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–+ servings
3 bowls of vegan unstuffed cabbage rolls with spoons and sour cream on top
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5 from 6 votes

Unstuffed Cabbage Rolls

These easy unstuffed cabbage rolls are a one-skillet weeknight dinner that's hearty, flavourful, and oh-so-satisfying! 
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 197kcal

Ingredients

  • 1 tablespoon olive oil 14 grams
  • 1 medium sweet or yellow onion diced (approximately 2 cups or 250 grams)
  • 3 garlic cloves minced (1 tablespoon or 8 grams)
  • 1 13.7 ounce bag vegan ground beef crumbles, dethawed (I used the Ground Be’f by Gardein) 390 grams
  • 1 ½ teaspoon oregano 1 gram
  • 1 ½ teaspoon salt 10 grams
  • 1 teaspoon paprika 2 grams
  • ¾ teaspoon dried thyme 1 gram
  • ½ teaspoon black pepper 1 gram
  • ¼ cup golden raisins optional, 40 grams
  • ⅔ cup white or brown rice uncooked, 125 grams
  • 2 cups vegetable broth or water 480 grams
  • 28 ounce can of crushed tomatoes 794 grams
  • 1 small green cabbage core removed and chopped (approximately 6 cups or 535 grams)
  • Vegan Sour Cream for serving optional

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.

Nutrition

Calories: 197kcal