This “No Roll Cabbage Roll” recipe is not only heavy on the vegetables, but it is gluten free, and easily vegan… just sub with your favourite vegan bacon and cream. The layers of rice, bacon, and cabbage are slowly baked in tomato soup and cream to create the most scrumptious dish. A Couple of Celiacs!
Preheat oven to 350* and take out a large 3.9L casserole dish (9 x 13).
Cook the rice, and water, in a Dainty Rice cooker, or in a saucepan for 15 minutes. (Note: the rice is cooked in less water than normal, due to the addition of tomato soup and cream).
Fry the bacon, and onion in a pan, drain the grease and stir in the rice. Then combine the bacon, onion and rice well.
In the casserole dish add a layer of cabbage (about 2 cups).
Add half of the rice mixture on top of the cabbage and evenly spread it around.
Add a second layer of cabbage (2 cups) on top of the rice, then add the second layer of rice. Top with a final layer of cabbage.
In a large jar combine the tomato soup and cream. Place a lid on top and shake the jar to mix the two ingredients.
Pour the tomato soup and the cream over the top of the rice mixture and cabbage.
Cover the dish with a lid and tin foil and bake at 350°F for one hour. Remove the lid and bake for another 15 minutes, or until the rice is cooked through and the top is baked a golden brown.