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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.


  • 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


  • In a small saucepan, bring rice and water to a boil. Reduce heat;
  • cover and simmer for 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).
  • In a large bowl, combine the meat crumbles, onion, pepper, cooked
  • rice and half of the soup. Cut out the thick vein from the 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 the cut end. Roll up completely to enclose filling.
  • Spread half of the tomato sauce into a 13-in. x 9-in. baking dish

2 of 2

Meatless Stuffed Cabbage (continued)

Directions (continued)

  • coated with cooking spray. Place rolls seam side down in dish.
  • In a small bowl, combine the tomatoes with the remaining soup and
  • tomato sauce. Pour over rolls. Cover and bake at 350° for 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.