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TVP & Bulgur Ukrainian Stuffed Cabbage (Holubtsi)

TVP & Bulgur Ukrainian Stuffed Cabbage (Holubtsi)

Prep: 25 min
Cook: 2 hr
Total: 2 hr 25 min
Servings: 6

Ukrainian stuffed cabbage rolls with soy mince (TVP), bulgur wheat and tomato sauce. I make my cabbage rolls with soy meat and bulgur instead of rice, because, in my opinion, bulgur wheat gives much more deeper flavor to the dish.

Author Slavic Vegan
by Slavic Vegan
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 12 Cabbage Rolls (6 Servings)
Needed Kitchenware: Food processor, large cooking pot, cooking pan, sauté pan, oven, large dutch oven baking dish, immersion blender
  • 1 very large white cabbage
  • 50 g TVP/soy mince
  • ⅔ cup bulgur wheat
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • ½ cup carrot, grated
  • 1 tsp ground coriander
  • ½ tsp dried marjoram
  • ¼ tsp ground nutmeg
  • ¼ tsp cayenne pepper
  • ½ cup vegetable stock, or 1 bouillon cube dissolved in ½ cup water
  • 1 tsp soy sauce
  • ground black pepper, to taste
  • 1 tbsp cooking oil
  • 1 small onion, diced
  • 2 garlic cloves, inced
  • ½ cup carrot, grated
  • 1 tsp dried oregano
  • 1 tsp brown sugar
  • 1-2 tbsp tomato paste
  • 1 can chopped tomatoes
  • 1 cup water or vegetable stock
  • ground black pepper, to taste
  • salt, to taste
  • 1 tbsp cooking oil
Recipe Directions


  • If using dry soy mince, cover it with boiling water and set aside for 10 minutes. In case you have larger soya chunks, boil them for about 7 minutes. Drain your soy meat and squeeze the liquid out. Pulse the chunks couple of times in a food processor until it resembles minced meat.
  • Meanwhile cook bulgur wheat in 1 cup of water for 10 minutes or until all liquid is absorbed.
  • To peel the cabbage first cut out the stem. Put the head into a large pot with boiling water and blanch for about 3 minutes. Turn the head and cook for another 3 minutes. If your cabbage is young it might take less time to soften.
  • Take out the cabbage and let it cool. Gently peel 14 leaves and set aside. Use leftover cabbage in another recipe.
  • Heat oil in a large skillet over medium heat. Sauté onion until soft and translucent. Then add garlic and stir for a minute. Add in grated carrot and sauté for 3 minutes or so.
  • Now add spices, cooked bulgur, soy mince, soy sauce, brown sugar and vegetable bouillon. Stir until all liquid is absorbed and remove from the heat.
  • Next heat oil in a sauté pan over medium heat. Again sauté onion until soft and then add garlic and carrot. Cook for few more minutes. Add dried oregano, tomato paste, chopped tomatoes, salt, black pepper and water. Bring to a boil, cover, lower the heat and simmer for 15 minutes.
  • Preheat oven to 355°F or 180°C.
  • Place 2 cabbage leaves on a bottom of Dutch oven. Scoop some of the filling onto a cabbage leaf and fold it into a roll. Place in the Dutch oven and repeat.
  • When sauce is ready purée it with immersion blender. Taste for seasoning and adjust if needed.
  • Save about 1 cup of sauce for later and pour the rest on top of your cabbage rolls. Cover and put in the oven for 1-2 hours, the longer the better.
  • Serve vegan stuffed cabbage rolls with extra sauce on top or/and vegan sour cream.

You can substitute white cabbage, also called Dutch cabbage, for green cabbage.

If you wish to make this gluten-free, substitute the bulgur wheat for rice.

If you wish to make this recipe soy-free, substitute the TVP for mushrooms, which is the traditional vegetarian option for stuffed cabbage.

Recipe nutrition

Nutritional Information

Yield: 12 Stuffed Cabbage Rolls
Servings: 6
Information per serving:
Energy: 151.8 kcal
Carbohydrate: 20.6 g
Protein: 7.6 g
Fiber: 5.5 g
Sugar: 7.9 g
Fat: 5 g
Monounsaturated Fat: 3.3 g
Polyunsatured Fat: 0.6 g
Omega-3: 0 g
Omega-6: 0.5 g
Saturated Fat: 0.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 15.4 mg 4% DV
Folate: 59.9 µg 15% DV
A: 191.9 IU 27% DV
B1: 0.1 mg 10% DV
B2: 0.1 mg 7% DV
B3: 0.6 mg 5% DV
B5: 0.4 mg 8% DV
B6: 0.2 mg 15% DV
B12: 0 mg 0% DV
C: 28.2 mg 38% DV
D: 0 IU 0% DV
E: 1.1 mg 7% DV
K: 59.2 µg 66% DV
Calcium: 71.2 mg 7% DV
Copper: 0.2 mg 19% DV
Iron: 1.7 mg 10% DV
Magnesium: 40.2 mg 13% DV
Manganese: 0.6 mg 31% DV
Phosphorus: 93.1 mg 13% DV
Potassium: 444.2 mg 9% DV
Selenium: 2.6 µg 5% DV
Sodium: 217.9 mg 15% DV
Zinc: 0.7 mg 9% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Vegan holubtsi, Ukrainian stuffed cabbage with tvp and bulgur wheat Vegan holubtsi, Ukrainian stuffed cabbage with tvp and bulgur wheat

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