Vegetarian Polish Cabbage Rolls

READY IN: 1hr 30mins
Recipe by Member 610488

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

Top Review by bylrbttrfly

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!

Ingredients Nutrition


  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. 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. When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
  4. Preheat oven to 375°F.
  5. Divide filling mixture into six equal parts.
  6. Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
  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. Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.

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