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Cabbage and Rice Casserole with Cannellini Beans

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Cabbage and rice casserole is an inexpensive vegetarian dish that is full of flavour. The cannellini beans and brown rice provide lots of fibre, while the cottage cheese is high in protein, making this a filling meal.

cabbage and rice casserole

If you’re worried that brown rice and cabbage doesn’t sound very exciting, you may be pleasantly surprised by this dish.

This cabbage and rice casserole is a full-flavour vegetarian meal thanks to the herbs, garlic, mustard and cheesy goodness.

Because it’s full of vegetables, this is a great one-dish vegetarian meal. But you can also serve it with a side-salad or some garlic bread.

The brown rice and cannellini beans make this dish high in fibre. If you don’t have cannellini beans, you can use butter beans, navy beans or any white bean you have on hand.

This dish also has lots of protein from the cottage cheese and eggs. The combination of the fibre and protein make this a filling meal.

If you don’t have cottage cheese on hand, you can use plain milk or you can try your hand at making your own cottage cheese, which is easy to do.

This vegetarian casserole uses eggs to bind it together, so it’s a little like a very veggie-full frittata, but not as eggy.

Yield: 6 serves

Cabbage and Rice Casserole

cabbage and rice casserole

This vegetarian dish is inexpensive, healthy and full of flavour.

Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1 cup brown rice, uncooked
  • 1/2 cup sliced mushrooms
  • 1 onion, finely sliced
  • 2 cloves garlic
  • pinch dried thyme
  • 1/4 head cabbage, finely shredded
  • 2 carrots, grated
  • 1 zucchini, grated
  • 1 tin cannellini beans, drained and rinsed
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 3 eggs
  • 1 Tbsp. wholegrain mustard
  • 1/2 cup or so of grated tasty cheese

Instructions

  1. Preheat oven to 200°C. Lightly grease a casserole dish.
  2. Cook rice according to packet instructions. I like to cook it in the rice cooker.
  3. In a large frypan, lightly sauté mushroom in a little olive oil. Remove from heat.
  4. Add a little extra oil to the pan and sauté onion until soft. Add cabbage and sauté for a further 5 minutes.
  5. Add the grated vegetables, garlic and thyme and continue to cook until vegetables are softened and cooked – another couple of minutes.
  6. Meanwhile, in a large bowl beat the eggs, cottage cheese, sour cream and mustard. Add the cabbage mixture, cannellini beans and cooked rice.
  7. Pour into a greased casserole dish, top with grated cheese and bake for 20- 30 minutes or until golden and bubbly.

Notes

You can use whatever vegetables you have on hand. If mushrooms are expensive, you can leave them out.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 332Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 131mgSodium: 497mgCarbohydrates: 31gFiber: 6gSugar: 6gProtein: 20g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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3 Comments

  1. I forgot to add that my meat loving husband quite liked this dish, despite it being vego, full of cabbage (my favourite veg, not his favourite) and beans. It came out much tastier than I thought it would.

  2. Just wanted to thank you for this recipe. I made it a couple of nights ago and it was dee-licious! Will become a regular through the winter months I think!

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