Stuffed Cabbage Rolls
These tasty Stuffed Cabbage Rolls are filled with plantbased ingredients to provide meatless alternatives for your dinner needs.
Equipment
Ingredients
- 1 head Organic Cabbage (10-12 leaves)
- 1-2 cups of Hot Water
- 3 crumbled Beyond Meat Burger Patties
- 1 cup cooked Organic Quinoa
- 2 minced Garlic Cloves
- 1/2 diced small Onion
- 2 tbsp Just Egg, or liquid egg whites, or 1 whole egg
- 1 stalk chopped Green Onions
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika Powder
- 2 tbsp Extra Virgin Olive Oil
The Sauce
- 1 23.5 oz jar Prego Lower Sodium Traditional Italian Sauce
- 2 minced Garlic Cloves
- 1 tbsp minced Onions
Instructions
The Cabbage
- In a deep dish, pour hot water. Dip a few cabbage leaves until it becomes wilted and pliable. Should take about 2 minutes.
The Sauce
- In a large pot over medium heat, heat oil. Add onions and garlic and cook until soft, 5 minutes. Stir in the tomato sauce after 1 minute. Lower heat to medium-low and simmer for 20 minutes.
The Filling & Directions
- Place a cup of sauce and cover the bottom of the baking dish.
- Place about 2 tbsp of the filling into each leaf, then roll up, tucking the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Pour the remaining sauce on top of cabbage rolls then cover the dish with foil. Bake for about 30-40 minutes
- Serve and enjoy!
Notes
Left overs can be stored in a sealed container for 3 days inside your fridge.
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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