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Polish vegetarian cabbage rolls

Published on main, fall, winter, ahead


  • 1 large cabbage
  • 2 cups brown rice, cooked
  • 1 lb veggie crumbles
  • 0.5 cup onion, minced
  • 1 garlic clove, minced
  • 1 tsp ground ginger
  • 1 tbsp sweet paprika
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • 2 eggs
  • 0.5 cup vegetable broth
  • 2 tbsp olive oil
  • 1 can diced tomatoes
  • 1 can tomato soup


  1. Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
  2. Meanwhile, in a large pot, sauté onions and garlic in the olive oil until transparent. Add crumbles, rice, spices, egg, and vegetable broth. Mix well.
  3. When cabbage is warm to the touch, peel leaves and place on a cutting board. You should have six very large leaves.
  4. Preheat oven to 190 °C.
  5. Divide filling mixture into six equal parts.
  6. Fill cabbage leaves and roll. Place filled rolls with folded end down into a baking dish.
  7. Combine soup and tomatoes along with tomato juice from can in a separate bowl. Add half of the soup can worth of water to the sauce. Mix well.
  8. Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes, or until cabbage is easily poked with a fork.

Adapted from this original recipe