Seitan Stuffed Cabbage Rolls

Create new childhood food memories with this old comfort food

Authored by: Polly Pitchford, Full Spectrum Health

  • Print Recipe
  • Cooking Time: Over one hour
  • Serves: 4
  • Suitable Diets: Low Fat, Vegan, Vegetarian


  • 6 large cabbage leaves
  • 1 16 ounce jar seitan, drained
  • 1 cup cooked brown rice
  • cup onion, chopped
  • 1 teaspoon basil, divided
  • teaspoon parsley
  • teaspoon oregano
  • teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 8 ounce can tomato sauce
  • 2 tablespoons minced parsley
  • teaspoon oregano


Steam whole head of cabbage in large steamer basket, covered, until leaves wilt, about 710 minutes. Set aside to cool. Meanwhile, place seitan in a food processor and pulseblend until it resembles ground beef. Combine seitan, rice, onion, 1/2 teaspoon basil, parsley, oregano, garlic powder, salt and pepper in large bowl, mix well. Place cup mixture in center or each cabbage leaf, fold ends of leaf over and roll up. Place in large frypan seam side down. Mix tomato sauce, remaining 1/2 teaspoon basil, parsley and oregano together and pour evenly over cabbage rolls. Cover pan place over mediumlow heat and cook for 45 minutes 1 hour, until done.