This turned out WAY better than I ever expected. It does take a long time, but it's super easy to prep with a huge payoff.
Source: Savory Lotus | Serves: 6-8 | Time: ~1.5 hr
Changes: replaced ground me with chopped Beyond Meat brats and replaced onion with fennel. I used one skillet to prep the Beyond Meat and the cabbage. I don't like making too big of a kitchen mess!
1/2 cup white rice
3 tbsp EVO (I used Seasons buttery EVO)
1 lb Beyond Meat brat sausauges, chopped into 1/2 inch pieces
1 small fennel bulb, chopped
1 tsp salt, divided
1 head of green #cabbage (about 2 pounds), sliced and chopped
1 tbsp maple syrup
pepper, to taste
1 and 3/4 cup veggie broth (homemade to reduce sodium)
Cook rice according to pacakage instructions. Set aside.
Preheat oven to 400’F. Grease a 12 inch cast iron skillet and set aside.
Heat 1 tbsp EVO in a skillet. Ad beef, onions and 1/2 teaspoon of salt. Cook for 7-8 minutes. Stir occasionally to keep the fake meat from sticking. Move to a large bowl.
In the large skillet, add remaining 2 tablespoon of EVO over medium heat. Add chopped cabbage and remaining 1/2 teaspoon of salt. Cook covered until soft, stirring occasionally – about 8-10 minutes.
Once cabbage is done, add it to the large bowl with the meat and fennel. Add rice, maple syrup, and pepper. Mix to combine. Scrape into prepared skillet or baking dish.
Pour broth over the casserole.
Bake for 45-55 minutes, until golden brown on top.
Divvy into bowls and enjoy!