreds work well in this dish)

Direction:

In your frying pan, add vegan ground beef, chopped onion, chopped garlic, salt, pepper, and oregano. If the mixture is dry and sticking to the pan when cooking, add 1 tablespoon vegetable oil. Cook your ground beef until done. Remove from stove and set aside. In a mixing bowl, add tomatoes, tomato sauce and rice. Mix together and set aside. In a separate mixing bowl shred you cabbage and set aside. Prepare your cheese. You can use graded cheese or thin cheese slices. Add the ingredients from your frying pan to the bowl with the tomato mixture. Mix well and set aside. In a 9x13x12 inch glass baking dish, coat the dish with vegan margarine or vegan butter. Pour half your meat and rice mixture in the bottom of your baking dish. Cover the mixture with half of your shredded cabbage. Add half of your shredded or thinly sliced cheese on top of the cabbage. Repeat the first three layers ending with your cheese. Cover your baking dish with aluminum foil. Bake at 350 degrees for 1 ½ to 2 hours or until the rice is fully cooked.

Serve with salad and hot vegan buttery French bread.

Image courtesy Flickr.com