Easy One-Pot Gluten Free Cabbage Roll Recipe

Cabbage rolls are delicious- in fact, we shared the best gluten free Italian Cabbage Roll Recipe before. However, cabbage rolls are a lot of work and we don’t always have that kind of prep time. So, we are sharing this easy one-pot gluten free cabbage roll recipe with you today.

This easy one-pot gluten free cabbage roll recipe is perfect for a weeknight meal, as it is easy and delicious.

I like to make the cabbage mixture on a Sunday when I can let it stew even longer. Then place it in an airtight container in the fridge. This way I can use the cabbage on its own as a side dish for meals- which is also a great option. For dinner, I just fry the minced meat, and then add the cabbage to heat through for a faster meal- dinner can be on the table in about 30 minutes. Of course, you also need cooked rice to serve alongside the cabbage.

Options for the protein:

• Use your favourite Italian sausage
• Vegan sausage, or other meat alternatives.

If members of your family have various dietary needs, like meat vs vegan meats etc… you can fry the meat or meat alternative separately, and serve them on the side of the cabbage so everyone can make their bowl, their way.

Easy One-Pot Gluten Free Cabbage Roll Recipe

Ingredients:

For the Meat:

• 1.3 lbs of lean ground beef or gluten free Italian sausage (remove the casing)
• 1 tbsp vegetable oil or the neutral cooking oil of your choice

For The Cabbage

• 1 smallish green cabbage, cut into 1/4-inch pieces
• 2 tbsp butter or non-dairy butter alternative
• 2 tbsps vegetable oil or the neutral cooking oil of your choice
• 3 cloves of garlic, minced
• 1 large onion, diced
• 2 bottles of passata (680ml), which is a strained Italian tomato purée
• 1 can (398ml) chopped tomatoes
• 2 tsp each of salt, pepper, granulated garlic, and granulated onion
• 2 tsp basil – I like to use the basil paste I make from my garden, but you can use fresh or even dried. If dried used 1 tbsp.
• 1 Parmesan cheese rind (optional)

Directions:

For the Meat:

• In a large pot with a lid – heat 1 tablespoon of oil
• Add in the lean ground beef or gluten free Italian sausage (removed from the casing)

Tip: Using gluten free Italian sausage adds a lot of flavour quickly. I use mild fennel sausage, but there are many flavours to choose from.

• Using a wooden spoon or silicon spatula, break up the meat into small pieces, as it browns.
• Once the meat is completely cooked, pour it into a strainer to drain any fat, and set aside.

For The Cabbage:

• Remove any blemished leaves from the outside of the cabbage.
• Cut the green cabbage in half.
• Remove the core from the center of the cabbage and discard.
• Chop the rest of the cabbage into 1/4-inch strips.
• Rinse chopped cabbage under cold water and set aside.
• Chop onion and set aside.
• Mince garlic and set aside.
• Add the butter and oil to the now-empty pot

Tip: The butter is very important to the flavour of the cabbage, so I would use a non-dairy butter alternative, rather than using all oil to start off with.

• Cook onion until soft and translucent, over medium-high heat.
• To the onions, add in garlic and cook until fragrant.
• Add the cabbage to the pot and reduce the heat to medium and simmer for 15 minutes with the lid on the pot.
• Stir often making sure to get to the bottom
• Pour both the passata and the chopped tomatoes into the pot.
• Fill the empty 398 ml can of tomatoes, with water and pour it into the pot.
• Put 2-4 tbs of water into the empty passata bottle, put the lid back on and shake to get any leftover tomatoes out of the bottle. Pour into the pot with the cabbage.
• Season with salt, pepper, granulated garlic, and granulated onion.
• Add in the optional cheese rind.
• Cover the pan and cook over medium heat for a minimum of 1 hr, stirring often.
• Add in the basil, and stir well.
• Taste and adjust the seasoning to your liking.
• Cook until the tomato is not acidic and the cabbage is tender.
• Add in the meat.
• Cook for 20 minutes
• Stir regularly.

Serve this mixture over your favourite rice. You can top this easy one-pot gluten free deconstructed cabbage roll recipe with parmesan cheese, dairy-free alternative cheese, or hot pepper flakes.

This easy one-pot gluten free deconstructed cabbage roll recipe is an easy, economical, and filling meal that is perfect year-round; but especially in the winter.

Buon Appetito

Easy One-Pot Gluten Free Cabbage Roll Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Meat:

• 1.3 lbs of lean ground beef or gluten free Italian sausage (remove the casing)
• 1 tbsp vegetable oil or the neutral cooking oil of your choice

For The Cabbage:

• 1 smallish green cabbage, cut into 1/4-inch pieces
• 2 tbsp butter or non-dairy butter alternative
• 2 tbsps vegetable oil or the neutral cooking oil of your choice
• 3 cloves of garlic, minced
• 1 large onion, diced
• 2 bottles of passata (680ml), which is a strained Italian tomato purée
• 1 can (398ml) chopped tomatoes
• 2 tsp each of salt, pepper, granulated garlic, and granulated onion
• 2 tsp basil - I like to use the basil paste I make from my garden, but you can use fresh or even dried. If dried used 1 tbsp.
• 1 Parmesan cheese rind (optional)

INSTRUCTIONS/NOTES/TIPS

For the Meat:

• In a large pot with a lid - heat 1 tablespoon of oil
• Add in the lean ground beef or gluten free Italian sausage (removed from the casing)
• Tip: Using gluten free Italian sausage adds a lot of flavour quickly. I use mild fennel sausage, but there are many flavours to choose from.
• Using a wooden spoon or silicon spatula, break up the meat into small pieces, as it browns.
• Once the meat is completely cooked, pour it into a strainer to drain any fat, and set aside.

For The Cabbage:

• Remove any blemished leaves from the outside of the cabbage.
• Cut the green cabbage in half.
• Remove the core from the center of the cabbage and discard.
• Chop the rest of the cabbage into 1/4-inch strips.
• Rinse chopped cabbage under cold water and set aside.
• Chop onion and set aside.
• Mince garlic and set aside.
• Add the butter and oil to the now-empty pot
• Tip: The butter is very important to the flavour of the cabbage, so I would use a non-dairy butter alternative, rather than using all oil to start off with.
• Cook onion until soft and translucent, over medium-high heat.
• To the onions, add in garlic and cook until fragrant.
• Add the cabbage to the pot and reduce the heat to medium and simmer for 15 minutes with the lid on the pot.
• Stir often making sure to get to the bottom
• Pour both the passata and the chopped tomatoes into the pot.
• Fill the empty 398 ml can of tomatoes, with water and pour it into the pot.
• Put 2-4 tbs of water into the empty passata bottle, put the lid back on and shake to get any leftover tomatoes out of the bottle. Pour into the pot with the cabbage.
• Season with salt, pepper, granulated garlic, and granulated onion.
• Add in the optional cheese rind.
• Cover the pan and cook over medium heat for a minimum of 1 hr, stirring often.
• Add in the basil, and stir well.
• Taste and adjust the seasoning to your liking.
• Cook until the tomato is not acidic and the cabbage is tender.
• Add in the meat.
• Cook for 20 minutes
• Stir regularly.

NOTES/TIPS

Options for the protein:

• Use your favourite Italian sausage
• Vegan sausage, or other meat alternatives.

Did You Try This Recipe or These Tips?

How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..