These Vegan Cabbage Roll in a Bowl are an easy gluten free and low carb alternative to the traditional rice and meat-packed cabbage rolls. Perfect for anyone looking to cut back on their red meat intake or increase their veggie consumption!
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.
You may need to cook the cabbage longer for better digestion (if you find cabbage difficult to digest). If this is the case cook the cabbage for an additional 30 mins until soft.
Give this cabbage roll in a bowl a spicy kick with some cayenne pepper and red chili flake if you aren't making this recipe for your kids.
When picking a cabbage, look for one that has crisp leaves without any cracks or bruises. The leaves should also look bright and not dull or yellow in colour.