No Meat Unstuffed Cabbage
Discover the comforting simplicity of "No Meat Unstuffed Cabbage," a wholesome, plant-based twist on traditional stuffed cabbage recipes. This one-pot wonder combines tender green cabbage, vibrant carrots, and fluffy cooked rice, simmered in a flavorful tomato-based broth infused with smoky paprika, garlic, and soy sauce for a rich umami depth. Perfect for vegans and vegetarians, this quick and hearty dish delivers all the cozy flavors you love without the fuss of rolling individual cabbage leaves. Ready in under an hour, it's an ideal option for busy weeknights or meal prepping, offering a satisfying and nutritious dinner that warms both the belly and the soul. Serve it with a sprinkle of fresh parsley for an added burst of color and aroma!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 small head, chopped Green cabbage
- 2 medium, shredded Carrots
- 2 cups Cooked rice
- 28 ounces Canned diced tomatoes
- 2 cups Vegetable broth
- 3 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped green cabbage and shredded carrots to the pot. Stir well and cook for 5-7 minutes, allowing the cabbage to soften slightly.
Add the cooked rice, canned diced tomatoes (with their juice), vegetable broth, and tomato paste to the pot. Stir until combined.
Season with soy sauce, smoked paprika, dried oregano, salt, and black pepper. Mix thoroughly to distribute the spices evenly.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a lid. Simmer for 20-25 minutes, stirring occasionally, until the cabbage is tender and the flavors are well combined.
Taste and adjust seasoning if necessary, adding more salt, pepper, or soy sauce as desired.
Remove from heat and let the dish rest for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 5860 mg | 255% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 58.7 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4464 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
