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Meatless Stuffed Cabbage

 Meatless Stuffed Cabbage
“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.”
6 ServingsPrep: 45 min. Bake: 40 min.

Ingredients

  • 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
  • 1 can (8 ounces) Italian tomato sauce, divided
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Directions

  • In a small saucepan, bring rice and water to a boil. Reduce heat;
  • cover and simmer 25-30 minutes or until tender.
  • 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).
  • 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.
  • Spread half the tomato sauce into a 13x9-in. baking dish coated with

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Meatless Stuffed Cabbage (continued)

Directions (continued)

  • cooking spray. Place rolls seam side down in dish.
  • 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.
Nutritional Facts: 2 cabbage rolls equals 232 calories, 3 g fat (trace saturated fat), trace cholesterol, 1,000 mg sodium, 37 g carbohydrate, 7 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.