Unstuffed Cabbage Casserole

Unstuffed Cabbage Skillet

Servings 4 -6
Author Veg Life Staff


  • 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


  • 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