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–+ servings

Baked Cabbage & Bean Casserole

Venelina Dove M.D.
The combination of cabbage and beans makes it healthy and truly filling. With only whole natural plant food ingredients, this is a dish that cares for your health
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine European
Servings 4 servings
Calories 443 kcal

Ingredients
 

  • 3 cups (450 g) white navy beans, 16 oz, cooked
  • ½ head (515 g) cabbage, 18 oz, chopped
  • 1 medium (120 g) carrot, 4 oz, chopped
  • 1 (120 g) onion, 4 oz, chopped
  • 1 cup (210 g) canned tomatoes, 7.5 oz, chopped
  • 3 cloves garlic, pressed
  • 1 tbsp paprika
  • 1½ tsp savory
  • 1 tbsp mint
  • 1 bay leaf
  • 1 tsp marjoram
  • 1½ tsp Himalayan salt
  • 2 tbsp ground flax seeds

Instructions
 

  • Preheat the oven to 200°C (400°F).
  • In a large pot, place the chopped cabbage, carrot, onion, tomatoes, and garlic. Pour in a half cup of water (120 ml), season with the spices (paprika, savory, mint, bay leaf, marjoram, and salt) and stir. Cook until tender or about 15 mins, stirring from time to time.
  • After that, add the cooked beans and ground flax seeds in the pot as well. Stir everything well.
  • Spread the cabbage and beans mixture in a baking/casserole dish. Mine measures 26 x 20 cm (10" x 8"). Add about a ⅓ cup (80 ml) of water. Smooth the surface with a spoon.
  • Bake the casserole in the oven for about 25 mins. Enjoy!

Notes

  • If you decide to cook your own beans, you'll need about one heaping cup (200g/7 oz) dry beans. Soak them overnight. Then, boil in plenty of water until soft.

Nutrition

Serving: 1gCalories: 443kcalCarbohydrates: 95gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 1217mgFiber: 23gSugar: 39g
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