Quorn™ Layered Stuffed Cabbage Casserole

• 2 Tbsp. olive oil, divided
• 1 lg. onion, chopped
• 1 clove garlic, minced
• 8 cups shredded red & green cabbage
• 1/2 tsp. caraway seeds (opt.)
• salt & pepper, to taste
• 1 pkg. (12 oz.) Quorn™ Grounds
• 1/4 tsp. allspice
• 2 cans (14.5 oz. each) petite cut diced tomatoes with garlic & onion
• 1/3 cup plain Greek-style yogurt
• 3 cups cooked brown rice

Let's Cook

1. Heat oven to 350°
2. Heat 1 tablespoon of the olive oil in large skillet over Med.-High heat. Add onion & garlic; sauté 3-4 minutes, or until softened. Add cabbage & caraway seeds. Cook, while stirring, over Medium heat 8-10 minutes longer, or until soften. Season with salt & pepper. Remove from skillet; set aside.
3. In same skillet, heat remaining olive oil over Med.-High heat. Add Grounds, allspice & tomatoes. Cook, while stirring, about 5 minutes or until heated through. Stir in yogurt until well blended; season with salt & pepper. Stir in rice.
4. Layer ½ of the cabbage mixture onto bottom of 9” x 13” baking dish. Evenly top with Grounds mixture; cover with remaining cabbage mixture. Cover with foil; bake 45 minutes -1 hour or until heated through.