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:
Ingredients
Olive Oil
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!
If you are like me and you like a little zing, throw in a dash of sriracha sauce. You will also want to taste test and add additional salt and pepper to your liking.
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!
November 6th, 2016 at 5:27 pm
Looks great kat xx
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November 6th, 2016 at 6:22 pm
Thanks Lynn! It is yummy! 😊
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November 6th, 2016 at 6:19 pm
Just right for the colder weather!
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November 6th, 2016 at 6:22 pm
Those are my thoughts! Love soups and stews and one pot easy! 😊
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November 6th, 2016 at 6:27 pm
Me too. I double up and freeze half. Sometimes ring the changes by adding noodles, or rice, to the second serving.
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November 6th, 2016 at 7:43 pm
I have done rice before. Haven’t tried noodles. The leftovers are my lunch at work for the week. 😊
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November 6th, 2016 at 8:04 pm
You know, I never realized (or forgot) you were a pescatarian! I make unstuffed cabbage soup, in fact I bought a head of cabbage just the other day to make it again! Great minds, lol!
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November 6th, 2016 at 9:01 pm
Haha! It’s comfort food this time of year! 😊
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November 6th, 2016 at 10:12 pm
Looks yummy.
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November 6th, 2016 at 10:46 pm
It was and is Indira. And so easy to make! 🙂
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November 7th, 2016 at 9:13 am
I too shall give it a try for my chapati(indian bread) aiunds easy n quick
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November 7th, 2016 at 1:16 pm
Yes! I love easy and quick!
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November 8th, 2016 at 12:44 pm
Me too…
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November 8th, 2016 at 12:45 pm
Me too…Thank you
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