Vegetarian Cabbage Rolls

    1 hour 35 minutes

    Cabbage rolls that use TVP instead of meat. They have onion, red capsicum and garlic. Cabbage rolls take a bit of time to make but are worth the effort.

    23 people made this

    Serves: 8 

    • 1/3 cup uncooked brown rice
    • 2/3 cup water
    • 2 cups textured vegetable protein (TVP)
    • 3/4 cup boiling water
    • 2 (300g) tins tomato soup
    • 310ml water
    • 1 large head cabbage, cored
    • 1 tablespoon vegetable oil
    • 1 large onion, diced
    • 1/2 carrot, finely diced
    • 1/2 red capsicum, diced
    • 3 cloves garlic, minced
    • 1 tablespoon white wine
    • 1 (400g) tin whole peeled tomatoes, drained, juice reserved
    • 1 egg, lightly beaten
    • 1/2 cup frozen peas
    • cayenne pepper, to taste
    • 1/2 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon dried basil
    • 3 drops Tabasco(TM)
    • 1 box toothpicks
    • salt and pepper, to taste

    Preparation:30min  ›  Cook:1hour5min  ›  Ready in:1hour35min 

    1. Place the rice and 2/3 cup water in a saucepan. 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 re-hydrated. Mix in the cooked rice.
    2. Preheat oven to 180 degrees C. In a bowl, mix the tomato soup and water.
    3. Place the cabbage in a saucepan with enough water to cover. Bring to a boil then cook 15 minutes, until leaves are easily removed. Drain, cool and separate leaves.
    4. Heat the oil in a frying pan over medium heat. Stir in the onion, carrot, red capsicum 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 then peas. Season with cayenne, onion powder, garlic powder, basil and Tabasco. Cook and stir until heated through.
    5. On 1 cabbage leaf, place about 2 tablespoons frying pan mixture and 1 tomato. Roll tightly then 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 then bake 10 minutes more.

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    Reviews in English (17)


    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.  -  03 Feb 2008  (Review from Allrecipes USA and Canada)


    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.  -  31 Jul 2005  (Review from Allrecipes USA and Canada)


    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.  -  04 Apr 2007  (Review from Allrecipes USA and Canada)