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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)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr 5 Min
READY IN
1 Hr 35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
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
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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
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Gloria
Apr. 4, 2007
Loved this recipe and so did my anti-vegetarian husband. I also removed the cabbage leaves, boiled them for 2 minutes. Added dried cranberries to filling mixture - a nice counterpoint to the other flavors. Don't like tomato soup as a sauce so also made a quick tomato sauce by simmering 2 cans of tomato sauce with italian herb seasoning, garlic, salt, pepper and a pinch of sugar. Will definitely make again.
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3 users found this review helpful
Loved this recipe and so did my anti-vegetarian husband. I also removed the cabbage leaves,...
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Reviewed on Jul. 31, 2005 by KEYSOLA
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KEYSOLA
Jul. 31, 2005
Liked the idea of this recipe.First I removed leaves from cabbage and boiled 2 minutes,removed to collander and rinsed in cold water;much easier.Second I was not fond of the tomato soup sauce.I used one can tomato paste mixed with 4 cans water,bay leaf,garlic,1/8 teaspoon allspice,pinch cinnamon and some dried parsley which I simmered on stove beforehand.Otherwise pretty good.Next time I think I'll add some raisins to filling.
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3 users found this review helpful
Liked the idea of this recipe.First I removed leaves from cabbage and boiled 2 minutes,removed...
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Reviewed on Feb. 21, 2005 by BIOPHILE
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BIOPHILE
Feb. 21, 2005
This was my first time making this with canned tomato soup. Next time I will probably just use tomato sauce like I have done in the past. Other than that, the recipe worked really well.
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2 users found this review helpful
This was my first time making this with canned tomato soup. Next time I will probably just use...
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Reviewed on Oct. 14, 2006 by
LITTLECHILE
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LITTLECHILE
Oct. 14, 2006
I made this as a vegetarian alternative to the reg cabbage rolls since I have alot of vegetarian friends and needed something for them to eat at a potluck! I found these alot harder to roll than other cabbage rolls but I left out the veg protein...didn't have any maybe that is the difference. Once they were cooked they held together very nicely and the flavour was great!!
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1 user found this review helpful
I made this as a vegetarian alternative to the reg cabbage rolls since I have alot of...
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Reviewed on Sep. 10, 2006 by migsy
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migsy
Sep. 10, 2006
I thought this was pretty good. It was one of my favorite dishes growing up, but I haven't had it since becoming a vegetarian years ago. This wasn't quite like Mom's, but close enough. As others suggested, I used watered-down tomato sauce instead of the soup. Definnitely time consuming, so I'll stick to making it on the weekend. Thanks.
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1 user found this review helpful
I thought this was pretty good. It was one of my favorite dishes growing up, but I haven't...
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Reviewed on Mar. 7, 2008 by morgan
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morgan
Mar. 7, 2008
Made this the other night it was very good I used sauce instead of the soup and it was great
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0 users found this review helpful
Made this the other night it was very good I used sauce instead of the soup and it was great
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Reviewed on Feb. 3, 2008 by
junglepeachpie
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junglepeachpie
Feb. 3, 2008
Worked well! Thanks for the recipe! I used LightLife Smart Ground for the fake meat and it was delicious. I needed a little extra water for my rice. Didn't put a whole tomato in each one, probably about a third. Also didn't add red pepper (store was out) and no peas because I don't like them much. Used tomato sauce instead of soup as others had suggested. Added a little dried oregano with the basil. I had about half a cup of extra filling at the end so I will probably use less of everything next time or use a bigger cabbage. I also didn't bother with toothpicks, just put them seam-side down in the dish.
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0 users found this review helpful
Worked well! Thanks for the recipe! I used LightLife Smart Ground for the fake meat and it was...
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Reviewed on Oct. 28, 2007 by MARGE12
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MARGE12
Oct. 28, 2007
I really liked this recipe. It is time consuming, but it was worth it to me. My husband is not a vegetarian, so I browned some ground beef and sprinkled some in the rolls that he would eat. We ate them a couple of days in a row and then froze the rest. I'm sure they'll come out fine, as I have frozen regular cabbage rolls with success.
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0 users found this review helpful
I really liked this recipe. It is time consuming, but it was worth it to me. My husband is...
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Reviewed on Apr. 10, 2005 by
Jean Marie
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Jean Marie
Apr. 10, 2005
This wasn't bad per se but I had way too much filling left over. I also thought it could have been more flavourful. I was not a fan of the tomato soup and if I make this again I will use marinara sauce instead. Thanks though for your effort.
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0 users found this review helpful
This wasn't bad per se but I had way too much filling left over. I also thought it could have...
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