Vegetarian Polish Cabbage Rolls

From: averybird

On Nov 17, 2008

These were really tasty. I used mushrooms, carrot, tofu crumbles, and pine nuts for my filling. I only had 1/2 a cabbage so made a casserole with the remaining filling and sauce (and a couple cabbage leaves). It was good too! Will make again with a new assortment of veggies and maybe some walnuts for fun. Thanks Celticevergreen!

From: An_Net

On Apr 4, 2008

My DD and I really enjoyed these cabbage rolls. I used finely chopped zucchini, capsicum, mushroom, and grated carrot and potato for the veggie crumbles. I also used 2 cans of tomato soup as I didn't have any diced tomatoes on hand. I also added a tablespoon of chopped chives with the parsley to add some extra green colour. I actually made 12 cabbage rolls from this mix although some were smaller than others. Made for Spring 2008 PAC

From: LUv 2 BaKE

On Jun 15, 2008

One thing I really miss about my grandma's cooking is her cabbage rolls, even though i wouldn't eat her meat filled ones anymore. These were really great cabbage rolls that brought back memories and really hit the spot. I used Yves veggie ground round. The flavours of the sauce with the rolls was great. The sauce was a bit watery in consistancy, I may slightly drain the diced tomatoes next time. I also had to bake mine for quite a bit longer than 45 minutes. Even so I really really enjoyed these cabbage rolls, and will definietly make them again. Thanks for such a great veg cabbage roll recipe. Reviewed during ZWT 4.