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Mushroom Stuffed Vegan Cabbage Rolls

Mushroom Stuffed Vegan Cabbage Rolls

Name: Mushroom Stuffed Vegan Cabbage Rolls
Prep time: 1 h 30 min
Cook time: 50 min
Total time: 2 h 20 min
Yield: 9
Cuisine: American
Ingredients: Green cabbage 3 lbs head; White rice ¼ cup; Lentils ¼ cup; Sea salt 1 tsp; Bay leaf 1; Olive oil 2 tbsp; Mushrooms 1 lb; Shallots ½ cup; Bread crumbs ½ cup; Tomato paste 1 tbsp; Black pepper ½ tsp; Diced tomatoes 1 (14 ½ oz) can; Vegetable broth; Black pepper

delicious veggie dish

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2h 20m
Serves 9
Medium
350 °F
(1)

Ingredients

	3 lbs head Green cabbage
	¼ cup White rice long grain white or brown
	¼ cup Lentils french or green
	1 tsp Sea salt divided
	1 Bay leaf
	2 tbsp Olive oil
	1 lb Mushrooms stems removed and sliced thick
	½ cup Shallots small chop
	½ cup Bread crumbs panko or toasted sourdough
	1 tbsp Tomato paste divided
	½ tsp Black pepper ground
	1 (14 ½ oz) can Diced tomatoes
	Vegetable broth as needed
	Black pepper ground

Nutritional information

138

Calories

24g

Carbohydrates

Protein

Fat

394mg

Sodium

Fiber

Cuisine:

American Recipes

Ingredients

3 lbs head Green cabbage
¼ cup White rice
long grain white or brown
¼ cup Lentils
french or green
1 tsp Sea salt
divided
1 Bay leaf
2 tbsp Olive oil
1 lb Mushrooms
stems removed and sliced thick
½ cup Shallots
small chop
½ cup Bread crumbs
panko or toasted sourdough
1 tbsp Tomato paste
divided
½ tsp Black pepper
ground
1 (14 ½ oz) can Diced tomatoes
Vegetable broth
as needed
Black pepper
ground

Mushroom Stuffed Vegan Cabbage Rolls

These Mushroom Stuffed Vegan Cabbage Rolls are a creative way to use cabbage in your kitchen! Cabbage is a super vegetable that is packed with nutritious vitamins. One of the things I love about this recipe is that you can make it a day ahead and simply make the sauce & cook it when you are ready to eat it.

I have some top tips if you decide to make this dish. If you find the cabbage leaves are too tough to roll, cut a small notch out. Nobody likes tough cabbage! This recipe is not difficult, but it is time-consuming. Make ahead to avoid stress! If you are making ahead, make up to step 7, then cover the rolls in the casserole dish, and refrigerate. When you are ready to cook, make the sauce and continue from there. If you run out of room when assembling, start another baking dish and line as with the first baking dish.

To make my Mushroom Stuffed Vegan Cabbage Rolls, you will need the following ingredients:

Steps to make Mushroom Stuffed Vegan Cabbage Rolls

1	Cook cabbage	9
Bring a large stock pot of water to a boil. Place the whole head of cabbage in the pot. Leave to simmer for 9 minutes. Turn the cabbage once ½ way through cooking. Remove the cabbage from the water and place in a colander to cool.
2	Remove leaves	15
Once the cabbage is cool, use a paring knife to cut around the base of the stem and pull the leaves gently away from the head, keeping them intact. Ideally, you will remove at least 10 large intact leaves for rolling.
3	Chop mushrooms	5
Chop 1 pound of cremini mushrooms and set aside.
4	Cook lentils and rice	40
Bring 1½ cups of water to a boil in a small saucepan. Add ¼ teaspoon of salt, 1 bay leaf, and ¼ cup each of lentils and rice. Turn heat to low. Cover the pot with a lid and cook for 35-40 minutes, until the rice and lentils are tender.
5	Cook mushrooms	17
Heat two tablespoons of olive oil in a pan until shimmering. Add the chopped mushrooms. Stir well and cook for 13-14 minutes, stirring every 2 minutes. Add ½ a cup of chopped shallots for about 3 minutes before the mushrooms are done.
6	Process mushrooms	3
Add the cooked mushroom mixture to a food processor with ½ a cup of bread crumbs, 1 teaspoon of tomato paste, ½ a teaspoon of salt. Pulse the mixture about 4 times, scraping down the bowl between pulses. Pulse a few more times until the mixture comes together but is not pasty.
7	Mix stuffing	2
Once the lentils and rice are cooked, scoop the mushroom mixture into the same saucepan the rice and lentils were cooked in. Add ½ a tsp of ground black pepper and stir well to combine. Taste and adjust seasoning before setting aside.
8	Make tomato sauce	3
Add the remaining tomato paste to the same pan you cooked the mushrooms in. Stir and add ¼ tsp of salt and a few grinds of black pepper. Stir in the can of diced tomatoes and cook on low for about 2-3 minutes. Set aside.
9	Heat oven and prepare casserole dish	5
Preheat the oven to 350 °F. Spray a large casserole dish lightly with pan spray. Line the dish with 3-4 cabbage leaves.
10	Stuff cabbage leaves	3
Place ¼ cup of the mushroom mixture at the base of one of the cabbage leaves. Gently fold in the sides and start rolling, tucking in the sides as necessary.
11	Assemble	15
Place the stuffed cabbage rolls in the baking dish, seam side down, on top of the leaves. Repeat until all the filling is used. The rolls can be crowded, just not overlapping.
12	Add sauce	2
Pour the sauce around the top of the cabbage rolls, it should come just up the sides of the rolls, and not submerge them. Drizzle vegetable broth over the top of the rolls as required.
13	Season	1
Grind black pepper and a pinch of salt over the top of the cabbage rolls.
14	Bake	50
Bake uncovered in the oven for 40-50 minutes until the tops are golden brown and slightly crispy.
15	Serve	1
Serve warm.

This Mushroom Stuffed Vegetarian Cabbage Rolls is a delicious vegan cabbage dish. If you try this recipe, please come back to leave a review below to tell me what you think!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!