- Preheat the oven to 375°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
- Chop each cabbage quarter into 1-inch strips. Set aside.
- Heat the olive oil in a large shallow saucepan over medium heat. Add the onion and garlic and sauté until the onion is just becoming translucent.
- Add the bell pepper, black beans, tomatoes with their juice, tomato paste, liquid aminos, parsley, oregano, cumin, and paprika. Cover and cook, stirring occasionally, until the bell pepper is tender.
- Add the cabbage, cover again, and cook until the cabbage is soft. Stir in the rice and cook until heated through. Add the nutritional yeast, lemon juice, salt, and pepper. Remove from the heat.
- Transfer to the baking dish and bake, uncovered, for 25 minutes. Let cool for a few minutes before serving. Leftovers will keep in an airtight container in the fridge for 4 to 5 days.
Unstuffed Cabbage Rolls
By Vilija C
Feb, 22nd
609
Servings
8 persons
Cook Time
50 minutes
Ingredients
16
- 18
Ingredients
- Olive oil spray
- 1 large (2- to 3-pound) head cabbage, quartered an
- 1 teaspoon olive oil
- 1 medium sweet onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 3 cups cooked black beans or two 15-ounce cans, ri
- One 15-ounce can no-salt-added fire-roasted diced
- 2 tablespoons no-salt-added tomato paste
- 2 tablespoons liquid aminos
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1½ cups cooked brown rice
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- Salt and black pepper to taste
