Stuffed Cabbage Rolls {Vegan}

Author Veg Life Staff


  • 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
  • *
  • 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


  • NOTE: This is Homestyle Chunky Cream of Tomato Soup
  • In a large saute pan, melt 1 Tbl of margarine and add the diced onions. Saute until soft and translucent.
  • Add the diced tomatos with sauce and the vegetable stock. Season with salt and pepper.
  • Add the tomato paste and taste again for seasoning. I like to add a tablespoon of sugar to balance out the bitterness.
  • Bring to a boil then lower to a simmer for 20 minutes.
  • Add the creamer and simmer for another 10 minutes.
  • 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.
  • 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. 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.
  • Place all of the finished rolls into a large sauce pot or a crock pot, stacking largest to smallest.
  • Add all of the sauce to cover. If needed, you can add some additional vegetable broth or water.
  • 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.