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Vegetarian Polish Cabbage Rolls

Vegetarian Polish Cabbage Rolls created by LUv 2 BaKE

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

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Member 610488
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@Member 610488
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"Easy and delicious recipe for cabbage roll. A variation of a recipe found in my grandmother's recipe box."
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  1. jnnrw
    A little bland. Next time I'll use more black pepper and maybe more garlic and ginger.
    Reply
  2. Lucky in Bayview
    Excellent! We really enjoyed these and they were so much easier to make than I was anticipating. I made two changes to the recipe. I added about a cup and a half of chopped mushrooms that I cooked with the onion and switched out the veggie crumbles for bake tofu bites using this recipe: https://itdoesnttastelikechicken.com/baked-tofu-bites/ I appreciate that these can be assembled ahead of time. I wonder if they would work in the crockpot? I'll have to give it a shot. I served with some whipped potatoes and salad and it was a pure comfort food meal. Thanks for sharing the keeper recipe, I will be making them again.
    Reply
  3. Tilly H.
    Was it 2 cups cooked brown rice or 2 cups rice before cooking
    Replies 1
  4. Jenny B.
    These Cabbage Rolls were delicious that even a meat eater would enjoy it. I did make a few adaptations to the recipe. I used the Yves Veggie Ground Crumble. I'm normally weary of the meat subs as they tend to have an acquired taste but I could barely taste it! I added a lot of garlic about 6 cloves, roughly chopped. I then added 1/3 cup of BBQ sauce. Then I used the juice of two limes, one in the sauce and the other in the filling. It was well needed as it added a lot of brightness to the dish! For the sauce I used Aylmer's Diced Tomatoes in Garlic and Olive Oil and the Black Pepper one instead, and 1/4 cup of Clamato Juice, plus a bit of brown sugar. It was a hit, I ended up with about 12 cabbage rolls altogether with a little extra filling. I will definitely remake again!
    Reply
  5. Marg D.
    Tried it with a can of kidney beans & a can of refried beans. Looks great & taste is wonderful
    Reply
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