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Vegetarian Cabbage Rolls

SUBMITTED BY: Tammy

"This is a wonderful recipe -- a little time consuming, but worth the work -- it tastes just like the meat version."

RECIPE RATING:

Read Reviews (9)

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PREP TIME	30 Min
COOK TIME	1 Hr 5 Min
READY IN	1 Hr 35 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/3 cup uncooked brown rice
2/3 cup water
2 cups textured vegetable protein
3/4 cup boiling water
2 (10.75 ounce) cans tomato soup
10 3/4 fluid ounces water
1 large head cabbage, cored
1 tablespoon vegetable oil
1 large onion, chopped
1/2 carrot, finely chopped
1/2 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon white wine
1 (14.5 ounce) can whole peeled tomatoes, drained, juice reserved
1 egg, lightly beaten
1/2 cup frozen peas
2 pinches cayenne pepper
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried basil
3 drops hot red pepper sauce
toothpicks
salt and pepper to taste

DIRECTIONS

Place the rice and 2/3 cup water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 40 minutes, until tender. Mix the textured vegetable protein and 3/4 cup boiling water in a medium bowl. Soak 15 minutes, until rehydrated. Mix in the cooked rice.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the tomato soup and 10 3/4 fluid ounces (1 soup can) water.
Place the cabbage in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, until leaves are easily removed. Drain, cool, and separate leaves.
Heat the oil in a skillet over medium heat. Stir in the onion, carrot, red bell pepper, and garlic. Cook until tender. Mix in wine, and continue cooking until almost all liquid has evaporated. Stir in rice and textured vegetable protein, reserved juice from the tomatoes, egg, and peas. Season with cayenne pepper, onion powder, garlic powder, basil, and hot pepper sauce. Cook and stir until heated through.
On 1 cabbage leaf, place about 2 tablespoons skillet mixture and 1 tomato. Roll tightly, and seal with a toothpick. Repeat with remaining filling. Arrange in a casserole dish. Pour the soup and water over cabbage rolls. Season with salt and pepper.
Cover, and bake 35 minutes in the preheated oven, basting occasionally with the tomato sauce. Remove cover, and continue baking 10 minutes.

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REVIEWS

Reviewed on Apr. 4, 2007 by Gloria

Loved this recipe and so did my anti-vegetarian husband. I also removed the cabbage leaves,... MORE

Reviewed on Jul. 31, 2005 by KEYSOLA

Liked the idea of this recipe.First I removed leaves from cabbage and boiled 2 minutes,removed... MORE

Reviewed on Feb. 21, 2005 by BIOPHILE

This was my first time making this with canned tomato soup. Next time I will probably just use... MORE

Reviewed on Oct. 14, 2006 by LITTLECHILE

I made this as a vegetarian alternative to the reg cabbage rolls since I have alot of... MORE

Reviewed on Sep. 10, 2006 by migsy

I thought this was pretty good. It was one of my favorite dishes growing up, but I haven't... MORE

Reviewed on Mar. 7, 2008 by morgan

Made this the other night it was very good I used sauce instead of the soup and it was great MORE

Reviewed on Feb. 3, 2008 by junglepeachpie

Worked well! Thanks for the recipe! I used LightLife Smart Ground for the fake meat and it was... MORE

Reviewed on Oct. 28, 2007 by MARGE12

I really liked this recipe. It is time consuming, but it was worth it to me. My husband is... MORE

Reviewed on Apr. 10, 2005 by Jean Marie

This wasn't bad per se but I had way too much filling left over. I also thought it could have... MORE