Vegan Stuffed Cabbage

Vegan Stuffed Cabbage

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 124.0
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 380.6 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.5 g

View full nutritional breakdown of Vegan Stuffed Cabbage calories by ingredient
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Introduction

My grandmother's stuffed cabbage, veganized. Nutritional info is for a single roll. I made this for my omnivorous friends at Rosh Hashana and it was a big hit. My grandmother's stuffed cabbage, veganized. Nutritional info is for a single roll. I made this for my omnivorous friends at Rosh Hashana and it was a big hit.
Number of Servings: 16

Ingredients

    1 large cabbage
    1 14-oz package Lightlife Gimme Lean vegetarian "beef"
    1 cup short-grain white rice
    2 medium white or yellow onions
    1 Tbs olive oil
    1 tsp garlic powder
    1 Tbs dried parsley
    salt & pepper to taste
    1/2 cup raisins
    28 oz. can unseasoned tomato sauce (tomato puree)
    1/3 cup apple cider vinegar
    1/3 cup granulated sugar
    1 eggs-worth of Ener-G vegan egg replacer (1.5 tsp)
    Canola spray oil

Directions

Core a whole, large cabbage and submerge in boiling water. Boil until cabbage is soft and leaves will separate. Drain and cool cabbage and separate 16 large leaves.

Meanwhile, cook the rice in water at a 1-to-2 ratio.

Slice up the onions and sautee with olive oil. Divide into two large bowls.

Separate and lightly sautee the Gimme Lean "ground" mixture. Add to one of the onion bowls. Prepare the Ener-G egg replacer with 2 tablespoons water and add to the ground "beef." Mix well. Add the cooked rice, garlic powder, parsley, salt and pepper. Mix well and set aside.

Empty a 28-ounce can of unseasoned tomato sauce into the second bowl. Add the cider vinegar, granulated sugar, and raisins. Stir well.

Lightly spray the inside of a casserole dish with cooking oil spray. (I used a 10" round casserole and layered my cabbage rolls. You can also do a single layer in a larger dish.) Spoon a small amount of tomato sauce on the bottom of the casserole.

One at a time, fill each cabbage leaf with a small amount of "beef" and rice filling. Roll leaf around filling, tucking in the sides. Lay in the casserole, seam side down. Pack rolls tightly against each other and cover each layer with more tomato sauce. Makes 16 rolls.

Cover and bake at 350 for 45-60mins.

Reserve any extra sauce to serve at the table.

Number of Servings: 16

Recipe submitted by SparkPeople user TOFUPUPPY.

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  • Incredible!
    1 of 1 people found this review helpful
    I loved this dish! Would make it with or without the meat replacements. Delicious!! - 5/25/15

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  • Very Good
    This looks super good - 11/9/17

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  • Sounds good. This is on my list for next week! - 7/14/17

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