The Ultimate Comfort Food, Reimagined!
There’s something incredibly comforting about a dish of warm, tender cabbage rolls, and this vegetarian version is no exception! We’re swapping out the traditional meat for a savory, protein-packed tofu and vegetable filling that’s both satisfying and incredibly flavorful. Each roll is a perfect parcel of goodness, nestled in a sweet and tangy tomato sauce and baked to perfection. It’s a wholesome, budget-friendly meal that will have everyone at the table asking for seconds. Let’s get rolling!
Ingredients
• Yields: 10 rollsServing Size: 5 rolls
• For the Filling
• 6 ounces / 170g firm tofu, drained and pressed
• 2 teaspoons / 10ml olive oil
• 1 clove garlic, minced
• ½ red onion, chopped
• 1 cup / 240g crushed tomatoes
• ½ green bell pepper, finely chopped
• ½ teaspoon / 1g ground cumin
• ⅛ teaspoon / 0.5g paprika
• For the Rolls & Sauce
• 10 large cabbage leaves, boiled until tender
• 6 ounces / 170g tomato sauce
• 3 ounces / 90ml water
• 2 tablespoons / 30ml white vinegar
• 2 teaspoons / 8g granulated sugar
Instructions
1. Preheat your oven to 350°F / 175°C. Lightly spray a large baking dish with nonstick cooking spray.
2. Finely crumble or dice the pressed tofu. Heat the olive oil in a medium-sized frying pan over medium heat. Add the minced garlic and chopped red onion, and sauté until the onion is soft and translucent.
3. Add the crumbled tofu to the pan and cook for 3-4 minutes. Stir in the crushed tomatoes, green pepper, ground cumin, and paprika. Use a spatula to gently mash the tomatoes and combine everything well. Cook for another 5 minutes, then remove from heat.
4. Lay one boiled cabbage leaf flat on your work surface. Place about 2 heaping tablespoons of the tofu filling in the center. Fold the bottom edge of the leaf up over the filling, tuck in the sides, and continue rolling tightly to the top.
5. Place the finished roll seam-side down in the prepared baking dish. Repeat with the remaining cabbage leaves and filling.
6. In a small bowl, whisk together the tomato sauce, water, white vinegar, and sugar until smooth.
7. Pour the sauce evenly over the cabbage rolls in the baking dish.
8. Bake for 40–45 minutes, or until the sauce is bubbly and the rolls are heated through. Let them rest for a few minutes before serving.
Nutritional Information
• Per serving (5 rolls)
• Calories: 186
• Fat: 7g
• Carbohydrates: 23g
• Protein: 9g
• Fiber: 5g
• Sugar: 15g
• Sodium: 493mg
Pro Tips
• for Perfect Cabbage Rolls
• To make cabbage leaves pliable, core the cabbage and place the whole head in a large pot of boiling water for 5-7 minutes. Carefully peel off the softened outer leaves as they become tender.
• Don’t overstuff the rolls. This can cause them to burst open while baking. A few tablespoons of filling is usually perfect.
• For a heartier filling, add ½ cup of cooked rice or quinoa to the tofu mixture. Adjust seasonings as needed.
• These rolls freeze beautifully! Allow cooked rolls to cool completely, then place them in a freezer-safe container with a bit of extra sauce. Thaw in the refrigerator overnight before reheating in the oven or microwave.
FAQ
Q: What can I use instead of tofu for the filling
A: If you’re not a fan of tofu, you can easily substitute it. A cup of cooked lentils (brown or green work well), crumbled tempeh, or a mixture of finely chopped mushrooms and cooked quinoa would all make a delicious and hearty filling for these meatless cabbage rolls.
Q: How can I add more protein to these cabbage rolls
A: This recipe is already a great source of plant-based protein thanks to the tofu. For an extra protein boost, you can follow our pro tip and mix in ½ cup of cooked quinoa or brown rice with the tofu. Cooked lentils would also be a fantastic, protein-rich addition.
Q: Can I make these cabbage rolls ahead of time
A: Absolutely! These vegetarian cabbage rolls are perfect for meal prep. You can assemble them a day in advance and store them covered in the refrigerator before baking. They also freeze wonderfully after being cooked, as mentioned in our pro tips.
Q: Is this cabbage roll recipe vegan
A: Yes, this recipe is 100% vegan as written. It uses all plant-based ingredients, including tofu for the filling and a simple tomato sauce, making it a perfect choice for a vegan diet.
