Recipes

Easy Lazy One Pot Cabbage Roll Casserole

Are you a cabbage fan? Some are and some aren’t 🙂

Not fan of cabbage?

Then this recipe will change your mind once you taste it.

Stuffed cabbage is a delicious traditional dish from eastern Europe. There are lots of ways to make it.

Another Extra!

Have you ever craved lasagna but don’t want to eat extra carbs? Then this Cabbage Roll Casserole is the perfect solution for you.

The cabbage replaces pasta for a light and satisfying meal that is flavorful enough to make you forget about the carbohydrates.

This One Pot Cabbage Roll Casserole have all the flavor of the original recipe, but they are way easier to make. No need to worries with boiling and stuffing and rolling up a bunch of cabbage leaves.

The combination of ingredients will make everyone who taste it crave for more. It’s super easy for any night of the week and just as special for a Sunday dinner.  Plus, it is cooked up all in one pot, with no need to bake it in the oven.

One Pot Cabbage Roll Casserole

Nicole Kearsley
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. I love a 'set it and forget it' frame of mind. I used plant-based ground meat but crumbled or TVP would work.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner, Main Course
Cuisine American, Vegan
Servings 6

Ingredients
  

  • 1 ounces Plant-Based Meat ground
  • 3 pieces Garlic Cloves minced
  • 1 piece Onion diced
  • 4 cups Green Cabbage chopped
  • 28 ounces Tomatoes can diced
  • 14 ounces Tomato Sauce can
  • 2 cups Vegetable Growth 'no beef
  • 3/4 cup Long Grain Rice
  • 1 teaspoon Paprika
  • 1 tablespoon Brown Sugar
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Fresh Dill (1 tsp dried) chopped
  • 1 piece Bay Leaf

Instructions
 

  • In a large, deep skillet or Dutch oven, brown ground plant-based meat, onions and garlic together. Cook until browned and crumbled approximately 5 to 6 minutes.
  • Add cabbage, tomatoes, tomato sauce, broth, rice, dill, paprika, sugar, salt, pepper and bay leaf; bring to a boil.
  • Cover and reduce heat, and simmer until cabbage is tender and rice cooked; approximately 45 minutes. Let stand 10 minutes and remove bay leaf before serving. Serve with vegan sour cream of desired.

Notes

ADD MORE FLAVOR: If you like, add some shredded vegan cheese to each individual serving of casserole when you are ready to serve.
CABBAGE: If you prefer to have the cabbage soft and the rice very tender, similar to cabbage rolls, add another 1/4 cup of water after the 90 minutes and cook for another 30 minutes.
TOMATO SAUCE: You can use a can of Rotel instead of tomatoes sauce if you prefer spicy food.
Keyword plant based, vegan
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