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Baked vegetarian cabbage rolls with tomato sauce and parsley.

Vegetarian Cabbage Rolls with Wild Rice Mushroom Stuffing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Laurel
  • Prep Time: 15 minutes
  • Cook Time: 105 minutes
  • Total Time: 120 minutes
  • Yield: 4-5 servings 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: Russian
  • Diet: Vegan

Description

These Cabbage Rolls with Wild Rice Mushroom Stuffing are filled with an herbaceous mushroom and wild rice mixture and then smothered in a flavorful tomato sauce.

Ingredients

Scale
  • 1 cup wild rice mix
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 oz. mushrooms, finely chopped
  • Pinch red pepper flakes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 head savoy cabbage, leaves carefully removed

For the sauce:

  • 15 oz tomato sauce
  • 1/3 cup tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup vegetable broth

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cook the wild rice according to the package directions.
  3. While the rice cooks, heat the oil in a large skillet over medium. Add in the onion and sauté, stirring often, until golden, about 10-12 minutes. Add in the garlic, mushrooms, red pepper flakes, thyme, basil, pepper, and salt. Cook until the mushrooms are tender, about 7-10 minutes. Once cooked, stir in the rice.
  4. In a small saucepan add in all of the sauce ingredients. Over medium heat, bring the sauce to a simmer. Cover and simmer for 5 minutes. Mix 1/2 cup of the sauce into the filling. Coat the bottom of a 9x13 inch baking dish with a thin layer of sauce. 
  5. Add the cabbage leaves to a large bowl. Fill the bowl with boiling water and cover the bowl with a plate, lid, or even a cookie tray. Let sit for 10 minutes so the cabbage softens and becomes easier to roll.
  6. Grab a cabbage leaf, shaking off the excess water and add 2-4 tablespoons of the filling mixture (more for larger leaves, less for smaller) to one end of the cabbage leaf. Roll the leaf up like a burrito, tucking in the sides. Line up filled and rolled leaves in the baking dish. Continue rolling and adding to the baking dish until all the leaves are filled.
  7. Cover with the remaining sauce and bake for 40-50 minutes or until the rolls are warmed through and leaves are tender. Enjoy!

Notes

For more traditional cabbage rolls, cover with foil while baking. For a more caramelized top, leave uncovered.

Nutrition

  • Serving Size: 2 rolls
  • Calories: 216
  • Sugar: 11g
  • Sodium: 974mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 41g
  • Fiber: 7g
  • Protein: 9g
  • Cholesterol: 0mg

Find it online: https://www.darngoodveggies.com/cabbage-rolls-with-wild-rice-mushroom-stuffing/