Lenten stuffed cabbage rolls with mushrooms
The first time I made vegan stuffed cabbage rolls with mushrooms was in the fall, after gathering a lot of mushrooms from the market. I had a few jars of cooked mushrooms left, so I decided to use them in the rolls. Since then, I make them almost every year, especially when I find good cabbage. They are not complicated, and the mushroom flavor comes through nicely, even without meat or other fancy additions.
Total time: about 2 hours
Servings: 6-8
Difficulty: medium
Ingredients
1 pickled cabbage (approx. 1.2-1.5 kg)
500 g mushrooms (fresh or cooked)
200 g round-grain rice
2 carrots
2 large onions
200 g soy granules
150 ml tomato paste (concentrated tomato juice)
oil for sautéing (3-4 tablespoons)
1 teaspoon dried thyme
salt to taste
freshly ground pepper
(optional) 2 bay leaves
Instructions
1. Clean the leaves from the pickled cabbage, cut off the thick stems, and soak them in a bowl of cold water if the cabbage is very salty. I usually let them sit for 20-30 minutes, changing the water once.
2. Hydrate the soy: heat water to boiling, add the soy granules, let them sit for 10 minutes, then drain and press out the excess water.
3. Boil the rice for 5 minutes in salted water, just enough to start swelling. Drain it.
4. Finely chop the onion and grate the carrot. Sauté them in a pan with oil. Cook for 5-6 minutes over medium heat until the onion becomes translucent.
5. Chop the mushrooms into small pieces. If using frozen or jarred mushrooms, make sure to drain them well first. Add them to the pan with the onion and carrot, mix, and cook for another 2-3 minutes. The mushrooms will release some water, but don’t cook them too long.
6. Remove the pan from the heat and let it cool for 5 minutes. Add the drained soy, cooked rice, 1 teaspoon of thyme, salt, and pepper. Taste and adjust the seasoning.
7. Take a cabbage leaf, place a tablespoon of filling on the edge, roll it up, and tuck the ends inside. If the leaves are too large, cut them in half.
8. Place the stems and thick stems of the cabbage, along with any torn leaves, at the bottom of the pot.
9. Arrange the cabbage rolls in layers, as tightly as possible, but don’t press too hard. If you like, you can add bay leaves among them.
10. Pour the tomato paste over the rolls, then add water until they are almost covered (about 1-1.2 liters).
11. Place a plate on top, then cover with a lid. Simmer on low heat for 1-1.5 hours. Check halfway through to ensure the liquid doesn’t reduce too much.
12. Finally, let the pot sit covered for another 20-30 minutes before serving. The vegan stuffed cabbage rolls with mushrooms taste better after they cool down a bit.
Why I make this recipe often
I use this recipe when I have pickled cabbage and mushrooms on hand, especially during fasting or for a lighter meal. They keep well and can be reheated on the second or third day. It’s one of the few vegan stuffed cabbage roll recipes that actually has flavor and interesting texture, not just rice with vegetables. I also find it easy to adapt based on what I have in the fridge.
Tips and Variations
Tips
- The leaves of pickled cabbage vary greatly in saltiness and thickness. Taste them first and rinse if necessary.
- The rice should only be partially cooked; otherwise, the rolls will be too soft.
- The soy should be well-drained; otherwise, the filling will be watery.
- Mushrooms have a fairly firm texture, but if you want them to be less noticeable, chop them smaller.
Substitutions
- Mushrooms can be replaced with other forest mushrooms or even button mushrooms, but the flavor will be different.
- If you don’t want to use soy, you can use just mushrooms and more rice, but the rolls will be lighter.
- Tomato paste can be substituted with fresh tomato juice, but be careful not to make it too sour.
Variations
- You can add 1-2 tablespoons of chopped dill or other herbs at the end to the filling.
- Some people also add a bit of pepper paste or sweet paprika for extra color and flavor.
- For those who want “heartier vegan rolls,” chopped nuts or raisins can also be added.
Serving Ideas
- The vegan stuffed cabbage rolls with mushrooms can be served warm or at room temperature, with bread, polenta, or even on their own.
- I like to top them with a bit of freshly ground pepper or thinly sliced raw red onion.
- They can be served with a little hot tomato sauce on top to keep them from drying out.
Frequently Asked Questions
1. Can I use frozen mushrooms?
Yes. Cook them directly, but make sure to drain them well before adding them to the pan.
2. What type of rice is suitable?
Round-grain rice. It’s stickier and keeps the filling together.
3. Can I make the rolls with sweet cabbage?
Yes, but the leaves need to be blanched in salted water and allowed to cool before using.
4. How long do cooked rolls last?
Stored in the fridge, they last 4-5 days without problems.
5. Do I need to boil the soy and rice beforehand?
Yes, otherwise they won’t cook enough in the rolls and the filling will remain firm.
Nutritional values (estimated, per serving - for 8 servings)
Calories: 200 kcal
Protein: 8-10 g
Carbohydrates: 33 g
Fat: 4 g
The vegan stuffed cabbage rolls with mushrooms are quite filling, containing fiber from the mushrooms and rice, and some protein from the soy. They are low in fat, depending on how much oil you use for sautéing.
Storage and Reheating
The rolls can be stored in the fridge in their pot or in a covered container for up to 4-5 days. To reheat, I usually place them on low heat with a bit of extra liquid (water or tomato sauce). They can also be heated in the oven, covered with foil, if you want to make several portions at once. I do not recommend freezing them, as the texture of the rice and mushrooms changes significantly.
Ingredients: 500 g pickled cabbage, 200 g mushrooms, 2 cups of rice, 2 carrots, 2 onions, 150 ml broth, 200 g pork, thyme, salt, and pepper for sautéing.
