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Meatless Stuffed Cabbage

“These stuffed cabbage bundles make a delicious alternative for the real thing, especially during meatless holidays,” writes Linda Evancoe-Coble of Leola, Pennsylvania. “They’re also a good source of fiber.”
  • Total Time
    Prep: 45 min. Bake: 40 min.
  • Makes
    6 servings


  • 1/2 cup uncooked brown rice
  • 1 cup water
  • 1 medium head cabbage
  • 1 package (12 ounces) frozen vegetarian meat crumbles, thawed
  • 1 large onion, chopped
  • 1/2 teaspoon pepper
  • 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted, divided
  • 1 can (8 ounces) Italian tomato sauce, divided
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained


  • In a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender.
  • Meanwhile, cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls (refrigerate remaining cabbage for another use).
  • Preheat oven to 350°. In a large bowl, combine meat crumbles, onion, pepper, cooked rice and half of the soup. Cut out the thick vein from bottom of each reserved leaf, making a V-shaped cut. Place 1/3 cup rice mixture on each cabbage leaf; overlap cut ends. Fold in sides, beginning from cut end. Roll up completely to enclose filling.
  • Spread half of the tomato sauce into a 13x9-in. baking dish coated with cooking spray. Place rolls seam side down in dish.
  • In a small bowl, combine tomatoes with the remaining soup and tomato sauce. Pour over rolls. Cover and bake 40-45 minutes or until bubbly and cabbage is tender.
Editor's Note
Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Nutrition Facts
2 each: 232 calories, 3g fat (0 saturated fat), 0 cholesterol, 1000mg sodium, 37g carbohydrate (12g sugars, 7g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

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