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    You are in: Home / Recipes / Vegetarian Polish Cabbage Rolls Recipe
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    Vegetarian Polish Cabbage Rolls

    Vegetarian Polish Cabbage Rolls. Photo by LUv 2 BaKE

    1/1 Photo of Vegetarian Polish Cabbage Rolls

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    Member #610488's Note:

    Easy and delicious recipe for cabbage roll. A variation of a recipe found in my grandmother's recipe box.

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Sauce

    Directions:

    1. 1
      Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
    2. 2
      Meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.
    3. 3
      When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
    4. 4
      Preheat oven to 375°F.
    5. 5
      Divide filling mixture into six equal parts.
    6. 6
      Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
    7. 7
      Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.
    8. 8
      Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.

    Ratings & Reviews:

    • on February 03, 2011

      55

      Sooo good! I made them for me ( I am a vegan) and for my non-veg boyfriend, who also loved them. These are so easily made vegan-just use two units of Ener-g Egg Replacer (3 tsp of powder mixed with 4 Tbsp of water) in place of the eggs and the veggie crumble mixture holds up beautifully. This totally made me rethink trying other Eastern European inspired food-I always thought that it was largely bland (I come from the South and enjoy a fair amount of spice), but this was very flavorful-and also fun to make. Another note is that if you are watching your salt and want to use a reduced sodium tomato soup, I would recommend adding about 1/2 tsp of sodium free salt alternative to the veggie crumble mixture. Lastly, I ended up making 8 smaller rolls out of this by adding around 4-5 Tbsp of mixture for each cabbage leaf. Thanks for this delicious recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2009

      45

      These are good for meatless cabbage rolls, but they come no where close to the real thing. I don't eat meat anymore, so I guess too bad for me.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2008

      55

      These were really tasty. I used mushrooms, carrot, tofu crumbles, and pine nuts for my filling. I only had 1/2 a cabbage so made a casserole with the remaining filling and sauce (and a couple cabbage leaves). It was good too! Will make again with a new assortment of veggies and maybe some walnuts for fun. Thanks Celticevergreen!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Vegetarian Polish Cabbage Rolls

    Serving Size: 1 (496 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 389.0
     
    Calories from Fat 77
    19%
    Total Fat 8.6 g
    13%
    Saturated Fat 1.7 g
    8%
    Cholesterol 62.0 mg
    20%
    Sodium 285.5 mg
    11%
    Total Carbohydrate 69.9 g
    23%
    Dietary Fiber 8.8 g
    35%
    Sugars 12.5 g
    50%
    Protein 10.9 g
    21%

    The following items or measurements are not included:

    vegetable broth

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