Vegan Unstuffed Cabbage Roll Bowl



This recipe is made using a food scale, in alignment with my nutrition program at StrongerU. Amounts can be adjusted to fit your macros.

I was feeling left out of the cabbage roll bowl fun because of the beef being used, so I opted to make a vegan version! This is a quick, easy meal. It yielded a MOUND of food that I almost couldn’t finish – but of course I found a way.


  • Avocado oil (1 tsp)
  • Onion, chopped (50 grams)
  • Dorot Garlic cubes (2)
  • Gardein Beefless Ground (87 grams)
  • Green cabbage (300 grams)
  • Fire roasted diced tomatoes (1/2 can)
  • Smoked Paprika (1-2 tsps)
  • Salt and pepper to taste

In a large skillet on medium high, add the avocado oil. When hot, add the onion and garlic and saute til translucent. Add the frozen beefless ground and saute until thawed.  Add the cabbage and saute until it starts to wilt. Add tomatoes, paprika, salt, and pepper.

If the mixture is a little dry, add about 1/4 cup water mixed with a veggie bouillon (for flavoring). Cover and allow everything to meld together for about 7 minutes or until cabbage is tender. Pile on a big plate and scarf!


Entry from MyfitnessPal:

Screen Shot 2018-04-12 at 10.45.50 AM


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