Soya Mince Cabbage Rolls
Cabbage rolls are made by stuffing cabbage leaves with a mixture of soya mince and rice. They are then baked in a blanket of tomato sauce. Enjoy as a main course.
Ingredients
Serves: 8
- 65g uncooked brown rice
- 150ml water
- 225g soya mince, such as Quorn
- 175ml boiling water
- 600ml tomato soup
- 310ml water
- 1 large head cabbage, cored
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1/2 carrot, finely chopped
- 1/2 red pepper, diced
- 3 cloves garlic, finely chopped
- 1 tablespoon white wine
- 1 (400g) tin whole peeled plum tomatoes, drained, juice reserved
- 1 egg, lightly beaten
- 75g frozen peas
- 2 pinches cayenne pepper
- 1/2 teaspoon onion powder
- 1 teaspoon garlic granules
- 1/2 teaspoon dried basil
- 3 drops hot red pepper sauce
- cocktail sticks
- salt and pepper to taste
Method
Prep:30min ›
Cook:1hr5min ›
Ready in:1hr35min
- Place the rice and 150ml water in a pot and bring to the boil. Reduce heat to low, cover and simmer 40 minutes, until tender. Mix the soya mince and 175ml boiling water in a medium bowl. Soak 15 minutes, until rehydrated. Mix in the cooked rice.
- Preheat oven to 180 C / Gas 4. In a bowl, mix the tomato soup and 310ml water.
- Place the cabbage in a pot with enough water to cover. Bring to the boil and cook 15 minutes, until leaves are easily removed. Drain, cool and separate leaves.
- Heat the oil in a frying pan over medium heat. Stir in the onion, carrot, red pepper and garlic. Cook until tender. Mix in wine and continue cooking until almost all liquid has evaporated. Stir in rice and soya mince, reserved juice from the tomatoes, egg and peas. Season with cayenne pepper, onion powder, garlic granules, basil and hot pepper sauce. Cook and stir until heated through.
- On 1 cabbage leaf, place about 2 tablespoons frying pan mixture and 1 tomato. Roll tightly and seal with a cocktail stick. Repeat with remaining filling. Arrange in a baking dish. Pour the soup and water over cabbage rolls. Season with salt and pepper.
- Cover and bake 35 minutes in the preheated oven, basting occasionally with the tomato sauce. Remove cover and continue baking 10 minutes.
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Reviews & ratings
Average global rating:
(23)
Reviews in English (17)
Worked well! Thanks for the recipe! I used LightLife Smart Ground for the fake meat and it was delicious. I needed a little extra water for my rice. Didn't put a whole tomato in each one, probably about a third. Also didn't add red pepper (store was out) and no peas because I don't like them much. Used tomato sauce instead of soup as others had suggested. Added a little dried oregano with the basil. I had about half a cup of extra filling at the end so I will probably use less of everything next time or use a bigger cabbage. I also didn't bother with toothpicks, just put them seam-side down in the dish. - 03 Feb 2008 (Review from Allrecipes US | Canada)
Liked the idea of this recipe.First I removed leaves from cabbage and boiled 2 minutes,removed to collander and rinsed in cold water;much easier.Second I was not fond of the tomato soup sauce.I used one can tomato paste mixed with 4 cans water,bay leaf,garlic,1/8 teaspoon allspice,pinch cinnamon and some dried parsley which I simmered on stove beforehand.Otherwise pretty good.Next time I think I'll add some raisins to filling. - 31 Jul 2005 (Review from Allrecipes US | Canada)
Loved this recipe and so did my anti-vegetarian husband. I also removed the cabbage leaves, boiled them for 2 minutes. Added dried cranberries to filling mixture - a nice counterpoint to the other flavors. Don't like tomato soup as a sauce so also made a quick tomato sauce by simmering 2 cans of tomato sauce with italian herb seasoning, garlic, salt, pepper and a pinch of sugar. Will definitely make again. - 04 Apr 2007 (Review from Allrecipes US | Canada)
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