Description
A comforting and nutritious dish featuring sautéed mushrooms, rice, and spices wrapped in tender cabbage.
Ingredients
Scale
- 1 large head of cabbage (Savoy preferred)
- 8 oz button or cremini mushrooms, chopped
- 2 cups cooked rice (brown or white)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 cup tomato sauce (store-bought or homemade)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- 2 cups vegetable broth
Instructions
- Prepare the Cabbage: Remove the core from the cabbage and gently peel off the leaves. Lightly steam or blanch them in salted water until tender, about 2-3 minutes.
- Sauté the Filling: In a large skillet, heat olive oil over medium heat. Sauté diced onions and minced garlic until fragrant and soft. Add chopped mushrooms and cook until browned.
- Combine the Rice: Add the cooked rice to the skillet with the mushroom mixture. Stir in half of the tomato sauce and blend well. Adjust seasoning as needed.
- Assemble the Rolls: Fill a cabbage leaf with a scoop of the filling, fold sides over, and roll up. Place seam-side down in a baking dish.
- Bake to Perfection: Pour the remaining tomato sauce over the rolls, cover with foil, and bake at 375°F (190°C) for about 30 minutes, until heated through.
Notes
For a crispy topping, uncover the dish for the final 10 minutes of baking. Feel free to customize the filling with your favorite spices or ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Vegan, Cabbage Rolls, Comfort Food, Plant-based, Healthy