Wednesday, July 30, 2014

Unstuffed Cabbage

I remember when my Mom used to make stuffed cabbage rolls for dinner. I loved them, but they were time consuming and of course I no longer eat meat. I saw this recipe over at Laaloosh and decided it would be fast and also easy to make vegan. I had some leftover sauerkraut from our Reuben sandwiches last weekend and leftover rice from last nights stir-fry. So this was a really simple dish to make and a great way to use up some stuff in the frig. I used about a cup of leftover rice, but I'll include the directions for starting from scratch. I love the sweet and sour tastes of this dish.

  • 1 package Gardein beefless ground
  • 1 medium head of cabbage, cored and chopped (not too small but bite sized pieces - mine wasn't small enough)
  • 2 (14.5 oz) cans fire-roasted diced tomatoes
  • 1 medium onion, chopped
  • 1 cup sauerkraut
  • 1/4 cup apple cider vinegar
  • 1/2 cup uncooked brown rice (I used a cup or so of leftover cooked rice)
  • 4 cloves garlic, minced
  • 1 teaspoon olive oil
  • 2 tablespoons tomato paste
  • 2 tablespoons sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 cup beef-less beef broth
  • Salt and pepper to taste

Cook rice according to package directions. Set aside.
Bring a large pot of salted water to a boil. Add cabbage and let cook for about 5 minutes. Drain and set aside.

Heat oil in a large skillet over medium high heat. Add in garlic and onion, and cook until just softened a bit, about 2 minutes.

Add the beefless ground. Cook until everything is warmed through.

Stir in diced tomatoes, sauerkraut, tomato paste, broth, vinegar, sugar, thyme and paprika. Lower heat to medium and let simmer for about 10 minutes.

Add in rice and cabbage and mix well to combine.

Season with additional salt and pepper as desired and let simmer another 5 minutes to heat up.


Post a Comment