Vegan Unstuffed Cabbage Rolls
These Unstuffed Cabbage Rolls will be your new weeknight favorite. They have all the flavors and textures of the classic recipe but without all the work. No boiling, stuffing, or waiting...just cook everything in one pan and serve it on a bed of rice.
Servings 5 people
Calories 398kcal
Equipment
- Large Pan with Lid
- Medium Pot
Ingredients
- 1.5 tablespoons avocado oil or preferred oil
- 1 large onion , diced
- 4-5 cloves garlic , chopped or minced
- 12-16 ounces vegan ground meat or crumbles
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1.5 teaspoons smoked paprika
- ½ teaspoon red pepper flakes (*optional)
- 1 28-ounce can diced tomatoes , fire-roasted (sub regular)
- ½ cup vegetable broth
- 1 small head green cabbage , cored and chopped/sliced (about 7-8 cups)
- 1 tablespoon brown sugar
- 2 tablespoons red wine vinegar
- ¾ teaspoon sea salt , more to taste
- Fresh cracked pepper , to taste
- 1.5 cups uncooked long-grain rice (I used Jasmine)
- ¼ cup chopped parsley
Instructions
- Cook the rice according to package directions (I usually add a ¼-1/2 teaspoon of salt to the water). When fully cooked, fluff with a fork, cover, and set aside (the rice takes about 15-20 minutes - you can start making the mixture while it cooks).
- Heat oil in a large pan over medium heat. Add the onion and a sprinkle of salt. Sauté until translucent, about 3-4 minutes.
- Push the onions to the side and add the vegan ground. Break up into crumbly bite-sized pieces. Cook for 4-7 minutes until cooked throughout and slightly browned. Now combine with the onions and cook for another 1-2 minutes.
- Add the garlic, tomato paste, thyme, smoked paprika, and red pepper flakes. Sauté for 30-60 seconds, until fragrant.
- Add the broth, tomatoes, cabbage, vinegar, sugar, salt, and pepper. Stir to combine, then raise the heat to get things simmering, then lower the heat to maintain a gentle simmer. Cover with a lid and cook for 20-30 minutes, stirring occasionally, until cabbage is tender. Now remove the lid and simmer for another 2-3 minutes, or until thickened. Taste for seasoning and add more if needed
- Remove from heat, sprinkle with parsley, and serve on a bed of rice. Enjoy!
Notes
Vegan Ground Meat - I used Beyond Meat for this recipe, but you can use any vegan ground or even crumbles. I find that Beyond ground doesn't brown a whole lot in the pan, so just make sure it's cooked throughout. If it starts to stick to the pan, just deglaze with a splash of broth or water (red wine is nice too). Make sure to read the package directions for whichever ground/crumbles you choose.
Nutrition
Calories: 398kcal | Carbohydrates: 68g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 588mg | Fiber: 9g | Sugar: 9g
