Although this dish is actually extremely traditional, I have utilized many different mincemeat recipes and developed my own utilizing the most delectable and affordable combinations. You are free to create whatever combinations are affordable and practical for you. Add any seasonal ingredients you have as well as any leftovers you have (such as cranberry sauce from Thanksgiving, breakfast oats, stale bread, etc.). Mincemeat seems to be able to withstand any situation while maintaining its flawless flavor. Make whatever adjustments are thrifty for you, for the love of God, but you may leave the quantities roughly the same.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 5 cups shredded cabbage
- 1 (12 ounce) package vegetarian burger crumbles
- 2 (14.5 ounce) cans Italian-style stewed tomatoes
- ½ tablespoon lemon juice
- 1 tablespoon brown sugar
- ½ cup chopped fresh dill
- ½ teaspoon ground allspice
- freshly ground black pepper to taste
Instructions
- Heat a large skillet over a medium heat. Stir in cabbage and let it cook 4 minutes; or until wilted and lightly browned.
- Stir vegetarian burger crumbles, tomatoes, lemon juice, brown sugar, dill, allspice, and pepper into the mixture. Bring the mixture to a boil, cover and reduce the heat to low. Let the mixture simmer 5 minutes before serving.
Reviews
This is a delicious, healthy meal!
New to cooking, but enjoyed the recipe.
My hubs & I did not like this & will not make it again.
I am going to try this in a crock pot. I think I will use one can as someone suggested. keep your fingers crossed!
Atkins version, hamburger meat, sausage, cabbage, onion, tomato, salt, garlic, Montreal steak seasoning, red pepper flakes, and Italian seasoning. Yummy! Perfect meal.
I added a tsp of cumin and 3 tbspns of Italian bread crumbs for texture. A only put a pinch of brown sugar in it. It was amazing. My kids don’t eat cabbage, but asked for seconds on this dish.
This recipe is really great! What a unique way to use up all that cabbage- and the kids liked it too! I used fake meat crumbles and it came out great.
Has potential but the allspice is overpowering.
Quick, easy, very filling & good!
I actually REALLY enjoyed this — was slightly hesitant because I’m not the biggest cabbage fan, but it came in my CSA box. I followed some of the other reviewers and used Tony Chachare’s seasoning & onions too. I used those Roja Mexican diced tomatoes with the jalapenos so it was pretty spice but super yummy! I’ll make it again!
I really enjoyed this meal. I am not a vegetarian so I used lean ground beef. I also cut up dill pickles and used them in place of fresh dill and threw in some onions. I recommend not using the brown sugar. The tomatoes make it pretty sweet. Use fresh tomatoes if you are not into sweet eat dishes.
“It’s a very good recipe with my own twist. I’m not a vegetarian so I used lean ground turkey instead of the veggie burger crumbles, garlic, Toney Chachere’s Creole Seasoning, black pepper and stewed tomatoes”
This is one of my favorite stand-by recipes. It’s quick and easy. I always add onions and sometimes shredded carrots, and use vinegar in place of lemon juice. I’m not vegetarian, so I use ground turkey. My method is a little different, too; I brown the onion, then the meat, then add the cabbage.By the time the cabbage is slightly cooked, it’s ready to serve. We love it!
This dish is good but can be great if some changes are made. Next time I will cut out the dill completely. Not add cumin (as one person suggested) and put cheese on the top.
I did not like this recipe…it was too much like spaghetti sauce, only too sweet and with WAY too much dill. I did like the use of cabbage, and I will probably use that again in future sauces.
This was great, though you have to eat a ton to get full. I like my veggies, so next time I’m going to try adding green beans.
I loved how the bitterness of the cabbage contrasted with the sweetness of the brown sugar. I thought this dish was fantastic. I added pine nuts for an extra crunch and was very pleased. I used this as a side dish with the black bean veggie burgers made from this site. I can’t wait to reheat the leftovers….
This has a very unique flavor, and my family enjoyed it.
Sorry, but my husband and I didn’t care for this recipe. I suppose we prefer onion, garlic, and salt type seasonings with the cabbage/tomato combination over the brown sugar, allspice and dill which was called for in this recipe. I do like the idea of shredding the cabbage instead of the more labor intensive wrapping of a meat-type mixture in individual cabbage leaves.
I really liked this dish but I would suggest a few changes: first, go scant on the brown sugar; second, add cumin! (about 3/4 tsp); third, only add 1 can Italian stewed tomatoes but also add 1 small fresh tomato (seeded & diced) with several sprinkles of Italian seasoning. Otherwise I followed the directions, served it over instant brown rice made with veggie broth, and topped with a dollop of fat free sour cream. My husband wouldn’t eat it because he is for some reason adverse to slightly sweet entree dishes. I did not mind though because I got the leftovers!
I love the taste of this recipe (although I left out the sugar) and it’s very easy to make, but it seems *really* wet and soupy to me. Are the canned tomatoes supposed to be drained first?