Vegan Cabbage Rolls ( Using Beyond Meat: Grounds)

Posted by Shobha Negi on

Cabbage Rolls you could serve to unexpecting company. So delicious, no one would know that its completely vegan!


1 medium head cabbage

1 pound Beyond Meat Grounds uncooked

2 cloves garlic, minced

1 small onion, diced

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 cup uncooked long grain rice

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can tomato sauce, divided

olive oil, for sautéing



Cut out core from cabbage submerge cabbage head into a pot of water, covering it completely. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls.


In a small pan, add olive oil and cook garlic with onions until translucent. Add the Beyond Meat ground, and chop up finely with spatula. In a mixing bow combine ground mixture with 1/2 cup tomato sauce, rice, oregano, basil, and salt. mix well.


Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat


Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.


#veganbulkfoods #veganrecipes #vegan

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