Cabbage Casserole

1 tablespoon extra-virgin olive oil

1 cup chopped onions

1 lb veggie burger, crumbled (Morningstar)

1 cup cooked brown rice

¼ teaspoon sea salt

¼ teaspoon garlic powder

¼ teaspoon thyme leaves

2 cups tomato soup

6 cups coarsely shredded cabbage (1 small head)

Grease a medium casserole dish. Pour olive oil in a large skillet over medium heat. Add onions; cook until tender, sterring frequently. Stir in next 6 ingredients. Mix well. Spread half of cabbage in casserole dish. Cover with burger mixture. Sprinkle with remaining cabbage. Pour tomato soup evenly over the top. Cover tightly an dbake for 1 hour or until cabbage is tender.