Prep 15 mins
Cook 1 hr 15 mins
Easy and delicious recipe for cabbage roll. A variation of a recipe found in my grandmother's recipe box.
- 1 large cabbage
- 473.18 ml brown rice, cooked
- 453.59 g veggie crumbles
- 118.29 ml onion, minced
- 1 garlic clove, minced
- 4.92 ml ground ginger
- 14.79 ml sweet paprika
- 14.79 ml parsley, chopped
- 4.92 ml black pepper
- 2 eggs
- 118.29 ml vegetable broth
- 29.58 ml olive oil
- 340.19 g can diced tomatoes
- 340.19 g can tomato soup
- 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.
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!