Vegetarian Cabbage Rolls Recipe - Allrecipes.com
Vegetarian Cabbage Rolls Recipe
  • READY IN ABOUT hrs

Vegetarian Cabbage Rolls

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 35 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 More Reviews

Most Helpful Positive Review
Feb 03, 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.

 
Most Helpful Critical Review
Nov 09, 2011

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.

 

22 Ratings

Apr 04, 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.

 
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.

 
Jan 01, 2009

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!

 
Jan 11, 2010

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! :)

 
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.

 
Oct 21, 2009

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.

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 483 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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