Meatless Stuffed Cabbage Recipe

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“These stuffed cabbage bundles make a delicious alternative for the real thing, especially during meatless holidays,” writes Linda Evancoe-Coble of Leola, Pennsylvania. “They’re also a good source of fiber.”
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES: 6 servings


  • 1/2 cup uncooked brown rice
  • 1 cup water
  • 1 medium head cabbage
  • 1 package (12 ounces) frozen vegetarian meat crumbles, thawed
  • 1 large onion, chopped
  • 1/2 teaspoon pepper
  • 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted, divided
  • 1 can (8 ounces) Italian tomato sauce, divided
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Nutritional Facts

2 each: 232 calories, 3g fat (0 saturated fat), 0 cholesterol, 1000mg sodium, 37g carbohydrate (12g sugars, 7g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.


  1. In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender.
  2. Meanwhile, cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls (refrigerate remaining cabbage for another use).
  3. Preheat oven to 350°. In a large bowl, combine meat crumbles, onion, pepper, cooked rice and half of the soup. Cut out the thick vein from bottom of each reserved leaf, making a V-shaped cut. Place 1/3 cup rice mixture on each cabbage leaf; overlap cut ends. Fold in sides, beginning from cut end. Roll up completely to enclose filling.
  4. Spread half of the tomato sauce into a 13x9-in. baking dish coated with cooking spray. Place rolls seam side down in dish.
  5. In a small bowl, combine tomatoes with the remaining soup and tomato sauce. Pour over rolls. Cover and bake 40-45 minutes or until bubbly and cabbage is tender. Yield: 6 servings.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Originally published as Meatless Stuffed Cabbage in Light & Tasty April/May 2007, p37

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