Ingredients

The following ingredients have 12 Servings
  • 3 cups vegetarian beef crumbles
  • 2 whole bay leaves
  • 5 cups cabbage, (thinly sliced)
  • 3 large carrots, (peeled and chopped)
  • 2 large onions, (chopped)
  • 3 cloves garlic, (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetarian Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 4 cups canned whole tomatoes, (roughly chopped)
  • 4 cups canned tomato sauce
  • 6 cups vegetable stock
  • 2 cups instant white rice

Instruction

  • First, add the olive oil to a large, heavy-bottom stock pot. Saute the onions and garlic in the oil until the onions are translucent.
  • Add the vegetarian beef crumbles, chopped carrots, salt, and pepper. Saute on medium heat for 5 minutes, stirring often.
  • Add the bay leaves, cabbage, thyme, oregano, paprika, and Worcestershire sauce. Stir all ingredients well to combine. Saute for an additional 10 minutes.
  • Add the brown sugar, lemon juice, chopped tomatoes, tomato sauce, vegetable stock and uncooked instant rice. Stir well to combine. Place a lid on the pot and reduce the heat to simmer.
  • Allow to simmer for 30 minutes, stirring every 10 minutes.
  • Remove the bay leaves and serve immediately.