Cabbage Roll Recipe



  • 2 shallots, minced
  • 2 tablespoon oil – I use Avocado or Olive Oil
  • 6 medium tomatoes, diced or 1 can with juice
  • 1 1/2 teaspoon salt
  • 2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • Tablespoon of fresh basil, minced
  • pinch of pepper

Roll Mixture:

  • 1 very large head cabbage – Green Cabbage
  • 1 medium onion, minced
  • 2 tablespoon oil
  • 3 green onions, minced
  • 2 medium cloves garlic, minced
  • 1/3 cup dry Textured Vegetable Protein (TVP) rehydrated in vegetable stock
  • 3 medium tomatoes, diced
  • 2 1/2 cups cooked rice
  • 1/3 cup fresh parsley, minced
  • 2 teaspoon salt
  • 2 teaspoon paprika
  • 1/4 teaspoon cayenne

What to do:

Sauce: Saute the onion in 2 T oil. Add the tomatoes, salt, paprika, cayenne and pepper, bring to a boil and simmer for about 1 hour.
Remove cabbage layers carefully and soak in boil water for about one minute. Transfer to a bowl of cold water to rinse, then lay out on a towel until you have finished all the cabbage leaves.
In a large skillet, saute the onion in 2 T of oil for 10 minutes, stirring often. Add the green onions, garlic, tvp, water and tomatoes and simmer for 25 minutes. Stir often. Add the rice and spices and mix well.

Preheat the oven to 350F. Place some of the rice mixture on each leaf. Leave enough room to fold the sides inward, and roll up the leaves. Place the cabbage rolls in a casserole dish and cover with the sauce.

Bake for 33-40 minutes.



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