Stuffed Cabbage Rolls {Vegan}

This recipe was one my grandmother made for us often and I absolutely LOVED!  I made these Stuffed Cabbage Rolls early on in the life of this blog but I wanted to see if I could do better. I made the tomato soup from scratch (and you can find that recipe here). It came out even better than the first time! I hope you enjoy it as much as I do 🙂

stuffed cabbage rolls

Partially boil the head of cabbage just enough until you can gently peel away each layer INTACT.  I find that if you cut the core out of the whole head, the pieces come off better. Do not overcook. The leaves should be crisp still, but pliable. Drain on a paper or kitchen towel. Repeat until the whole cabbage is done. Only use the biggest, best leaves.

Vegan Cabbage Rolls

Mix together all ingredients for the rolls and add ½ C of the sauce mixture to help bind.  Place an amount of the mixture proportionate to the leaf in the center.  Do not overfill.

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Roll, tucking in the ends like an egg roll. If necessary, you can use a toothpick to hold them together, but BE SURE to remove before serving! Repeat with all cabbage leaves.

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Place all of the finished rolls into a large sauce pot or a crock pot, stacking largest to smallest.

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Add all of the sauce to cover. If needed, you can add some additional vegetable broth or water.

Stuffed Cabbage Rolls

Bring to a boil then lower to a simmer. Cook for 1 hour until sauce is bubbling, cabbage leaves are more translucent and filling is hot inside.

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We always served these with mashed potatoes and/or soft rolls like these.  Someone once asked me how many rolls this makes or how many people it serves and it really depends.  As you can see, it fills an entire dutch oven.  I usually serve 2-3 per person depending on size.  It will easily serve 4-6 people and if there are leftovers, the good news is that these freeze extremely well!  I like to freeze them in portions and take out as I want them.  So good!

stuffed cabbage rolls

Stuffed Cabbage Rolls {Vegan}

Stuffed Cabbage Rolls {Vegan}

Ingredients

FOR THE SAUCE: (This is our Homestyle Chunky Cream of Tomato Soup Recipe)
28 oz. can of Diced Tomatoes
6 oz. can of Tomato Paste
1 C Vegetable Broth
1 Tbl vegan Margarine, such as Earth Balance
1 Small Onion, diced
1 Tbl vegan Sugar
1/2 C Non-Dairy Creamer (I use So Delicious Coconut Original Creamer)
Salt & Pepper, to taste
*
FOR THE ROLLS:
1 medium Cabbage
1 C Veggie Crumbles
1/2 C cooked White Rice
1/4 cup minced Onion, sauteed
Mrs. Dash (or similar seasonings), to taste
Salt and Pepper, to taste

Instructions

  1. FOR THE SAUCE:
  2. NOTE: This is Homestyle Chunky Cream of Tomato Soup
  3. In a large saute pan, melt 1 Tbl of margarine and add the diced onions. Saute until soft and translucent.
  4. Add the diced tomatos with sauce and the vegetable stock. Season with salt and pepper.
  5. Add the tomato paste and taste again for seasoning. I like to add a tablespoon of sugar to balance out the bitterness.
  6. Bring to a boil then lower to a simmer for 20 minutes.
  7. Add the creamer and simmer for another 10 minutes.
  8. TO PREPARE THE CABBAGE LEAVES:
  9. Partially boil the head of cabbage just enough until you can gently peel away each layer INTACT.
  10. I find that if you cut the core out of the whole head, the pieces come off better. Do not overcook. The leaves should be crisp still, but pliable. Drain on a paper or kitchen towel. Repeat until the whole cabbage is done. Only use the biggest, best leaves.
  11. FOR THE FILLING:
  12. Mix together all ingredients for the rolls and add ½ C of the sauce mixture to help bind.
  13. Place an amount of the mixture proportionate to the leaf in the center.
  14. Do not overfill. Roll, tucking in the ends like an egg roll. If necessary, you can use a toothpick to hold them together, but BE SURE to remove before serving! Repeat with all cabbage leaves.
  15. Place all of the finished rolls into a large sauce pot or a crock pot, stacking largest to smallest.
  16. Add all of the sauce to cover. If needed, you can add some additional vegetable broth or water.
  17. Bring to a boil then lower to a simmer. Cook for 1 hour until sauce is bubbling, cabbage leaves are more translucent and filling is hot inside.
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Stuffed Cabbage Rolls

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