Mary's Big Batch Vegetarian Cabbage Rolls Recipe | The Good Stuff with Mary Berg

mushrooms

🥗Healthier: cauliflower

💰Cheaper: button mushrooms

Cauliflower adds a similar texture and is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a healthier grain option, while bulgur is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes can be more affordable and used to make sauce.

Chop 2 yellow onions, 1 carrot, and 2 stalks of celery in a food processor until finely chopped.

Add 4 cloves of garlic to the food processor and pulse until mixed with the vegetables.

Heat a pan over medium heat and melt 2 Tbsp of butter.

Add the chopped vegetables to the pan and season with salt, pepper, and dry thyme; cook for 5 to 7 minutes until tender.

Transfer the cooked vegetables to a bowl.

In the same pan, add 227 g of chopped mushrooms and season with salt and pepper; cook for 5 to 7 minutes until concentrated and golden brown.

Combine the cooked vegetables and mushrooms in a bowl, mixing until they resemble a ground beef texture.

Add 1/2 tsp of cumin and smoked paprika to the mixture for flavor.

Incorporate 60 g of chopped walnuts and 1 egg to bind the filling together.

Stir in 3 cups of leftover rice, mixing well to combine all ingredients.

Add 1/4 cup each of chopped dill and parsley to the filling and mix until evenly distributed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens