Cabbage Rolls with Tofu & Vegetable Filling
If You’ve Got a Head of Cabbage and a Block of Tofu…
You know how sometimes you see a cabbage at the market (it’s always HUGE right?) and think, what on earth am I gonna do with this? That’s me every autumn, honestly. But making cabbage rolls with tofu & vegetable filling is kind of like a little ritual now in my kitchen. The first time I made these, I had no game plan; just a stubborn desire to use up the pile of sad-looking veggies in my drawer. Oh, and I accidentally set off the smoke alarm but, you know, it’s part of my process now.
Why You’ll Love Making These (And Eating Them)
I make this whenever I’m craving something comforting but don’t want to spend three hours peeling and chopping (shoutout to all my fellow lazy cooks). My family goes nuts for these rolls — especially on chilly nights when we want something that warms your hands and your insides. Also, if you live with picky eaters, rolling up the veggies in cabbage leaves actually turns mysterious ingredients into a dinnertime adventure that even my niece will try (unless she spots the tofu, then she raises an eyebrow).
What You’ll Need (Plus, You Do You)
- 1 large head of cabbage (I lean toward savoy, but regular green is what I usually grab — use whatever is on offer; red is… weird, though)
- 400g firm tofu, pressed and crumbled (sometimes I use smoked tofu for that oomph if I’m feeling fancy)
- 2 carrots, grated (parsnips work if that’s what’s left in the fridge)
- 1 small onion, finely chopped (honestly, I sometimes skip it if I’m feeling lazy, but my partner claims it’s a crime)
- 2 cloves garlic, minced (but, me being me, I double it)
- 1/2 bell pepper, diced (any colour, any shape, any will do)
- Handful of mushrooms, finely chopped (or skip either way — I occasionally do!)
- 1 cup cooked rice (white, brown, wild; it all works)
- 2 tbsp soy sauce or tamari (my grand used to swear by Kikkoman but I’m not convinced it matters)
- 1 tbsp tomato paste (ketchup in a pinch; once tried BBQ sauce and lived to regret it… more on that later)
- Vegetable oil or olive oil, just a little for sautéing
- Salt, pepper, smoked paprika; whatever spices make you happy, honestly
- For the sauce: 1 can diced tomatoes + 1 tsp sugar + herbs (basil and oregano are typical, but I just toss in a big pinch of dried Italian mix if it’s closest)
Let’s Get Rolling (Literally)
- Prep the cabbage: Pull off 10-12 big leaves (don’t panic if they tear; they always do). Boil a large pot of water, and drop in a few leaves at a time for about 2-3 min, just till bendy. Yours might need another minute—poke ‘em gently. Drain and cool so you don’t burn yourself (ask me how I learned this).
- Start the filling: In a big pan, sauté onion, carrot, pepper, and mushrooms with a swig of oil. Add garlic last because it burns quick (I forgot once, tasted awful!). Toss in crumbled tofu and rice. Add soy sauce and tomato paste, cook everything for 3-5 mins so flavors mingle. Don’t stress if it sticks a bit—it means more flavor!
- Mix and taste: Season to taste, sneak a bite. Does it need more soy? Pepper? Something green? At this point, I usually chuck in some frozen peas if there are any.
- Fill ‘em up: Lay a cooled cabbage leaf on a board, put a big spoonful of filling near the stem end, and roll it up—sides in first, then roll like a burrito. Not perfectly round? Who cares—it’s rustic!
- Sauce time: Pour half the canned tomatoes into a baking dish, add a lazy swirl of olive oil and a sprinkle of sugar. Arrange the rolls in snugly, all nestled up together (this part always looks messy but it sorts itself in the oven).
- Top and bake: Pour the rest of the tomatoes on top, sprinkle with more herbs, cover (foil if you haven’t got a lid—I’ve used a baking sheet balanced on top) and bake at 180°C (350°F) for 40 minutes. Take the cover off for the final 10-15 mins to get things a bit golden. I sometimes forget and it’s still fine.
A Few Notes I’ve Picked Up
- Cabbage leaves ripping? Double-up and roll anyway — nobody will know. Unless you tattletale, of course.
- Rice sticking to the pan? A squirt of water and some gentle scraping magic sorts it out.
- I find the filling is tastier if you let it cool a bit before rolling, but sometimes I’m too hungry to wait.
Some “Brilliant” Variations I’ve Attempted
- Quinoa instead of rice — actually, I like this more most days.
- Adding some grated cheddar on top for melty vibes (my brother says it’s “non-traditional” but he eats it anyway).
- Once swapped tomato sauce for BBQ sauce… that was a lesson learned, not recommended unless you really want spicy cabbage jam (which you don’t).
Gear You Need (Or What to Do if You Don’t Have It)
- Baking dish — but one time, I did this in a cast iron skillet with foil. Worked fine.
- Good knife for cabbage wrangling.
- Mixing bowl for your filling, or honestly, just use the pan you cooked it in (fewer dishes, always good).
How To Store (If You Have Leftovers, Which is Rare)
Keep these in a sealed container in the fridge; they’re great for up to 3 days. Though, honestly, in my house it never lasts more than a day! I think it tastes even better the day after, once all the flavors have had a big, cozy sleepover together.
How I Love To Serve Them
Big fan of a drizzle of tangy yogurt (dairy or plain coconut yogurt — up to you) or just with a thick wedge of rye bread to mop up all the sauce. Sometimes I plop a little hot sauce on top, too, when no one’s watching. Sundays, we all just eat straight out the dish at the table — saves on plates!
If I Could Give Only One Piece of Advice (But I Can’t, So Here’s More)
- Don’t rush the cabbage softening — I tried zapping it in the microwave to save time and got rubbery leaves. Never again.
- If your filling seems too soggy, add more rice. If it’s too dry, a splash of the tomato juice helps, but only a splash!
- Check the rolls halfway — sometimes the sauce looks sad, so I spoon a bit more on them mid-bake.
FAQ—Because People Always Ask (And I Don’t Mind Explaining Again!)
- Can I freeze these cabbage rolls?
- Sure thing! Let them cool first, then pop in an airtight box. Defrost overnight if you remember (I never do; microwave works in a pinch).
- Do the rolls fall apart easily?
- Only if you rush rolling or overstuff. Actually, I think the messier ones taste better somehow!
- Can I skip the tofu?
- Yep, just bump up the veggies or use extra rice — it’ll still be tasty, but different, you know?
- Is there a way to make it spicy?
- Oh yes — throw in some chili flakes or even a chopped jalapeño. But maybe warn your guests!
- Do I really need to boil the cabbage leaves?
- I’ve tried raw and it’s just not worth the fight. The leaves break and make you grumpy. Boil ‘em, trust me.
And if you ever find yourself with too much filling left over — I just eat it with a spoon, right out of the pan, standing over the stove. No judgment. On second thought, maybe that’s my favorite part.
Ingredients
- 8 large cabbage leaves
- 1 cup firm tofu, crumbled
- 1/2 cup cooked brown rice
- 1 medium carrot, grated
- 1/2 cup onion, finely chopped
- 1/2 cup mushrooms, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup tomato sauce
- 1 tablespoon olive oil
Instructions
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1Preheat the oven to 180°C (350°F). Bring a large pot of water to a boil. Carefully peel 8 large cabbage leaves and blanch them in boiling water for 2-3 minutes until pliable. Drain and set aside.
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2In a large pan, heat olive oil over medium heat. Add onion, garlic, carrots, and mushrooms. Sauté for 5 minutes until vegetables are soft.
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3Add crumbled tofu to the pan along with soy sauce, smoked paprika, salt, and pepper. Cook for another 3-4 minutes, then stir in cooked brown rice. Mix well and remove from heat.
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4Place 2-3 tablespoons of the tofu-vegetable mixture onto each cabbage leaf. Fold the sides and roll tightly.
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5Arrange the cabbage rolls seam side down in a baking dish. Pour tomato sauce over the rolls, cover with foil, and bake for 40-45 minutes.
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6Allow to cool slightly before serving. Enjoy your cabbage rolls with tofu & vegetable filling!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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