Cabbage Roll Bowl
Crisp and crunchy veggies with a savory broth. No wrap needed!
Makes
Serving size
Ingredients
2 tablespoons oil
1 cup red bell pepper, diced
½ cup red onion, diced
12-ounce bag Quorn® meatless grounds (or plain tempeh for vegan)
½ teaspoon ground allspice
2 teaspoons caraway seeds
2 teaspoons dried oregano
2 cups roma tomatoes, chopped
1 ½ cups low-sodium vegetable broth
12-ounce bag of cauliflower rice
12-ounce bag of cabbage, shredded (or slaw mix)
2 ½ tablespoons low-sodium ketchup
1 tablespoon low-sodium Worcestershire sauce
¼ teaspoon kosher salt
¼ teaspoon pepper
⅛ teaspoon red pepper flakes
Instructions
- Add the oil to a large pot over medium heat. When hot, add the bell pepper and onion. Cook for 3 minutes.
- Add the meatless grounds, allspice and caraway seeds, and cook until the meat begins sticking to the pan, about 2 to 3 minutes.
- Add the oregano, tomatoes, and vegetable broth, and bring to a boil. Reduce and simmer for 5 minutes.
- Add the cauliflower rice, cabbage, ketchup, Worcestershire sauce, salt, pepper, and red pepper flakes.
- Bring to a boil, reduce heat, cover, and simmer for 7 to 12 minutes more or until cabbage is tender. Stir occasionally.
Cooking Tip
If desired, leave out half the cauliflower and add 1 cup of cooked rice at the end, and let stand for 10 minutes for rice to absorb some of the liquids. Serve with ½ cup peach slices or ¼ cup cherries each (if desired).
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