Cabbage Rolls

My mom used to make my dad cabbage rolls on very special occasions.
When I make cabbage rolls, I normally double the recipe so that I can freeze the leftovers.  Then we don’t have to wait for another special occasion to indulge in this delicious entrée.


  • 12 slightly steamed cabbage leaves
  • 1 cup Textured Vegetable Protein (TVP) rehydrated with 1 cup boiling water and 1 T beef-style broth powder
  • ½ cup finely chopped walnuts
  • 1 cup cooked brown rice
  • 3 – 8 oz cans tomato sauce
  • 2 T sugar
  • Fresh ground pepper


  1. Combine rehydrated TVP, walnuts, rice, 1 – 8oz can tomato sauce and a twist or two of fresh ground pepper.
  2. Evenly divide the filling mixture between the 12 cabbage leaves.
  3. Roll up the cabbage leaves, tucking the loose ends under.
  4. Place the rolls in a 11x7x1½ inch baking pan.
  5. Combine sugar with remaining two cans of tomato sauce.  Pour over the cabbage rolls.
  6. Cover and bake at 350 degrees for about 25 minutes.

{ 1 comment… read it below or add one }

1 Nancy January 18, 2012 at 11:11 am

Please note: Although I have several recipes that include TVP, it’s not very often that I include it on my personal menus, opting for less-processed foods. When I do want that texture, what I have started doing lately is chopping up soy curls and using that instead. Soy curls are a whole, unprocessed, non-GMO food that gives the same texture as TVP. You can also find non-GMO or organic TVP at many health food stores.


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