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Meatless Cabbage Rolls with Veggie Ground
By (Published: )
Try out this meatless spin on cabbage rolls with ground veggie meat!
Prep Time Cooking Time Servings
1 person
  • 1/2 tsp Thyme
  • 1 package Veggie Ground
  • 2 cups Cooked Rice
  • 2 cups Tomato Sauce
  • 1-2 Onions
  • 1/2 cup canned or fresh Tomatoes
  • 1/2 tsp Salt
  • 1-2 tbsp Olive Oil
  • 12 outer leaves of medium Green Cabbage
  • 1/4 chopped Parsley
  • 3 cloves Garlic
  • 1 Egg

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1. Preheat oven to 350°F.
2. With knife, remove core from cabbage and immerse cabbage in large pot of boiling water for 1 minute. Using two forks, gently peel away one leaf at a time until you have removed 12 leaves from the cabbage. Take leaf out of water once it is removed from cabbage.
3. Remove center section of cabbage from water and bring water back to boil. Cook the 12 leaves for 5 minutes, then plunge leaves in cold water to arrest cooking. (Precooking of leaves reduces amount of time needed to bake finished cabbage rolls in oven.)
4. Lay leaf on cutting board and remove 2" of rib from base of cabbage leaf. Repeat for all leaves and set aside.
5. In large bowl, mash veggie ground with fork. Add rice and egg; mix well.
6. In saucepan, sauté onion and garlic in oil over medium heat for 5 minutes or until onions are soft. Stir in thyme, salt, pepper and tomato. Remove from heat; stir in parsley and breadcrumbs.
7. Add to veggie ground mixture and stir well.
8. Place cabbage leaf on counter or cutting board and place approximately 1/2 cup filling onto center of leaf. Snugly fold all edges towards center of leaf to form a packet or roll. Place roll into lightly oiled casserole dish. Repeat this step using all 12 leaves.
9. Spread tomato sauce over rolls and bake for 30—40 minutes or until leaves are tender.

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