I love stuffed cabbage at this time of year! But it can be a bit fussy to make. A few years ago I discovered a recipe for “unstuffed” cabbages! It’s a match made in the cabbage patch!
Now that I’m pescatarian (a vegetarian who eats mostly vegetables and fish) I decided to try this new favorite using vegetable based meat crumbles (my favorite brand is “Beyond Meat” because it maintains a nice texture and doesn’t get mushy).
So, here’s all you need:
2 chopped onions
2 tsp chopped garlic
Pepper and salt
1 large head of cabbage, chopped
2 15 oz cans of chopped tomatoes
1 15 oz can of tomato sauce
(Today I used some leftover tomato garlic pasta sauce. This is the fun of home cooking. It’s okay to substitute like ingredients. You can’t mess his recipe up!)
2 cups water
1 11 oz package of vegetarian “meat” crumbles
(If you like your cabbage dish extra “meatie” use 2 11 oz packages.)
And here’s how you throw it together:
In a Dutch oven sauté the onions and garlic in a tablespoon or so of olive oil. I salt and pepper the onions while they are softening.
Turn the heat to medium and add the remaining ingredients, giving it all a good stir to coat the cabbage with sauce. Your pot will be pretty full, so it’ll be a little hard to toss it all together, but don’t worry. As the cabbage softens you will be able to stir the dish more easily. Cover and let simmer, stirring occasionally to make sure all your cabbage has a chance to “stew”.
And that is all there is to it! No separate batches of stuffing mixture, pre-cooking the cabbage to make it soft enough to make rolls, no separate baking. But it’s just as satisfying as the original in a single pot!
Serve with a dollop of sour cream and perhaps a slice or two of warm beer bread (my recipe is HERE) slathered with butter. It’s the perfect meal for a blustery autumn day! Enjoy!
And dinner is served!