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Vegan Unstuffed Cabbage Rolls

Recipe:

Ingredients:

1.5 tablespoons avocado oil or preferred oil
1 large onion , diced
4-5 cloves garlic , chopped or minced
12-16 ounces vegan ground meat or crumbles
1 tablespoon tomato paste
1 teaspoon dried thyme
1.5 teaspoons smoked paprika
½ teaspoon red pepper flakes (*optional)
1 28-ounce can diced tomatoes , fire-roasted (sub regular)
½ cup vegetable broth
1 small head green cabbage , cored and chopped/sliced (about 7-8 cups)
1 tablespoon brown sugar
2 tablespoons red wine vinegar
¾ teaspoon sea salt , more to taste
Fresh cracked pepper , to taste
1.5 cups uncooked long-grain rice (I used Jasmine)
¼ cup chopped parsley

Instructions:

Cook the rice according to package directions (I usually add a ¼-1/2 teaspoon of salt to the water). When fully cooked, fluff with a fork, cover, and set aside (the rice takes about 15-20 minutes - you can start making the mixture while it cooks).
Heat oil in a large pan over medium heat. Add the onion and a sprinkle of salt. Sauté until translucent, about 3-4 minutes.
Push the onions to the side and add the vegan ground. Break up into crumbly bite-sized pieces. Cook for 4-7 minutes until cooked throughout and slightly browned. Now combine with the onions and cook for another 1-2 minutes.
Add the garlic, tomato paste, thyme, smoked paprika, and red pepper flakes. Sauté for 30-60 seconds, until fragrant.
Add the broth, tomatoes, cabbage, vinegar, sugar, salt, and pepper. Stir to combine, then raise the heat to get things simmering, then lower the heat to maintain a gentle simmer. Cover with a lid and cook for 20-30 minutes, stirring occasionally, until cabbage is tender. Now remove the lid and simmer for another 2-3 minutes, or until thickened. Taste for seasoning and add more if needed
Remove from heat, sprinkle with parsley, and serve on a bed of rice. Enjoy!

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