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!
- 1 large cabbage
- 2 cups brown rice, cooked
- 1 lb veggie crumbles
- 1⁄2 cup onion, minced
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 tablespoon sweet paprika
- 1 tablespoon parsley, chopped
- 1 teaspoon black pepper
- 2 eggs
- 1⁄2 cup vegetable broth
- 2 tablespoons olive oil
- 1 (12 ounce) can diced tomatoes
- 1 (12 ounce) can tomato soup
Directions See How It's Made
- 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.
- 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.
- When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
- Preheat oven to 375°F.
- Divide filling mixture into six equal parts.
- Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
- 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.
- Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.