Updated: Apr 7

My mom would spend an entire day making cabbage rolls. Although I loved them, I'm simply too lazy to put that kind of effort into a dish. The beauty of this version, aside from being vegan, is it cooks in one pot. **Note- plant-based ground needs to be added towards the end of simmering time for best results.


12 oz ground plant-based meat

3 garlic cloves minced

1 onion diced

5 cups chopped green cabbage

28 oz can diced tomatoes

14 oz can tomato sauce

2 cups 'no beef' vegetable broth

3/4 cup long grain rice

1 tsp paprika

1 Tbsp brown sugar

2 tsp salt

1 tsp pepper

1 Tbsp chopped fresh dill(1 tsp dried)

1 bay leaf

Sour cream for serving


1. In a Dutch oven over stockpot over medium-highheat, cook ground plant-based until browned and crumbled approximately 6 to 7 minutes. Remove from Dutch oven and set aside.

2. Return Dutch oven to medium-high heat with 1 Tbsp oil, sauté onions and garlic until translucent, approximately 5 minutes.

3. Add cabbage, tomatoes, tomato sauce, broth, rice, dill, paprika, sugar, salt, pepper and bay leaf; bring to a boil.

4. Cover and reduce heat to medium-low, and simmer 40 minutes.

5. Stir in cooked plant-based ground and continue to simmer another 5 minutes.

6. Turn heat off and let stand 10 minutes and remove bay leaf before serving. Serve with vegan sour cream of desired.

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