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Stuffed cabbage · 4 servings

Soy mince and rice cabbage rolls

Cabbage leaves filled with soy mince (textured vegetable protein, or TVP), partly cooked rice and sautéed vegetables, baked under tomato sauce with garlic, herbs and optional khmeli suneli.

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At a glance

All meals · 40 minutes active preparation · Total time not confirmed · meal

Method range: 2–8 servings.

Contains: soy. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy
1357 kJ*
Protein
16.4 g*
Carbs
47.8 g*
Fat
4.4 g*
Iron
4.1 mg*
Calcium
156.2 mg*
Folate
183.5 µg*
Vitamin C
72.2 mg*

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

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Calculation limitations

Ingredients

Original ingredient list
  • TVP (textured vegetable protein): Around 3/4 cup — Dry/pre-soak state is inferred from the hydration instruction; no gram conversion supplied.
  • No Beef Better Than Bouillon broth: Enough to soak TVP; quantity unspecified
  • Garlic powder and other spices: Not specified
  • Rice: Around 3/4 cup — Uncooked/pre-boil amount is inferred; rice type and cup convention are not supplied.
  • Water for rice and cabbage: Not specified — Rice should be only partly cooked before filling.
  • Cabbage: 1 head implied; size unspecified
  • Onion, diced: 1 small to medium
  • Carrot, shredded: 1 decently sized
  • Tomato paste: Some
  • Tomatoes: Not specified; San Marzano preferred, any tomatoes acceptable
  • Salt: To taste — Sodium is unquantified.
  • Spices and dried herbs: To taste — Khmeli suneli is the author's preferred blend; alternatives allowed.
  • Garlic: Not specified

Nutrition weights for 4 servings. Changing the batch size keeps the per-serving nutrition the same.

  • Dried soy mince (textured vegetable protein, or TVP)70 g
  • White rice, dry150 g
  • White cabbage leaves, edible raw weight600 g
  • Brown onion, diced150 g
  • Carrot, shredded150 g
  • Tomato paste, no added salt30 g
  • Canned tomatoes in juice, no added salt800 g
  • Fresh garlic, finely chopped12 g
  • Olive oil15 g
  • Salt2 g
  • Prepared No Beef vegetable broth for TVP180 g
  • Garlic powder2 g
  • Khmeli suneli or preferred dried herb and spice blend4 g

Nutrition excludes the broth or seasoning contributions listed under Calculation limitations. These ingredients are included in the recipe.

Method

  1. Hydrate 70 g dried soy mince (textured vegetable protein, or TVP) in 180 g hot No Beef vegetable broth with 2 g garlic powder. Follow the TVP packet’s soaking directions. Stir occasionally so the granules absorb the broth; if the chosen product needs extra liquid, add water a little at a time. Keep the hydrated mixture rather than squeezing out its flavour.
  2. Partly cook the 150 g dry white rice using less water than for fully cooked rice. It should have softened but retain some bite, so that it can finish cooking in the rolls. Drain excess water if necessary. The original source gives about ¾ cup each of TVP and rice; these gram amounts are MorselMetrics’ standardised starting quantities.
  3. Core a white cabbage. Weigh about 600 g usable leaves before blanching (roughly 12 large leaves); the core and unused cabbage are not part of this batch. Lower the cabbage into boiling water and lift away the outer leaves as they become flexible. Cool them and trim thick ribs as needed, keeping the leaves intact.
  4. Heat 15 g olive oil in a pan and sauté the 150 g onion and 150 g shredded carrot. Add 30 g tomato paste and fry it briefly. Mix about three quarters of this vegetable mixture with the hydrated TVP and partly cooked rice; leave the remaining quarter in the pan for the sauce.
  5. To the reserved vegetables, add 800 g canned tomatoes with their juice, 12 g chopped garlic, 2 g salt and 4 g khmeli suneli or your preferred dried herb and spice blend. The author likes San Marzano tomatoes; other tomatoes work too. Simmer the sauce until its flavour develops, adding a splash of water if it becomes too thick to surround the rolls.
  6. Divide the filling between about 12 softened cabbage leaves. Fold in the sides and roll each leaf around the filling. Arrange seam-side down in a deep baking dish and cover generously with the tomato sauce. Cover the dish with a lid or foil.
  7. Bake at about 190°C (375°F). Start checking after the source’s suggested 20–25 minutes and continue as needed until the rice, filling and cabbage are tender and hot throughout. Preparation of the rice, leaves, TVP and sauce is additional to this baking time.
  8. Serve 3 rolls with their sauce per person for 4 servings. Actual roll count depends on the leaves; divide the whole batch into four portions if it makes a different number.
  9. Saucepan variation: the author’s grandmother cooks the cabbage rolls in their sauce on the hob instead of baking. Use a covered pan and simmer gently until the rice and cabbage are tender; no exact hob time was supplied.
  10. Stuffed-pepper variation: use the same filling and sauce in peppers instead of cabbage leaves. First bake the empty peppers for about 20–25 minutes to soften them, then fill, cover with sauce and bake until tender. This pre-softening time is additional to the final cook; peppers may need longer than cabbage. This remains a variation of this recipe, and its nutrition must be recalculated with peppers.

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Nutrition

Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.

Overview, per serving
NutrientAmountReference comparison
1357 kJPartial reported amountCooking estimate incomplete—
16.4 gPartial reported amountCooking estimate incomplete—
4.4 gPartial reported amountCooking estimate incomplete—
11.5 gPartial reported amountCooking estimate incomplete46%AI · reported contribution only
47.8 gPartial reported amountCooking estimate incomplete—
156 mgPartial reported amountCooking estimate incomplete16%RDI · reported contribution only
2 µgPartial reported amountCooking estimate incomplete1%RDI · reported contribution only
4.1 mgPartial reported amountCooking estimate incomplete23%RDI · reported contribution only
0.00 µgPartial reported amountCooking estimate incomplete0%RDI · reported contribution only
183 µgPartial reported amountCooking estimate incomplete46%RDI · reported contribution only
72.2 mgPartial reported amountCooking estimate incomplete160%RDI · reported contribution only

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed; not kitchen tested. Active time is an editorial estimate; total time and finished yield have not been measured. Broth and blend product labels need checking for dietary suitability. Stuffed peppers remain a variation within this entry.

Community recipes by u/unbalancedmoon · Published with the author’s permission

Recipes shared by Reddit u/unbalancedmoon and published with permission confirmed by the MorselMetrics owner. Quantities and serving suggestions standardised by MorselMetrics; original methods and variations retained.

u/unbalancedmoon — recipe contributor — original source
Calculation assumptions & recipe adaptations

Preserved the supplied method and variations; added practical gram amounts, measured salt, olive oil for sautéing, explicit rolling steps and portion suggestions. Source cup amounts are approximate, not validated gram conversions. Rice and cabbage doneness determine the final cooking time. The cabbage quantity is edible raw leaves before blanching. Revision 2 spells out TVP as dried soy mince in the title, summary, ingredient list and first method step; quantities and nutrition are unchanged.

A standardised adaptation of an originally eyeballed recipe, not the author’s measured formula. Nutrition is a partial estimate: the No Beef broth, garlic powder and variable herb/spice blend are uncalculated; the listed added salt is included. Further heating losses are unmodelled. Optional bread, additional seasonings and substitutions are outside this calculation. The method has not been kitchen-tested.

  • Dried soy mince (textured vegetable protein, or TVP): Standardised edible gram quantity; source quantities were approximate or unstated. This is the dry TVP amount before hydration. Further heating is unmodelled.
  • White rice, dry: Standardised edible gram quantity; source quantities were approximate or unstated. This is the dry rice amount, not cooked weight. Further heating is unmodelled.
  • White cabbage leaves, edible raw weight: Standardised edible gram quantity; source quantities were approximate or unstated. Weigh edible raw leaves before blanching; exclude core and unused cabbage. Further heating is unmodelled.
  • Brown onion, diced: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Carrot, shredded: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Tomato paste, no added salt: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Canned tomatoes in juice, no added salt: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Fresh garlic, finely chopped: Standardised edible gram quantity; source quantities were approximate or unstated. Further heating is unmodelled.
  • Olive oil: Standardised edible gram quantity; source quantities were approximate or unstated. Oil is an editorial addition for sautéing; all is counted as retained. Further heating is unmodelled.
  • Salt: Standardised edible gram quantity; source quantities were approximate or unstated. Added salt is measured; sodium from any uncalculated broth is additional. Further heating is unmodelled.
Published ingredient list (original batch)
  • TVP (textured vegetable protein): Around 3/4 cup — Dry/pre-soak state is inferred from the hydration instruction; no gram conversion supplied.
  • No Beef Better Than Bouillon broth: Enough to soak TVP; quantity unspecified
  • Garlic powder and other spices: Not specified
  • Rice: Around 3/4 cup — Uncooked/pre-boil amount is inferred; rice type and cup convention are not supplied.
  • Water for rice and cabbage: Not specified — Rice should be only partly cooked before filling.
  • Cabbage: 1 head implied; size unspecified
  • Onion, diced: 1 small to medium
  • Carrot, shredded: 1 decently sized
  • Tomato paste: Some
  • Tomatoes: Not specified; San Marzano preferred, any tomatoes acceptable
  • Salt: To taste — Sodium is unquantified.
  • Spices and dried herbs: To taste — Khmeli suneli is the author's preferred blend; alternatives allowed.
  • Garlic: Not specified

AFCD attribution, data & methods

Food matches used for nutrition
  • Dried soy mince (textured vegetable protein, or TVP): Textured vegetable protein/soy granules
  • White rice, dry: Rice, white, uncooked
  • White cabbage leaves, edible raw weight: Cabbage, white, raw
  • Brown onion, diced: Onion, mature, brown skinned, peeled, raw
  • Carrot, shredded: Carrot, mature, peeled, fresh, raw
  • Tomato paste, no added salt: Tomato, paste, no added salt
  • Canned tomatoes in juice, no added salt: Tomato, whole, canned in tomato juice, no added salt, undrained
  • Fresh garlic, finely chopped: Garlic, peeled, fresh, raw
  • Olive oil: Oil, olive
  • Salt: Salt, table, non-iodised