Cabbage rolls with mushrooms
Stuffed Cabbage Rolls with Mushrooms
Usually, when I cook stuffed cabbage rolls with mushrooms, I make large portions because they are a favorite whenever I have a fasting meal or want something hearty but without meat. I have tried many variations and ended up using sweet cabbage, which I boil lightly so I can peel the leaves without tearing them. It’s not a complicated recipe, but it takes a little time, especially if you’re not in a hurry to fold them.
Quick Info
Total time: about 2 hours
Preparation time: 40 minutes
Cooking/baking time: 1 hour and 10 minutes
Servings: 6-8
Difficulty: medium
Recipe type: fasting, meatless stuffed cabbage rolls
Ingredients
1 medium sweet cabbage
500 g mushrooms
200 g rice
2 large carrots
2 onions
150 ml tomato puree
dill (to taste)
thyme (dried or sprigs, as preferred)
2 bay leaves
salt
pepper
60 ml oil
Preparation method
1. Clean the cabbage of wilted outer leaves. Boil a large pot of water with salt.
2. When the water boils, put the whole cabbage in the pot. Leave it for 2 minutes, then remove and peel off the softened leaves from the top. Repeat the process until you have enough leaves for the rolls. If there is any cabbage left, you can chop it finely and use it as a base in the pot.
3. Chop the onion and grate the carrots.
4. Put the oil in a wider pan over medium heat. Add the onion and carrot, stir, and let them sauté for 5 minutes until slightly softened.
5. Meanwhile, clean the mushrooms and chop them finely. After 5 minutes, add the mushrooms to the pan, stir, and let everything cook for another 3 minutes over medium heat until the liquid from the mushrooms evaporates.
6. Turn off the heat. Season with salt, pepper, dried thyme, and chopped dill. Mix the filling well.
7. Add the washed and drained rice to the mixture. Stir well to distribute evenly.
8. Take each cabbage leaf, cut off the thick vein if necessary, and put a spoonful of filling at one end. Roll the cabbage leaf and tuck in the edges. Continue until you finish the filling.
9. Place chopped cabbage (from what’s left) at the bottom of the pot for cooking the rolls. Arrange the rolls next to each other, fairly tightly.
10. Sprinkle the bay leaves on top, a little dried thyme or sprigs, then pour the tomato puree over the entire surface.
11. Add hot water to cover the rolls. Put the pot on low heat and simmer for 30 minutes. Check after 20 minutes and add a little water if needed.
12. Move the pot to the oven (without a lid) and let the rolls bake for another 40 minutes over medium heat. In the end, the cabbage should be soft and the rice well cooked.
Why I make this recipe often
Stuffed cabbage rolls with mushrooms are hearty and work well for fasting days or when I want a meatless option that keeps well in the fridge. The recipe is practical for meals with multiple guests and doesn't dry out even if reheated the next day.
Tips and variations
Tips
If you want the cabbage leaves to be easier to roll, let them cool slightly before working with them.
It’s important not to overfill the rolls, so they don’t fall apart while cooking.
For the cooking part, if you feel that the water is evaporating too quickly, replenish with hot water, not cold.
Substitutions
You can also use pickled cabbage, but the salt needs to be adjusted.
White rice can be replaced with brown rice, but it will require a longer cooking time.
Variations
Sometimes I also add a bit of chopped parsley to the filling, but it’s not mandatory.
For a different flavor, you can use a combination of mushrooms, not just one type.
Serving ideas
They are good with a little plant-based sour cream if you are fasting, or simply with fresh bread.
They can be served hot or at room temperature, as preferred.
Frequently asked questions
Can I use frozen mushrooms?
Yes, frozen mushrooms work too, but they need to be well drained so they don’t release too much water into the filling.
If I don’t have tomato puree, can I use chopped tomatoes?
Yes, chopped tomatoes work, but they should not be too watery, otherwise the sauce will be too liquid.
Can I make the rolls only on the stove, without the oven?
Yes, but it’s best to leave the pot on very low heat, covered, and check occasionally to ensure the liquid doesn’t reduce too much.
How much cabbage should I put at the bottom of the pot?
A good handful of chopped cabbage, enough to cover the bottom of the pot in a thin layer.
Nutritional values (estimate)
One serving (about 250 g) has around 160-180 kcal.
Carbohydrates: 30-32 g
Proteins: 5-6 g
Fats: 4-5 g
The values are indicative and can vary depending on how much rice or oil you actually use, but the recipe is low in fat and has quite a few carbohydrates due to the rice.
Storage and reheating
Stuffed cabbage rolls with mushrooms can be stored in the fridge for 2-3 days in a covered container. They can be reheated on the stove over low heat with a little added liquid if they seem too dry, or in the oven, covered. Freezing is not recommended, as the texture of the rice changes after thawing.
Ingredients: 1 sweet cabbage, 500 g mushrooms, 200 g rice, 2 large carrots, 2 onions, 150 ml tomato broth, dill, thyme, 2 bay leaves, salt, pepper, 60 ml oil
