This dish is the quintessential reminder of grandma’s house — one filled with Midwest comfort foods — and it’s completely Plant-Based Whole30 compatible. When the new plant-based program was announced earlier this month, I immediately went to work imagining (and reworking) recipes that would add deliciousness to the program.
These “Beef” Stuffed Cabbage Rolls are completely compatible and feature Abbot’s Butcher Plant-Based Ground “Beef”. Abbot’s is the latest brand to be added to the Whole30 Approved list of products, and it delivers on texture and flavor in a big way! You’ll definitely want to save this recipe for your first Plant-Based Whole30 or anytime you’re in need of a warm hug on a plate.
- 1 large head of cabbage
- 1 10-ounce package Abbot's Butcher Plant-Based Ground “Beef”
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1½ cups riced cauliflower
- 1 15-ounce can tomato sauce, divided
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon dried parsley flakes
- 2 teaspoons dried dill
- 2 teaspoons kosher salt
- 1½ teaspoons black pepper
- 2 tablespoons olive oil
- ¼ cup water
Bring a large pot of water to a boil. While water is boiling, cut out the core of the cabbage, keeping the head whole.
Once water is boiling, carefully submerge the head of cabbage, cut side down, into the water, add lid and steam for about 12 minutes. Carefully drain cabbage in a colander and set aside to cool.
Meanwhile, heat olive oil in a large skillet. Add diced onion and cook over medium-high heat for 5-7 minutes, until translucent. Add minced garlic and cook for 1 minute.
Add Abbot’s Butcher Plant-Based Ground “Beef”, 1 tablespoon parsley flakes, 1 teaspoon dried dill and 1 teaspoon teaspoon black pepper. Cook for 8 to 10 minutes. Stir in riced cauliflower and cook until just heated. Stir in half of the tomato sauce and remove from heat.
Once cabbage leaves have cooled, cut out thickest vein from each leaf and lay them flat, with inner side facing up.
Add about ⅓ cup of filling to the center of each leaf. Roll from the bottom up, similar to a burrito or egg roll, ensuring the filling is tucked inside. Repeat until you have used all of the filling or used all of the separated leaves.
Rough chop the rest of the cooked cabbage and layer in the bottom of a Dutch oven or large skillet with lid. Place stuffed cabbage rolls, seam side down, on top in a single layer.
Add the rest of the tomato sauce, diced tomato with juices and ¼ cup water to a small bowl with 1 teaspoon kosher salt, ½ teaspoon black pepper and 1 teaspoon dried dill. Stir and pout over the cabbage rolls. Cover with a lid and return to stovetop over high heat, bringing to a boil.
Once boiling, reduce heat to low to simmer and continue to cook/steam the rolls for 25 minutes, until filling is well heated and cabbage rolls are easily cut with a fork. Serve.
Leftovers store well in an air-tight container, making for the perfect make-ahead meal! Just bring them down to room temperature and store for up to 4 days.