Recipe by Tammy
"This is a wonderful recipe -- a little time consuming, but worth the work -- it tastes just like the meat version."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked brown rice
textured vegetable protein
2 (10.75 ounce) cans
10 3/4 fluid ounces
1 large head
carrot, finely chopped
red bell pepper, diced
1 (14.5 ounce) can
whole peeled tomatoes, drained, juice reserved
egg, lightly beaten
hot red pepper sauce
salt and pepper to taste
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.
VERY timely, as I suppose all cabbage rolls are. Did not care for the tofu mixture. I am vegetarian and maybe I picked the wrong brand of tofu? It just did not taste like a "real" cabbage roll. Would not make again.
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.
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.
Made this for New Year's Day and it turned out pretty well. I did make quite a few modifications, though. I used 1 (12 oz?) package of MorningStar Farms veggie crumbles (same as TVP, just one less step). I didn't add carrots, peas, red pepper, or wine to the filling. After cooking the onion and garlic, I added some mushrooms as well (the rest of the stuff just seemed wrong to me - I was trying to make it closer to the meat versions I grew up with). I also didn't like the idea of putting whole tomatoes in the rolls, so I just added a can of diced tomatoes the the filling.
For the sauce, I used the one from the Turkey Cabbage Rolls listed on allrecipes.com. It was okay, but it would have been better without brown sugar, as it was on the sweet side.
All in all, a LOT of work, but yummy. Glad New Year's only comes once a year!
This recipe was outstanding! I made a few very minor changes for my taste but fully credit the creator of this for the amazing recipe! Instead of using egg I added 2 tbsp flaxseed meal mixed with 4-5 tbsp water. I also did not add the peas because they did sound a little out of place in this and I'm not a huge fan anyway. Like other reviewers, I used tomato sauce instead of soup. And, lastly, I used pressed extra firm tofu that I had run through the chopper instead of the veggie protein. The meal was great. As others have said as well, even my 'meatatarian' hubby liked it! Truly a delicious, satisfying meal, that doesn't take TOO long to prepare and I even had some leftover to bring to work for lunch tomorrow! :)
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.
It was a good start but I can't give it 5 stars since I made more than one change.I didn't use tomatoe soup, I used two cans of stewed tomatoes. I used a large can of diced tomatoes rather than the whole peeled. I also cut out the egg (I'm vegan), the peas (seemed wrong), the onion or garlic powder (we're already using onions and garlic in the recipe., and substituted chili powder for the cayenne, and cumin for the red pepper sauce. Gave it a pleasant southwestern flavour. This was a lot of work but it made a a generous amount which I froze a great deal of in meal size portions so I would say it was worth it.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Cabbage Rolls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 215
** Calories from Fat: 34
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make sensational lamb-stuffed cabbage rolls.
These stuffed cabbage rolls make a great dinner for a crowd.
See how to make beefy, saucy cabbage rolls in the slow cooker.