Unstuffed Cabbage Rolls
Preheat the oven to 375°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
- Cook1 h 20 min
- Total1 h 20 min
- Serves8
- LevelIntermediate
Ingredients
- 1 large (2- to 3-pound) olive oil spray
- 1 tsp. head cabbage, quartered and cored
- 1 medium olive oil
- 2 sweet onion, diced
- 1 garlic cloves, minced
- 3 cups red bell pepper, diced
- one 15-ounce cooked black beans or two 15-ounce cans, rinsed and drained
- 2 tbsp. can no-salt-added fire-roasted diced tomatoes
- 2 tbsp. no-salt-added tomato paste
- 1 tsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 1 tsp. dried parsley
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. ground cumin
- 11⁄2 cups paprika
- 2 tbsp. cooked brown rice (or other grain)
- 2 tbsp. nutritional yeast
- to taste lemon juice
- salt and black pepper
Preparation
- Preheat the oven to 375°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
- Chop each cabbage quarter into 1-inch strips. Set aside.
- Heat the olive oil in a large shallow saucepan over medium heat. Add the onion and garlic and sauté until the onion is just becoming translucent.
- Add the bell pepper, black beans, tomatoes with their juice, tomato paste, liquid aminos, parsley, oregano, cumin, and paprika. Cover and cook, stirring occasionally, until the bell pepper is tender.
- Add the cabbage, cover again, and cook until the cabbage is soft. Stir in the rice and cook until heated through. Add the nutritional yeast, lemon juice, salt, and pepper. Remove from the heat.
- Transfer to the baking dish and bake, uncovered, for 25 minutes. Let cool for a few minutes before serving. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.
