Vegan Slovenian Style Cabbage Rolls

Vegan Slovenian Style Cabbage Rolls

Cabbage Rolls Slovenian Style with Sauerkraut and Cooked Onions 

Course: Main Dish
Cuisine: Eastern European
Servings: 12 rolls
Author: Yochi
  • 1 green cabbage boiled
  • 1 tbsp flaxmeal, mixed with 2 tbsp water
  • 1 tbsp earth balance
  • 2 tsp bac'n bits
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 cup white rice
  • 1 12 oz pkg tofu crumbles
  • .5 pkg gimme lean sausage
  • 4 tbsp tomato sauce
  • 2 tbsp parsley minced
  • 2 tsp dried mint optional
  • 2 tsp paprika
  • 1 tsp salt
  • pepper to taste
  • 1 can crushed tomatoes
  • 1 lb sauerkraut drained
  1. Boil cabbage and remove leaves.  Shave the hard rib from each leaf.  

  2. Mix flax with water and set aside for at least 5 minutes. 

  3. Saute onion in butter and bacon bits.  Add garlic and rice to toast for the last minute. 

  4. Add onion mixture and flax with the tofu - salt and pepper in a large bowl.  

  5. Cover bottom of casserole with some tomato sauce and small or broken cabbage leaves.  

  6. Add about 2 heaping tablespoons of mix into each roll and place in casserole dish.  Repeat until done, about 12 rolls fit nicely into a 9x13. 

  7. Cover rolls with crushed tomatoes and top that with the sauerkraut. Cover that with a few small or broken cabbage leaves.  Add a little broth or water, about 1 cup, but do not overfill, as you'll boil over during the cooking. 

  8. Cook covered in foil for 2 hours.  Let sit for a few before serving.  Remove top leaves and serve. 


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