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!
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.
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!
First of all I must say how much I loved the presentation of these. They held together surprisingly well, and they stayed together well enough to cut down the middle, or in slices, exposing the beautiful stuffing. On a side note, I only cooked the onions and garlic in a teaspoon and a half of olive oil (trying to make it lower calorie) and that turned out fine. For my veggie crumbles, I used mushrooms, zucchini, celery, and carrots (all chopped in the food processor) and that made a nice variety of color in the rolls. Also, after baking half the batch the night before for the full 45 minutes (this made much more than 6 rolls for me, enough for leftovers the next day), I went down to 30 minutes cook time and it came out the same. The only reason I'm not giving this 5 stars was the stuffing was a little too peppery for me, and I could not taste the other spices, which disappointed me. But if you dip each bite in the tomato soup/sauce, it has a nice taste. Fun recipe!
Much better than expected! I have been vegetarian for some time now and I am always weary of meat substitutes because I have had many bad experiences with them. I made this almost as directed. I cooked everything according to instructions but added an 8oz bad of vegetable soup vegetables into this mix for added nutrition and flavor. I'll admit that I wasn't a big fan right away but I ate the leftovers after they had been sitting in the refrigerator overnight and they were great! It seems like the extra time to allow them to sit was really beneficial.
One thing I really miss about my grandma's cooking is her cabbage rolls, even though i wouldn't eat her meat filled ones anymore. These were really great cabbage rolls that brought back memories and really hit the spot. I used Yves veggie ground round. The flavours of the sauce with the rolls was great. The sauce was a bit watery in consistancy, I may slightly drain the diced tomatoes next time. I also had to bake mine for quite a bit longer than 45 minutes. Even so I really really enjoyed these cabbage rolls, and will definietly make them again. Thanks for such a great veg cabbage roll recipe. Reviewed during ZWT 4.
My DD and I really enjoyed these cabbage rolls. I used finely chopped zucchini, capsicum, mushroom, and grated carrot and potato for the veggie crumbles. I also used 2 cans of tomato soup as I didn't have any diced tomatoes on hand. I also added a tablespoon of chopped chives with the parsley to add some extra green colour. I actually made 12 cabbage rolls from this mix although some were smaller than others. Made for Spring 2008 PAC