Outstanding on a cold night, this recipe is deeply satisfying and delicious – but without all the work of traditional stuffed cabbage.
Of course it’s fully vegan, plant-based, and oil free. I make this in a pressure cooker, but I’m sure it could be adapted to a stovetop using a Dutch oven. My daughter and I both love this dish.
Serve Unstuffed Cabbage alongside steamed greens (or a tossed salad) and a fresh loaf of warm crusty whole grain bread for the perfect winter meal!
1 large onion, diced
1 clove of garlic, minced
1 large carrot, scrubbed or peeled
4 Medjool dates, pitted
1 small head cabbage, cored and chopped into 1-inch cubes (around 8 or 9 cups)
1 cup vegetable broth
1 15-ounce can tomato sauce
1/2 teaspoon Hungarian paprika
1/2 teaspoon Berbere seasoning
2 teaspoons kosher salt (generous), or to taste
1/2 teaspoon black pepper
4 cups cooked brown rice
Optional garnish: Italian parsley or fresh cilantro, minced
In a large Electric Pressure Cooker (like a Zavor Lux Multi-Cooker, my personal favorite), sauté the onion for a few minutes, using a little water to avoid sticking. Add garlic and stir for a minute (or less), and then select Cancel to stop the sauté process.
Meanwhile, in the bowl of a food processor, mince the carrot along with the dates, and set aside.
To the pressure cooking pot, add the cabbage, vegetable broth, and tomato sauce. Stir in minced carrots and dates. Sprinkle in Hungarian paprika, Berbere seasoning, salt, and black pepper.
Lock the lid in place. Select “High Pressure” and set the timer for 8 minutes. After the cooking is complete, allow the pot to rest for about 4 minutes, and then use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid. Add cooked brown rice and combine well until heated through.
Garnish with fresh parsley or cilantro (if desired), and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen