Vegetarian cabbage rolls! This is a perfectly easy weeknight comfort meal for the family. It tastes just like moms!
A traditional stuffed cabbage roll recipe made vegan, and the taste is just as delicious as ever.
This recipe is easy to follow, and another wonderful thing is that you can freeze your leftovers for a quick and simple meal prep ready in no time any other night of the week.
This recipe is made from the classic polish, Hungarian, and Ukrainian cabbage rolls with tomato sauce (golabki, holubtsi, or golumpki) – famous in central and eastern European countries.
Please note that all the recipes vary slightly in regions with names and ingredients; some also contain grains and vegetables.
This is a lazy day, tasty and simple recipe anyone would love. Even meat-eaters!
List of Ingredients
- Impossible meat – a perfect alternative for a real hamburger
- Green cabbage – I use green always, not savoy.
- Onions
- Cooked rice – you can use brown or white rice; however, I prefer white basmati for this dish.
- Canned tomatoes and tomato sauce
- Fresh garlic
- Spices – granulated garlic, salt and pepper, ground fennel, and onion powder
- Brown sugar and red wine vinegar – no need for a can of tomato soup. This adds the perfect sweet and tart flavor to the tomato sauce.
How To Make Vegetarian Keto Cabbage Rolls
- Take out a large bowl for the tomato sauce and mix all sauce ingredients. Then set aside.
- For the meat filling – pour some oil into a skillet and fry onions over medium heat and add a pinch of pepper and salt for 5-7 minutes until softening and browning. Add the garlic, stir and cook for another minute.
Remove mixture to a plate to cool. Add cold cooked rice, vegan ground beef, fennel, onion and garlic mixture, and salt and mix well in a separate medium bowl. You can use your hand to mix properly and then set it aside.
- Core and cook cabbage – use a sharp knife to cut around the stem of the green cabbage. About one and a half to two inches from the stem and about 3 inches down. The stem should look like a cone when pulled out.
- Fill a large stockpot halfway with water and set it to a boil. While boiling, add cabbage and after about 3 minutes or so, start pulling off leaves two at a time with tongs.
After the leaves are pulled out, leave to boil for a couple of minutes, then remove to a plate. Repeat this process till you have 16-18 leaves.
- To roll, assemble and bake – spread one cup of sauce in a casserole dish and set it close by. Then preheat the oven to 325 degrees.
- Arrange each cabbage leaf on a cutting board and use a small knife to cut a V-shaped notch. This is to remove the thick part of the rib.
- Put ¼ cup of filling in the center of the cabbage leaf and shape the mixture into a log. Roll it up burrito style.
- Arrange rolls seam side down in the casserole dish as you continue. Repeat for the remaining cabbage leaves and filling. I like when the rolls fit snuggly in the dish.
- Cover the cabbage rolls with the leftover tomato sauce. Give the dish a little shake so the sauce can spread evenly. Cover the casserole dish lightly with foil and bake for two hours and 45 mins.
- Remove the dish from the oven and let sit for 10 minutes before you serve.
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