Recipe description
July 8, 2026
Cabbage rolls with tofu and vegetables
Cabbage rolls with tofu and vegetables: fiber-rich, gut-friendly nutrition.
89%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from cabbage and vegetables.
- Plant-based protein from tofu supports gut-friendly protein sources.
- Colorful vegetables and herbs contribute polyphenols and dietary variety.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Cabbage, white
1
bowl
Tofu
200
gram
Carrot
1
piece
Onion
1
piece
Garlic
2
clove
Bell Pepper
1
piece
Oil, olive
2
tablespoon
Herbs
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.5
teaspoon
Tomato sauce
1
cup
Instructions
1
Preheat the oven to 180°C (350°F).
2
In a skillet, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper; sauté until soft.
3
Add grated carrot and diced tofu to the skillet. Season with salt, black pepper, and herbs. Cook for an additional 5 minutes.
4
Remove the skillet from heat and mix in about half of the tomato sauce.
5
Carefully separate the cabbage leaves and fill each leaf with the tofu and vegetable mixture, rolling them up tightly.
6
Place the cabbage rolls in a baking dish and cover with the remaining tomato sauce.
7
Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes.
More Recipes For Your Gut
Nutrition
380 kcal
Calories
20 g
Protein
42 g
Carbohydrates
9 g
Fiber
8 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
What are cabbage rolls with tofu and vegetables?
They’re plant-based rolls made from tender cabbage leaves stuffed with seasoned tofu and veggies; a comforting, high-fiber, gentle dish.
How should I store leftovers?
Chill leftovers in an airtight container in the fridge for 3–4 days; reheat gently before serving.
Are these rolls gluten-free?
They can be gluten-free if you use gluten-free soy sauce (tamari) and check any sauces or thickeners for gluten.
Can I customize ingredients for allergies or preferences?
Yes — swap tofu for tempeh or beans, try different vegetables, and use gluten-free seasonings if needed.
How do I cook them?
Blanch the cabbage leaves briefly to soften, fill with the tofu-vegetable mixture, roll, place in a baking dish with a little sauce, and bake at 180°C (350°F) for about 25–35 minutes.
How can I prevent the leaves from tearing or getting soggy?
Briefly blanch the leaves, trim thick ribs, and use sturdy leaves; freezing them lightly before filling can help.
Can I freeze the cooked rolls?
Yes, they freeze well; cool completely, then freeze in airtight containers or freezer bags. Thaw in the fridge before reheating.
What should I serve with them?
Serve with brown rice or quinoa and a light tomato sauce or a simple side salad.
Are these good for digestion?
They’re high in fiber from cabbage and vegetables and provide plant-based protein from tofu; many people tolerate them well, but individual tolerance varies.
Do these rolls contain soy?
Yes, tofu is soy-based; if soy is a concern, you can substitute with lentils or chickpeas.
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