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Zone Diet Stuffed Cabbage Rolls

Contributed by: Paula D.


  • 1 large head cabbage
  • 1 cup cooked rice
  • 1 tablespoon oil
  • 3 medium onions, chopped
  • 5 cloves garlic, finely minced, reserve 2 cloves for sauce
  • 18 ounces recipe ready soy crumbles
  • 1/4 teaspoon cayenne pepper


  • 1 {14.5 ounce} can diced tomatoes
  • 1 {16 ounce} can tomato sauce
  • 2 teaspoons Italian seasoning
  • Black pepper
  • Salt
  • 1 tablespoon good olive oil


  • Core cabbage and boil whole 15 to 20 minutes, or until tender. Drain in colander, rinse to cool, drain well upside down.

  • In a skillet cook onions in oil until wilted and lightly brown. Remove 1 onion to a saucepan for sauce.

  • Stir in soy crumbles, garlic, and cayenne pepper. Cook until combined and well heated. Set aside to cool.

  • In the saucepan with reserved onion, add garlic, tomatoes, sauce, Italian seasoning, black pepper, and salt. Simmer 10 minutes. Add oil.

  • Peel cabbage leaves. Make 8 rolls using soy crumbles.

  • Chop remaining cabbage and place in bottom of a sprayed shallow casserole.

  • Spoon cooked rice over cabbage. Place rolls on rice. Top with sauce.

  • Bake at 350oF for 30 to 60 minutes depending on weather you chilled the dish before baking.


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