Cabbage Rolls, also known as Holupki, have got to be one of my all time favorite meals. My grandmother used to make them for us and we always looked forward to them. Hers were made with that familiar brand of canned tomato soup and crushed tomatoes. She used white rice and of course, back then…it was made with ground beef. These days, I use Beyond Meat Beyond Beef Beefy Ground Crumbles in this skillet version or (Gimme Lean if making the rolls) and brown rice. No canned tomato soup here. I make my own and everything is completely vegan!

As much as I love the Holupkies, they are a bit time consuming. This is sort of a deconstructed version of that recipe. This is a one skillet meal (which I love) and takes less time.

For the shorter preparation time, just use the crushed tomato recipe provided below. However, the dish really does benefit from the creamy, thicker texture of the soup recipe. I’ll link the soup below if you want to try that, along with the original cabbage roll recipe.

Here is my vegan version of Cabbage Rolls

made with my homemade Homestyle Chunky Cream of Tomato Soup.

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