Beef TVP and Cabbage Skillet

I suppose if you wish to be carnivorous you could use ground beef in this dish, but either way it’s surprisingly tasty and “comfort”-y. Feel free to add bell pepper, frozen corn, or mushrooms to this to give it a little added dimension.


2 cups TVP(textured vegetable protein – this would be 1 cup of TVP rehydrated with 1 cup of water)
1/2 cup diced onion
1/2 head of cabbage, roughly chopped
1 cup uncooked rice
1 15 oz. can of tomato sauce
1 6 oz. can of tomato paste
1 can kidney beans, drained
2 cups water
1/2 t thyme
1 bay leaf
salt and pepper to taste


Combine TVP and onion in a little olive oil, and saute for a few minutes until onion starts to turn slightly translucent. Add everything else and bring to a boil. Reduce the heat and simmer for 20-30 minutes, stirring occasionally. Serve with Parmesan cheese and a nice crusty bread.


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