Monday, September 9, 2024

One Pot UnStuffed Vegan Cabbage Rolls ; A No-Fuss Plant-Based Meal




cabbage and tomato sauce in a skillet

The weather has cooled off a bit, and I'm already thinking of heartier foods! One of my favorites is stuffed cabbage BUT it's way too labor intensive for me to want to sit and roll the cabbage, so I make an "unstuffed cabbage roll" version instead, which is an easy one pot plant-based (GF) recipe with no rolling involved!

Vegan Unstuffed Cabbage Rolls: Easy, Healthy, and Delicious

If you are looking to add more high fiber plant-based meals to your diet, this one-pot meal is a crowd pleaser. Big on flavor and nutrients, it's a perfect choice for a busy weeknight or even a cozy weekend dinner. Eat it as a meal by adding chickpeas or a side dish with your any meal. It is gluten-free and oil-free as well.

cookbook yellow cover
The cookbook is over 40 years old and has been well used!

Back in 1979, as chairperson and editor of a fundraiser, I published a cookbook for a local charitable organization called Hamilton Hadassah. (It was located in Hamilton, NJ).  I collected recipes from the membership, edited, found a young high school student to design  the cover. Once published, the membership sold the cookbooks to friends and family, and we raised a significant amount of money to donate to Hadassah Hospital in Jerusalem. One of the recipes that I submitted to our community cookbook was for my mom's stuffed cabbage rolls which she mainly made on holidays because it was so much work.

stuffed cabbage rolls

My mom's cabbage roll recipe was sweet and sour and made with sauerkraut and raisins in her cooking sauce. Although my recipe is vegan and  my mom's recipe was made with chopped meat, I adapted her recipe and made vegan version.

"Impossible Burger" or "Beyond Burger" would work perfectly in her recipe as far as taste and texture, but I find the fat of the content of "fake alternative meat" way too high and unhealthy for me to want to use. So instead use a lower fat plant-based protein such as tofu and or chickpeas. I've made it both ways. 

 

skillet with cabbage and chickpeas

Ingredients: 
1 cup of chopped onions
4 cloves of garlic, chopped
1 jar of organic salsa (mild, medium or hot)
optional: 1/4-1/2  cup of tomato paste for thicker sauce
2 jars (from empty salsa) of vegetable broth or water
2 cups of white cabbage, chopped  
3 tablespoons of dark raisins, soaked in 1/2 cup of water for 15 minutes 
1/4 cup of freshly squeezed lemon juice
1/2 block of tofu, crumbled
3 cups of sauerkraut 
Optional: 1 cup of cooked chickpeas 
2 cups of white or brown rice, cooked (should be still warm and recently cooked)

Directions: 
Sauté onions in a large wide rimmed skillet or Dutch oven with 1/4 cup of water or broth for 5 minutes, stirring. Add garlic and sauté another 3 minutes stirring. Add white cabbage, salsa, raisins with water, vegetable broth, tofu, and lemon juice. Bring to a boil, reduce to simmer, cover and cook for about 15 minutes until cabbage is soft, stirring occasionally. Remove lid and add sauerkraut and optional chickpeas. Mix into mixture and cook and additional 3-5 minutes until sauerkraut and optional chickpeas are hot. Add mixture to a casserole dish and top with rice.  

skillet with cooked cabbage

Vegan Unstuffed Cabbage Rolls Are A Hearty Healthy Meal
  1. Healthy and Nutritious
    This dish is packed with wholesome ingredients. Cabbage, a key ingredient, is rich in vitamins C and K, fiber, and antioxidants. The addition of chickpeas provides a hearty dose of protein and fiber, while tomatoes and spices add depth and nutrients. It’s a balanced meal that’s both satisfying and nourishing.

    cabbage and sauce over white rice in a skillet

My Notes: 

1. Sticky white rice is my favorite rice to eat with this dish 
2. I sometimes add a little ketchup while cooking or before serving to each dish but not necessary.
3. The recipe is versatile. Using more or less sauce . it doesn't have to be perfect measurements. Sometimes chickpeas and sometime crumbled tofu. It comes out a little differently every time I make it.
4. Squeeze out some of the water before crumbling tofu (I use my hands to crumble the tofu). 
5. All recipes on this blog since 2022 are naturally gluten-free, plant-based, and oil-free. 
6. Can you make this in the Instant Pot? Yes, but I have not developed the recipe yet. Should be easy but don't overcook the cabbage.

jar with raisins and open lid



36 comments:

  1. That looks pretty nice...I would have enjoyed it if my stomach agreed with cabbages.

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    1. Yes cabbage can bectough on some stomachs

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  2. My mom used to do something like this! But I don't have her recipe for it, so I appreciate seeing yours!

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    1. All the flavors half the work Jeff

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  3. Don't you just love taking the recipes from childhood and converting them to our current lives? I sure do, nice conversion.

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    1. Yes I think our modernized versions are less work

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  4. Oooo, that first dish looks delicious. My mom used to make meals with cabbage all the time, and I really miss that.

    Have a terrific week.

    ~Sheri

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    1. Cabbage was always a frugal vegetable was I was growing up and people. Took advantage to stretch a meal

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  5. I love all of the big flavors you've infused into these unstuffed cabbage rolls. My favorite part though is how easy you've made this recipe by skipping the work of rolling up the cabbage rolls. Serving this with chickpeas sounds amazing!!

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  6. I love stuffed cabbage, but I haven't had any for years - I'm too lazy to make them lol. That's why this "lazy" yet still perfectly hearty and delicious version is right up my alley!

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  7. I love stuffed cabbage, but I haven't had any for years - I'm too lazy to make them lol. That's why this "lazy" yet still perfectly hearty and delicious version is right up my alley!

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  8. Unstuffed works for me too, Judee! Looks simply delicioso!
    I love how you helped a hospital in Jerusalem with your cookbook proceeds. May you blessed in many ways for your kindness to help others.
    Prayers for peace,
    Roz

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  9. Not sure if my comment went through or not, Judee. Can you let me know?

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    1. It went through but I need to approve before it publishes

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  10. This recipe is a nice take on traditional cabbage rolls. Thank you!

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  11. What a great idea!
    Tandy | Lavender and Lime https://tandysinclair.com

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  12. Yum. LOVE this recipe, especially since I'm all for Simple, healthy, and delicious. I pinned this post.

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    1. Thank you Nancy. Much appreciated.

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  13. Way to find an easier way to prepare one of your favorites! And I love the title of your cookbook, Not Just Nibbles and Noshes. I can see how it would make for a fun fundraiser. 📕😀

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    1. Yes, the cookbook was a fun project !

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  14. my mom made cabbage rolls in quite the same way, i remember them and smile. you have adapted the recipe well, i do not like tofu so i would leave that out and maybe sub in chop meat!!

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    1. The flavor of the stuffed cabbage was so good that my mom made, so I tried to duplicate the flavor.

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  15. You're so clever to come up with all these variations, Judee! It all looks good but if I'm being honest, your mom's recipe sounds like the one I'd love to try, hahaha! xoxo

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    1. I get it Jenny! and you are probably not alone on that one!!

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  16. I am a huge cabbage fan. Stuffed or unstuffed, I love, love, love cabbage dishes. In fact, there's a new head in the crisper as I write. Happy Eating!

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  17. This really looks delish and easy to make.
    I never tired cabbage rolls until now only because it was messy to roll them parcels. This short cut recipe is brilliant!

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    1. Thanks Balvinder. All the flavor without the work.

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  18. Yummy Yum Yum! I loved your mom’s stuffed cabbage but so nice that it is available vegetarian style.

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Your comments are appreciated. I love knowing who is stopping by to read my posts! Have a great day.

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