This traditional meal is nutritious and filling but also very tasty. It is a good meal for fall, winter and spring.

Stuffed Cabbage Rolls

Yield: 10 cabbage rolls


  • 2 tablespoons vegetable oil
  • 1 cup chopped yellow onion
  • 1 medium head green cabbage
  • 1 cup TVP• 1/2 cup cooked rice
  • 1/4 cup raisins
  • 3/4 teaspoon salt
  • 1 teaspoon taco flavorings
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup vegetable bouillon
  • 1/2 teaspoon paprika
  • soy yogurt, for serving (optional)

Stuffed Cabbage Rolls


  1. Preheat the oven to 350 F / 177 C.
  2. Coat a 13×9 inch pan with non stick cooking spray.
  3. In a medium skillet, heat the oil over medium-high heat.
  4. Add the onion and cook until softened, about 5 minutes.
  5. Set aside to cool.
  6. Place the TVP in a bowl.
  7. Bring water to boil and use to reconstitute the TVP.
  8. Bring a large pot of salted water to a boil.
  9. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core.
  10. Place the cabbage in the boiling water.
  11. After about 2 minutes an outside leaf will come loose – pull it off and out of the water using tongs.
  12. After another minute the next leaf will come loose.
  13. Remove and repeat until you have 8 to 10 leaves.
  14. Pat the leaves dry with paper towels.
  15. Cut out the thick part of the rib from the bottom of each leaf, but don’t cut more than a third of the way into the leaf.
  16. In a mixing bowl, combine the reconstituted TVP, cooled onion, rice, raisins, taco seasonings and salt.
  17. With the stem side of the cabbage leaf facing you, place a about 1/3 cup of the TVP mixture in the center of each cabbage leaf.
  18. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet.
  19. Place the cabbage rolls, seam side down, in the prepared baking dish.
  20. In a bowl, mix together the tomato sauce, vegetable bouillon, and paprika.
  21. Pour evenly over the cabbage rolls.
  22. Cover with foil and bake for 35 minutes.
  23. Optionally serve the cabbage rolls with a big dollop of soy yogurt.