Vegetarian Cabbage Rolls

Vegetarian Cabbage Rolls


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


1 h 35 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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  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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  1. 22 Ratings


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, proba...

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 ...

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 o...

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 le...

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 wit...

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. W...

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 rol...

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 ...

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 tha...