Mushroom Stuffed Vegetarian Cabbage Rolls

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.

Bring a large stock pot of water to a boil. Add the whole head of cabbage and simmer for 9 minutes, turning it over halfway through cooking. Remove the cabbage and set in a colander to cool.

Rehydrate the Porcini mushrooms by soaking them in hot water for 30 minutes, then chop and set aside.

In a small pot, cook the lentils and rice together with water, salt, and bay leaf for about 35-40 minutes until tender.

In a nonstick sauté pan, heat olive oil and cook the cremini mushrooms and shallots until browned, about 13-14 minutes.

In a food processor, combine the mushroom mixture with bread crumbs, tomato paste, salt, and thyme; pulse until combined but not pasty.

Mix the mushroom mixture with the cooked lentils and rice, adjusting seasoning as needed.

Prepare the tomato sauce by simmering reserved mushroom broth with tomato paste and diced tomatoes for a few minutes.

Preheat the oven to 350°F (180°C) and line a baking dish with cabbage leaves.

Fill each cabbage leaf with the mushroom mixture, rolling tightly and placing seam side down in the baking dish.

Pour the sauce over the rolls, adding white wine or vegetable broth as needed, and season with salt and pepper.

Bake uncovered for 40-50 minutes until golden and slightly crispy on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens