Unstuffed Cabbage Rolls Recipe
By Veegs
🔪Prep Time: 30 minutes
👩🍳Cook Time: 20 minutes
Ingredients
Olive oil spray
1 large (2- to 3-pound) head cabbage, quartered and cored
1 teaspoon olive oil
1 medium sweet onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
3 cups cooked black beans or two 15-ounce cans, rinsed and drained
One 15-ounce can no-salt-added fire-roasted diced tomatoes
2 tablespoons no-salt-added tomato paste
2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon paprika
1½ cups cooked brown rice (or other grain)
2 tablespoons nutritional yeast
2 tablespoons lemon juice
Salt and black pepper to taste
Instructions
1Preheat the oven to 375°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
2Chop each cabbage quarter into 1-inch strips. Set aside.
3Heat the olive oil in a large shallow saucepan over medium heat.
4Add the onion and garlic and sauté until the onion is just becoming translucent.
5Add the bell pepper, black beans, tomatoes with their juice, tomato paste, liquid aminos, parsley, oregano, cumin, and paprika.
6Cover and cook, stirring occasionally, until the bell pepper is tender.
7Add the cabbage, cover again, and cook until the cabbage is soft.
8Stir in the rice and cook until heated through.
9Add the nutritional yeast, lemon juice, salt, and pepper. Remove from the heat.
10Transfer to the baking dish and bake, uncovered, for 25 minutes.
11Let cool for a few minutes before serving. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.
