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Baked Savoy Cabbage & Beet Casserole served
Delicious and nutritious beet and savoy cabbage casserole

Baked Savoy Cabbage & Beet Casserole

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
This dish is a 'smart casual' reimagining of a classic Hungarian layered cabbage. The earthy sweetness of the beet pairs surprisingly well with the robust flavor of savoy cabbage, while the rice absorbs the juices from the roasted vegetables. Though it may seem like an unusual pairing, the result is a vibrant, flavor-rich, hearty meal proving that meat-free dishes can be satisfying.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot (for blanching)
  • Casserole dish (ovenproof)
  • Skillet

Allergen Information

⚠️ Wheat (Breadcrumbs)

Instructions

1 ✓

Cook the rice in lightly salted water, then drain. Peel and grate the beets using a large-hole grater.

Tip: It's best to cook the rice 'al dente' (slightly firm) because it will soften further in the oven from the vegetable steam.
2 ✓

Separate the cabbage leaves and cut out the thick stems. Boil (blanch) in salted water for 2-3 minutes, then immediately plunge into ice water.

Tip: The thermal shock (boiling -> ice cold) stops the cooking process and sets the chlorophyll, keeping the cabbage bright green.
3 ✓

Sauté the chopped onion and garlic in oil until translucent. Add the grated beets and sauté for 5-6 minutes until slightly wilted.

Tip: Sautéing caramelizes the sugars in the beet, giving it a deeper flavor.
4 ✓

Mix the sautéed beet mixture with the cooked rice. Season with salt, pepper, and chopped parsley.

Tip: Taste the filling! You must adjust the seasoning now; you won't be able to later.
5 ✓

Layer in an oiled casserole dish: cabbage leaf, beet rice, cabbage. Lightly salt the layers.

Tip: Press down the layers to make it compact so it slices beautifully.
6 ✓

Spread the (vegan) sour cream on top and sprinkle with breadcrumbs.

Tip: The breadcrumbs protect the sour cream from drying out and add a crunchy texture.
7 ✓

Bake in a preheated oven at 350°F (180°C) for 25-30 minutes until the crumbs are golden brown. Let rest for 10 minutes before serving.

Tip: Resting allows the juices to settle so it doesn't fall apart when cut.

Recipe FAQ

Why is the dish watery?
You didn't drain the cabbage well enough after blanching, or the beets released too much juice.

Ingredients

  • 1 head Medium Savoy Cabbage
  • 14 oz Raw Beets
  • 1/2 cup Rice (uncooked)
  • 1 whole Onion
  • 2 cloves Garlic
  • 3 tbsp Olive Oil
  • 1 cup Vegan Sour Cream (or regular)
  • 3 tbsp Breadcrumbs
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 bunch Fresh Parsley