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Meatless Cabbage Rolls
(Published: )
These cabbage rolls are a great meatless alternative to the originals. They're great for leftovers, and they freeze well, so feel free to make lots.
Prep Time Cooking Time Servings
4 people
  • 1/2 tsp. thyme
  • 1 package ground round or meat alternative of choice
  • 2 cups cooked rice
  • 2 cups tomato sauce
  • 1-2 medium onions, diced
  • 1/2 cup canned or fresh tomatoes, drained and chopped
  • 1/2 tsp. salt
  • 1-2 tbsp. olive oil
  • 12 large leaves of green cabbage
  • 1/4 cup chopped parsley
  • 3 cloves garlic, minced
  • 1 egg
  • 1/8 tsp. pepper
  • 1/4 cup bread crumbs

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  1. Preheat oven to 350 F.

  2. Remove core from cabbage with knife. Immerse cabbage in large pot of boiling water for one minute. Using two forks, gently peel away one leaf at a time until you have twelve leaves. Remove remaining cabbage. Bring water back to boil. Add twelve cabbage leaves. Cook for 5 minutes, then immerse leaves in ice cold water to stop cooking.

  3. Lay leaves on cutting board. Remove 2 inches of the rib from base of each leaf.

  4. In a large bowl, mash meat alternative. Add rice and egg. Mix thoroughly.

  5. Saute onion and garlic in oil until onions are soft. Stir in thyme, salt, pepper, and tomato. Remove from heat and stir in parsley and breadcrumbs. Add to rice mixture and mix.

  6. Place half a cup of filling in the centre of a cabbage leaf. Roll all edges of leaf to form a roll, and place in a lightly oiled casserole dish. Repeat.

  7. Spread tomato sauce over rolls and bake for 30-40 minutes.

Suitable for these diets:

Vegetarian Kosher Nut Free Vegan Yeast Free

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