Description: These cabbage rolls stuffed with mushrooms are a delicious, hearty, and plant-based twist on a classic comfort dish! Tender cabbage leaves are filled with a savory mushroom and rice mixture, then baked in a flavorful tomato sauce. Perfect for cozy dinners!
Ingredients
For the Filling:
- 1 cup (200g) cooked rice
- 2 cups (150g) finely chopped mushrooms
- 1 small onion, diced
- 1 tbsp olive oil
For the Rolls:
- 1 large head of green cabbage
- 2 cups (475ml) tomato sauce
- 1/2 cup (120ml) vegetable broth
These hearty rolls combine the earthiness of mushrooms with tender cabbage and rich tomato sauce for a satisfying meal.

Instructions
- Prepare the Cabbage: Bring a large pot of water to a boil. Gently remove cabbage leaves from the head and blanch them in the boiling water for 2–3 minutes, until pliable. Set aside to cool.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté the onions until softened, about 3 minutes. Add the mushrooms and cook until golden, 5–7 minutes. Stir in the cooked rice, season with salt, pepper, and a pinch of thyme, and let cool slightly.
- Assemble the Rolls: Place 2–3 tablespoons of the filling in the center of each cabbage leaf. Fold the sides over the filling and roll tightly.
- Prepare the Dish: Spread 1/2 cup of tomato sauce in the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce and vegetable broth over the rolls.
- Bake: Cover the dish with foil and bake at 375°F (190°C) for 40–45 minutes, until the cabbage is tender and the rolls are heated through.
- Serve: Garnish with fresh parsley and serve hot.
Tips
- For extra flavor, add a splash of soy sauce or balsamic vinegar to the filling.
- Use red cabbage for a vibrant presentation.
- These rolls can be made ahead and stored in the fridge for up to 2 days before baking.
Nutrition Information (Per Roll, Approx. 8 Rolls)
- Calories: 120
- Protein: 4g
- Carbohydrates: 18g
- Fat: 3g
- Fiber: 3g
- Sodium: 280mg
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