Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegetarian Polish Cabbage Rolls Recipe
    Lost? Site Map

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    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


      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


      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


      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)


    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
    Total Fat 8.6 g
    Saturated Fat 1.7 g
    Cholesterol 62.0 mg
    Sodium 285.5 mg
    Total Carbohydrate 69.9 g
    Dietary Fiber 8.8 g
    Sugars 12.5 g
    Protein 10.9 g

    The following items or measurements are not included:

    vegetable broth

    Ideas from


    Over 475,000 Recipes Network of Sites