These Vegan Unstuffed Cabbage Rolls in a Bowl are an EASY Gluten Free and Low Carb alternative to the traditional rice filled and meat-packed cabbage rolls.
When I was a kid, my mom used to make us cabbage rolls from scratch. It was a labour of love because making cabbage rolls takes a lot of steps. Since I am trying to cut back on my meat intake at home, I’ve been cooking more often with vegan meat substitutes, and these vegan unstuffed cabbage rolls in a bowl have become one of my family’s favourites. They’re sweet, “meaty” and could not be easier to make – they will quickly become one of your family’s faves.
what are cabbage rolls?
Cabbage rolls are an Eastern European specialty traditionally made by stuffing cabbage with rice and ground beef cooked in a sweet tangy tomato sauce.
what do i need to make these vegan unstuffed cabbage rolls in a bowl?
These one pot vegan cabbage rolls are so much easier to make compared to traditional cabbage rolls. All you’ll need is the following:
- Extra virgin olive oil
- Sweet onion
- Diced tomatoes
- Tomato sauce
- Brown sugar or low calorie sugar
- Apple cider vinegar
- Aged balsamic vinegar
- Veggie Ground Round
- Cauliflower rice or brown rice
- Parsley, for garnish
How do I make these vegan cabbage rolls in a pot?
This recipe for vegan unstuffed cabbage rolls in a bowl is so easy it hurts. Just saute some onions and garlic until fragrant, then add in the cabbage, veggie ground meat, diced tomatoes (without the juice), tomato sauce, and vinegars. Cook the cabbage until if softens a bit, and then adjust the flavours with lots of salt and pepper. If you want to add more vinegar or more sugar, this is when you can do it.
How can i make these vegan unstuffed cabbage rolls as low carb as possible?
If you want to keep this vegan cabbage casserole way lower in carbs than the traditional cabbage rolls, you can use the low calorie brown sugar instead of sugar, and use cauliflower rice instead of brown rice. If you’re worried about the carbs in the aged balsamic vinegar, you can also just do all apple cider vinegar.
are these vegan cabbage rolls in a bowl toddler, kid and family friendly?
When I was a kid, I was obsessed with cabbage rolls. My mom put the work in, obviously I am not LOL! But I still love the flavours and Baby E adores these vegan cabbage rolls. The flavours are pretty sweet and mild, so I love to serve them on rice for Baby E.
CAN I batch prep the cabbage filling?
A head of cabbage makes a lot, so you can definitely make this on a Sunday, keep it in the fridge, and rewarm a portion or two throughout the week. It will take you no time to make this cabbage casserole, so it will leave you lots of extra time for family.
do you have any other lower carb cabbage recipes like these vegan cabbage rolls in a bowl?
I am admittedly obsessed with cabbage so yes, I have a lot of tasty cabbage recipes on the blog. Check these out.
Now loves, tell me, have you tried my vegan unstuffed cabbage rolls in a bowl?
Leave me a comment below with your thoughts and your favourite childhood recipes you’d like to see veganized.
Vegan Unstuffed Cabbage Rolls in a Bowl
- 1 tbsp extra virgin olive oil
- 1/2 large sweet onion diced
- 1 clove garlic minced
- 1 small head cabbage (10 cups) chopped
- 15 oz can diced tomatoes drained but juices reserved
- 1 1/2 cups tomato sauce
- 1/4 cup brown sugar or low calorie brown sugar sweetener
- 1 tbsp apple cider vinegar
- 1 1/2 tbsp good quality aged balsamic vinegar
- 340 grams veggie ground round
- Cauliflower rice or brown rice for serving
- Parsley for serving
- To a pot, add the olive oil and heat over medium heat. Add the onions and garlic and saute until softened.
- Strain the liquid out of the tomatoes but keep the liquid.
- Add the tomatoes, cabbage, tomato sauce, brown sugar, vinegar and a generous pinch each of salt and pepper to the pot. Put the lid on and cook for 15 minutes, or until the cabbage is softened.
- Remove the lid and stir in the veggie ground round. Depending on how much cabbage was in your head, you may want to add a bit of the tomato liquid that you reserved. Or if it's already saucy enough, you can keep it without (personally, I don't like it too loose/ watery so I usually leave it out.) Season again with salt and pepper to taste.
- Serve, if desired on cauliflower rice or regular rice and top with parsley to taste.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.