These hearty vegan cabbage rolls offer a comforting, home-style twist on a classic German dish. Tender cabbage leaves are wrapped around a savory filling of crumbled tofu, brown rice, and toasted nuts, seasoned with warm spices like cinnamon and cloves. The rolls are baked in a rich tomato and sauerkraut sauce, creating a perfect balance of tangy, sweet, and savory flavors. Ideal for a satisfying weeknight dinner or a cozy family meal, this dish is both nutritious and delicious. The tofu provides a satisfying protein boost while absorbing all the delicious flavors of the sauce. Serve with crusty bread to soak up the extra sauce.
Yummy Cabbage Rolls
Description
These hearty vegan cabbage rolls offer a comforting, home-style twist on a classic German dish. Tender cabbage leaves are wrapped around a savory filling of crumbled tofu, brown rice, and toasted nuts, seasoned with warm spices like cinnamon and cloves. The rolls are baked in a rich tomato and sauerkraut sauce, creating a perfect balance of tangy, sweet, and savory flavors. Ideal for a satisfying weeknight dinner or a cozy family meal, this dish is both nutritious and delicious.Ingredients
Directions
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Cut the core out of the cabbage head.
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Place the cabbage, stem end down, in a large pot with about 1 inch of water.
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Cover and bring the water to a boil, then reduce heat to a simmer.
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Steam the cabbage for about 10 minutes until the outer leaves are loose and pliable.
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Remove the cabbage and let it cool until easy to handle.
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Meanwhile, drop the crumbled tofu into 6-8 cups of boiling water.
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Let the tofu cook for 1 minute, then drain through a colander lined with a clean dish towel.
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Run cold water over the tofu to cool it, then twist the towel to squeeze out excess water until firm.
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Heat olive oil in a large skillet over medium heat.
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Add chopped onion, celery, basil, thyme, cinnamon, cloves, and celery seed.
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Sauté vegetables and spices until the onion begins to become tender.
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Add the pressed tofu to the skillet and stir for a couple of minutes.
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Stir in tamari, tomato paste, cooked brown rice, and chopped nuts.
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Mix well and remove from heat.
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Carefully peel the softened leaves away from the cabbage head.
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Trim the thick, tough central rib from each leaf to make them easier to roll.
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Place about 1 heaping tablespoon of the tofu filling onto the center of each leaf.
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Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly.
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In a bowl, mix together the canned tomatoes and sauerkraut.
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Spread half of the tomato-sauerkraut mixture in the bottom of a large shallow baking dish.
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Place the cabbage rolls seam-side down on top of the sauce in the dish.
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Pour the remaining tomato-sauerkraut mixture over the cabbage rolls.
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Cover the dish tightly with aluminum foil.
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Bake at 350 degrees Fahrenheit (177ðC) for 45-60 minutes, or until the cabbage is tender.
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Remove the foil for the last 10 minutes of baking to allow the tops to brown slightly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 635.7kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 1.3g7%
- Cholesterol 0.0mg0%
- Sodium 239.0mg10%
- Total Carbohydrate 51.9g18%
- Dietary Fiber 9.7g39%
- Sugars 15.0g
- Protein 8.6g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Save the water used for steaming the cabbage; it can be used as a flavorful base for soups or stews.
Ensure the tofu is well-pressed to achieve a texture similar to ground meat, which helps the filling hold together.
If the cabbage leaves are too large, you can cut them in half or trim the edges to fit your baking dish better.
These rolls can be assembled ahead of time and refrigerated before baking. Add 10-15 minutes to the baking time if cooking from cold.
Leftovers store well in the refrigerator for up to 3 days or can be frozen for later use.
