Unstuffed Cabbage (Instant Pot)

Adapted From Simply Happy Foodie

INGREDIENTS: 

• 1 pound package Beyond Beef
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1 medium head cabbage cut into 2" pieces
• 3 1/2 cups water
• 1 tablespoons no beef broth powder
• 1 tablespoon balsamic vinegar
• 1 cup basmati rice, uncooked
• 1 15-oz can diced tomatoes, undrained
• 2 teaspoons sugar

METHOD: 

• Brown Beyond Beef in Instant Pot on SAUTE setting
• Add onions and continue to sauté stirring frequently
• Add garlic, paprika, salt, oregano, water, broth powder and balsamic vinegar, stir well
• Add rice, stir well
• Add cabbage, stir well
• Pour can of tomatoes over top and sprinkle sugar over tomatoes without stirring
• Lock lid on Instant Pot
• Change setting to MANUAL for 4 minutes
• Natural release for 5 minutes then quick release; stir to combine

Instant Pot Cabbage, Potatoes and Sausage

 

Adapted from Sidewalk Shoes

INGREDIENTS: 

• 1 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 5 small - medium potatoes (about 1 pound)
• 1 small head of cabbage cut into 2" chunks
• 2 vegan Italian sausage links
• 1/2 cup water
• salt

METHOD:  

• Set Instant Pot to saute; add oil and onions and cook until onions are transluscent
• Add sausage and stir a few more minutes
• Add garlic and stir
• Add potatoes, stirring to coat
• Pour in water
• Seal the lid; set to manual for 6 minutes; quick release
• Place cabbage on top of potatoes
• Seal the lid; set to manual for 4 minutes; quick release
• Stir to combine and salt to taste

Cabbage and Potato Bake

Adapted from Food Network

INGREDIENTS:

• 1 cabbage 2 - 2 1/2 pounds
• 2 pounds potatoes
• 1 pound Field Roast vegetarian Italian Sausage
• 3 large sweet onions
• 1 tablespoon oil
• 2 cups chickenless broth

METHOD:

• Remove outer leaves of cabbage, cut into quarters and wash
• Remove the hard core, cut quarters in half and place rounded side down in roasting pan
• Cut potatoes into large chunks, peeled or unpeeled; arrange in pan alternating with cabbage
• Slice onions and sautee in oil until soft
• Cut sausage into quarter rounds and add to onions
• Distribute onion/sausage mixture evenly over cabbage and potatoes
• Pour chickenless broth on top and cover
• Bake at 375 degrees for 1 hour

Un-Stuffed Cabbage Casserole

INGREDIENTS:

• 1 cup uncooked rice
• 2 cups water
• 1 beefless bouillon cube

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• 1 tablespoon oil
• 1 large onion, chopped
• 1 bag beefless ground beef
• 16 ounces diced tomatoes, undrained
• 6 tablespoons ketchup
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon salt

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• 1 head cabbage

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• 1/2 cup Daiya mozzarella

METHOD:

• Cook rice in water with bouillon cube until tender
• Heat oil in large skillet, add onion and beefless ground beef, cover and cook until beefless ground beef is thawed and onion is translucent
  
• Stir in tomatoes, ketchup, spices and blend well
• Stir in cooled rice
• Shred cabbage in food processor with slicing blade
• Put half of the cabbage in the bottom of a casserole dish (I used 2 smaller casseroles with lids), spread half of the rice mixture on top, repeat with remaining cabbage then rest of rice mixture
• Cover and bake at 400 for 1 hour
• Sprinkle Daiya mozzarella on top, return to oven for a few minutes until melted

NOTES:
8 servings at 265 calories each

Ethiopian Cabbage Dish

Adapted from Allrecipes.com

INGREDIENTS:

• 2 - 3 tablespoons oil
• 2 onions, thinly sliced
• 6 carrots, thinly sliced
• 2 teaspoons sea salt
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground pepper
• 1 small head green cabbage, shredded
• 3 large potatoes, unpeeled and cut into 1/2 inch cubes
• DO NOT ADD WATER

METHOD:

• Heat oil in stock pot over medium heat
• Add onion and carrot and cook for about 5 minutes, covered
• Stir in salt, pepper, cumin, turmeric and cabbage and cook 15 minutes, covered
• Add potatoes, reduce heat and cook covered for 20 minutes or until potatoes are tender

Cole Slaw

Adapted from The Sweetest Vegan and The Lunchbox Bunch

INGREDIENTS:

• 3 cups shredded cabbage
• 1 cup shredded carrot
• 1 cup shredded celery
• 1/2 small red onion, finely chopped

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• 4 tablespoons Vegenaise
• 3 tablespoons red wine vinegar
• 1 tablespoon agave nectar
• salt
• pepper

METHOD:

• Place shredded vegetables in a large bowl
• In a small bowl combine Vegenaise, red wine vinegar, agave nectar, salt and pepper
• Pour dressing over vegetables and mix well
• Season to taste with additional salt and pepper
• Chill before serving

Cabbage and Split Pea Soup

Adapted from Savoring the Thyme

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound dried split peas, sorted and rinsed
• 10 cups water
• 3 vegetable bouillon cubes
• 2 ribs celery, diced
• 2 carrots, diced
• 2 potatoes, diced
• 1 teaspoon tumeric
• 1 head green cabbage cut into bite-sized pieces

METHOD:

• Heat oil, add onions and garlic and saute about 10 minutes until onion is tender
• Add water, bouillon, peas, bring to boil and cook, covered, for 15 minutes
• Add celery, carrots, potatoes, tumeric bring to boil and cook, covered, for 20 minutes
• Blend soup with immersion blender
• Add cabbage and cook an additional 15 minutes, covered, or until cabbage is soft

Slow Cooker Cabbage Rolls

Adapted from Discuss Cooking

INGREDIENTS:

• 1 large head green cabbage
• 3 cups cooked black beans (or 2 cans rinsed and drained)
• 2 cups cooked brown rice (cook in salted water)
• 2 carrots, finely shredded
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1 jar spaghetti sauce

METHOD:

• Remove 10 leaves from head of cabbage, cook in boiling water 4-5 minutes until limp
• Shred remaining cabbage and place in bottom of slow cooker
• In a medium bowl mash beans with potato masher
• Add cooked rice, carrot, onion, garlic, tomato paste and spices and stir until combined
• Pour 1/2 jar of spaghetti sauce into slow cooker and stir to combine with shredded cabbage
• Evenly divide bean mixture among cabbage leaves, fold sides of leaf over filling and roll up
• Place cabbage rolls, seam side down, on top of shredded cabbage
• Top with remaining spaghetti sauce
• Cover and cook on low heat for 7-9 hours or on high heat for 3 1/2 - 4 1/2 hours
• Carefully remove cabbage rolls and serve with the shredded cabbage