1medium sweet or yellow oniondiced (approximately 2 cups or 250 grams)
3garlic clovesminced (1 tablespoon or 8 grams)
113.7 ounce bag vegan ground beef crumbles, dethawed (I used the Ground Be’f by Gardein) 390 grams
1 1/2teaspoonoregano1 gram
1 1/2teaspoonsalt10 grams
1teaspoonpaprika2 grams
3/4teaspoondried thyme1 gram
1/2teaspoonblack pepper1 gram
1/4cupgolden raisinsoptional, 40 grams
2/3cupwhite or brown riceuncooked, 125 grams
2cupsvegetable broth or water480 grams
28ouncecan of crushed tomatoes794 grams
1small green cabbagecore removed and chopped (approximately 6 cups or 535 grams)
Vegan Sour Cream for servingoptional
Instructions
In a large skillet or dutch oven pot, heat olive oil over medium heat. Cook onion until softened (approximately 5 minutes).
Add garlic and cook until fragrant (approximately 1 minute).
Stir in vegan ground beef crumbles, oregano, salt, paprika, dried thyme, and black pepper.
Add the raisins, uncooked rice, broth or water, crushed tomatoes, and cabbage, and mix to combine.
Bring to a boil then reduce heat and simmer covered for 30 - 35 minutes min until the cabbage and rice are tender. Stir every few minutes while simmering. Serve with vegan sour cream if preferred.
Notes
Store in an airtight food-safe container in the fridge for up to 5 days.