Total Time: Less than two hours
Yield: Serves 4-6 people
1 large head of cabbage
4 cups cooked white rice
2 lbs veggie crumbles - I used Beyond Meat
1 onion - diced
6 cloves of garlic - minced
1 large carrot - grated
1 inch ginger - grated
2 cups vegetable broth
4 cups tomatoes - halved if small, medium diced if using large tomatoes
24 oz tomato soup
3 tablespoons olive oil
2 tablespoons paprika
1 teaspoon cayenne
2 teaspoons black pepper
1 teaspoon salt - more to taste
Parsley for decor
Cook the rice and set aside.
Place cabbage in a large pot and cover with water. Bring to a boil and then lower heat to medium and cover with a lid. Let simmer until soft (less than 5 minutes), remove from pot and let cool.
Preheat the oven to 375 degrees.
Mix rice, ginger, paprika, cayenne, pepper, salt, carrots, and 1 cup of the veggie broth in a large bowl. Set aside.
Heat the olive oil in a large pan and begin to saute the garlic and onion. Let cook and stir regularly for 3-4 minutes. Add the “beef” crumbles and continue to cook for 2-3 minutes. Remove from heat.
Combine the rice mixture with the garlic/onion/beef mixture and mix well. Taste filling and add more salt if needed.
In a separate bowl, mix the tomato soup, the remainder of the veggie broth, and the chopped tomatoes. Lightly whisk till the soup and broth are fully mixed.
Line your baking dish, I used a casserole dish, with a light layer of the tomato mix.
Gently remove one cabbage leaf at a time from the cooled head. Use a small knife to cut away from the core.
On a flat surface lay the cabbage leaf down and add ½ cup of the filling. Gently roll up the cabbage leaf like you would a burrito.
Place the flap side down in the casserole dish and repeat until your dish is full. You may have excess leaves and filling. Either save for another meal or prepare another small dish for baking.
Slowly pour the rest of the tomato mixture on top of the rolled cabbages. Cover with tinfoil (or something more environmentally friendly) and bake for 45 minutes. If the casserole dish seems very full, place it on a cookie sheet before placing in the oven.
Remove from the oven, let cool, enjoy!
It’s so bonkers how giant cabbage can grow to be! The head that I used for this recipe was massive - I should have weighed that baby! - and it wasn’t even the biggest that I’ve come across. This recipe is warm, flavorful, and inexpensive to make. The vegan beef is the most expensive part of it and I’ve made it before without and it was still delicious. I served these rolls on a pile of vegan mashed potatoes and topped the pile off with some fresh parsley from my garden. The tomatoes I used are also from my garden! The head of cabbage was so giant that I decided to double my filling recipe and it was WAY too much food for two people. I have no idea why I felt compelled to use the whole giant head. I’m pretty good at creating recipes but I really suck at portion control. Luckily, this makes for fantastic leftovers so now my husband has lunch for the rest of the week. I hope y'all enjoy this recipe! Cheers!