Meatless Mains



Prep time: 15 minutes / Cook time: 7 to 8 hours on low
This vegan version of stuffed cabbage replaces ground meat with
creamy white beans in a casserole-like dish. Although it has all the
flavor of traditional stuffed cabbage, this slow cooker version is
much simpler to make.
Serves 6
2 (15-ounce) cans cannellini beans, drained and rinsed, or 1½ to 2 cups
Savory Great Northern Beans (here)
1 small head of cabbage, cored and leaves sliced (about 5 to 6 cups total)
1 (14.5-ounce) can no-salt-added diced tomatoes
2 cups riced cauliflower
1 cup Savory Vegetable Broth (here) or low-sodium vegetable broth
1 onion, diced
4 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
Freshly ground black pepper
1. Combine all the ingredients to a 6-quart slow cooker. Cover
and cook on low for 7 to 8 hours.
2. Serve hot.
Per Serving (1⅔ cups): Calories: 202; Total Fat: 5g; Saturated Fat: 1g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg;
Sodium: 51mg; Carbohydrates: 30g; Fiber: 9g; Sugars: 7g; Protein: 10g

COOKING TIP: You can use frozen cauliflower rice or pulse raw
cauliflower florets in your food processor until it resembles the texture of
rice. Brown rice can also be used for a more traditional cabbage casserole.
Use 1 cup of uncooked brown rice and 2 cups of vegetable broth or water
to the casserole before cooking.