Ingredients

• 3 tablespoons olive oil, divided, plus more for drizzling
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 package vegan ground round (I use Yves, it’s a 340g package.)
• 1/2 cup uncooked brown rice
• 1/2 cup uncooked red lentils
• 1 640 mL jar of your favourite tomato sauce
• 3 cups low sodium vegetable broth, divided
• 1 teaspoon salt, divided
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 medium head cabbage, shredded
• juice of 1 lemon
• 1 tablespoon agave
• freshly cracked pepper

Directions

1. In a dutch oven, on medium heat, heat up oil. Add your onion. Sauté for a couple minutes until translucent. Add in your garlic. Cook for another minute, until fragrant, stirring so it doesn’t burn. Add your ground round, brown rice, lentils, tomato sauce, 2 cups of vegetable broth, 1/2 teaspoon salt, parsley, and basil. Bring to a simmer and take off heat. Transfer the mixture into a large bowl.
2. Preheat your oven to 350 degrees. Put your shredded cabbage into a large mixing bowl. Whisk together the lemon juice, 1 tablespoon of olive oil, agave, 1/2 teaspoon salt, and pepper. Pour over your shredded cabbage and toss until cabbage is evenly coated.
3. Layer ingredients into your dutch oven starting with the sauce mixture and ending with the cabbage. When ingredients are used up, pour 1 cup of vegetable broth over your casserole. Drizzle a little olive oil. Put the cover on. Place into your preheated oven and bake for 1.5 hours.
4. Let sit for ten minutes before serving. Serve with vegan sour cream. Fresh bread for soaking up juices is a bonus!
5. Enjoy!