Vegan Cabbage Rolls

by Hansel
10 rolls
1 hr 15 min

Introducing a vegetarian twist to a classic recipe. Are you looking to show someone in your life a little extra love and effort? Are you looking to incorporate a more plant-based diet into your life? Or are you just looking to make a new recipe? I have the perfect recipe for you! The recipe uses tofu, but you can always swap it out for ground beef as well. The tender cabbage and tomato sauce gives the meal a bit of a refreshing bite, and are great for a warm hearty meal on a rainy day with friends or with family. Get ready to cook with a wonderful recipe.

Recipe details
  • 10  rolls
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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  • 1 green cabbage
  • 1 package of extra firm tofu (250g)
  • A handful of chopped kale
  • 1 can of tomato paste (170g)
  • 1/4 cup of lemon juice
  • 1 table spoon of olive oil
  • 1 yellow onion
  • Salt and pepper
  • 1 tablespoon of garlic powder

Dice the yellow onion and put it in a pan with the olive oil to cook on medium heat
When onions are starting to cook, add in the tofu making sure to crumble the tofu
Add salt and pepper to taste to the tofu and onion mix
Add in one tablespoon of garlic powder to the tofu and onion mix
Add two tablespoons of the tomato paste, 2 tablespoons of lemon juice, and your handful of kale to the tofu and onion mix
While the tofu and onion continue to cook bring water in a pot to boil and cook the cabbage leaves in the boiling hot water. The cabbage should cook really quickly (30 seconds or so) in the water
Once the onions are translucent and the tofu looks like it has completed cooking take the mixture off the stove
Take a cabbage leaf and put 3 tablespoons of the mixture in the centre of the leaf. Roll the leaf up and put it in a pan. Repeat until you have used all the mixture.
Once all the mixture has been used up, pour the remaining lemon juice and tomato paste over the cabbage rolls and cook them on the stove on medium heat for 10 minutes.