Cabbage Rolls, also known as Holupki, have got to be one of my all time favorite meals. My grandmother used to make them for us and we always looked forward to them. Hers were made with that familiar brand of canned tomato soup and crushed tomatoes. She used white rice and of course, back then…it was made with ground beef. These days, I use Beyond Meat Beyond Beef Beefy Ground Crumbles in this skillet version or (Gimme Lean if making the rolls) and brown rice. No canned tomato soup here. I make my own and everything is completely vegan!
As much as I love the Holupkies, they are a bit time consuming. This is sort of a deconstructed version of that recipe. This is a one skillet meal (which I love) and takes less time.
For the shorter preparation time, just use the crushed tomato recipe provided below. However, the dish really does benefit from the creamy, thicker texture of the soup recipe. I’ll link the soup below if you want to try that, along with the original cabbage roll recipe.
Here is my vegan version of Cabbage Rolls
made with my homemade Homestyle Chunky Cream of Tomato Soup.
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Unstuffed Cabbage Skillet
Ingredients
- 2 Tbl Oil of your choosing
- 1 C Vegan Ground Crumbles we love Beyond Meat Beyond Beef Beefy Crumbles
- 1 medium Cabbage chopped into 1" chunks
- 1/2 C Water for cooking the cabbage
- 1 onion sliced and cooked until slighltly browned/caramelized
- 28 oz. can of Crushed Tomatoes
- 1 C Water
- 1 C Instant Brown Rice uncooked
- Salt and Pepper to taste
- Seasoning of your choice we used Mrs. Dash original
Instructions
- In a large saute pan on high heat, add 2 Tbl of oil.
- Add sliced onions, stir until coated and cover. Stir every few minutes. Once they start to caramelize, add the chopped cabbage and 1/2 C water.
- Cover and allow the cabbage to wilt, stirring every few minutes.
- Add the seasoning of your choice. Stir to incorporate.
- Add the crushed tomatoes, water and rice, stirring to combine. Simmer, covered on medium-low heat for 10 minutes. Add the ground crumbles. They just need to heat through.
- Cook uncovered for another 10 minutes, or until some of the water evaporates.
- Taste for seasoning. Add additonal salt if necessary.
- NOTE: If you prefer the soup version for the sauce, click here
Beyond Meat says
These look AMAZING and that homemade chunky tomato soup looks just as good! Thanks so much for sharing and we look forward to following along with more of your delicious adventures in 2015! 🙂
Jamie Krovontka says
I made this recipe and it was super easy and absolutely delicious!!! The only thing is that you never say when to put the crumbles into the pan. I added it right at the end because crumbles just really need to heat and not cook too much….. but, thanks much for sharing this recipe! It will be a go-to for sure! 🙂
aimee says
Oops! Sorry about that. I added them at the end as well. Fixed the post. I’m glad you enjoyed it 🙂
mj says
Hi!
Do I have to use instant brown rice? Would regular white rice work?
aimee says
You can definitely use white rice, but I would pre-cook it.
Mj says
If I were to make your recipe- what would the steps be? Which would be eliminated?
aimee says
Hi MJ, you can find the step by step instruction in the recipe at the bottom of the post 🙂
Roberta says
Hi. Firstly I am not currently a vegetarian nor vegan but would like to eat less meat than I do. I do not care for ‘faux’ prepackaged meat. What could I use instead? Lentil’s ? And if so which ones? Black beans? Thanks so much.
aimee says
Hi Roberta, you could definitely use lentils. Honestly, I’d just buy the canned version for simplicity since they are already pre-cooked. Another option would be chopped mushrooms or even a combination of the two!
Anita says
OMG… So incredibly flavorful!! I used fajita seasoning in mine and quinoa instead of rice.. dynamite!!
Lisa says
I changed your recipe alot based on what I had. But I followed your guidelines! Carmelized my onions first and added in a bunch of chopped mushrooms that needed to be used up. Tip, when Worcestershire sauce is required, mushroom soy sauce is the perfect substitute! I had a 250 mg bag of rice and lentils from my $1 store and it worked perfect with this. Also added in a about 2 tbsp of dehydrated veg from my same $ store. Thank you for expanding my kids vegetarian diet!