Mushroom-stuffed Cabbage Rolls

Name: Mushroom-stuffed Cabbage Rolls
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 5 servings
Ingredients: 1 medium carrot; 1 onion; 1 bell pepper; 200 g mushrooms; 200 ml tomato paste; 1 bunch fresh dill; 150 g rice; 1 medium pickled cabbage; 1 tbsp olive oil; salt; pepper; dried thyme (to taste)

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
5 servings
Course
Main Course
Cuisine
Romanian

Mushroom-stuffed Cabbage Rolls

Iris Warren

Report

Here’s a delicious vegan twist on the classic cabbage rolls everyone loves! Instead of the traditional meat filling, these rolls are stuffed with a flavorful mix of mushrooms, giving them a hearty, savory taste that pairs perfectly with the tender cabbage.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

1 medium carrot
1 onion
1 bell pepper
200 g mushrooms (button, cremini, or portobello)
200 ml tomato paste
1 bunch fresh dill
150 g rice
1 medium pickled cabbage
1 tbsp olive oil (or vegetable oil)
salt
pepper
dried thyme (to taste)

Add to Shopping List

Instructions

Grate the carrot, dice the onion, bell pepper and mushrooms, and sauté in olive oil.
When the vegetables turn golden brown, add 2-3 tablespoons of water and the rice.
When the liquid is almost completely absorbed by the rice, add 2 tablespoons of tomato paste, sprinkle thyme, salt, pepper and 350 ml (1 ½ cups) water. Cook until the liquid is absorbed, then add the chopped dill. Once cooked, allow to coll to room temperature.
Choose the softer, easier to handle cabbage leaves for the sarmale. Rinse with water if they seem too salty.
Place a small amount of the filling on the cabbage leaf and roll to your preferred size. Place in a clay pot or non-stick pan (place some chopped pickled cabbage on the bottom of the pot to make sure the rolls don't stick).
Once the pan is filled with cabbage rolls, cover them with the water and the rest of the tomato paste (optionally add extra thyme) mixed together, and simmer for about an hour (or until the cabbage is soft and easy to cut. The cooking time will depend on the thickness of the leaf and how pickled it is.
Serve with sour cream or Greek yogurt, while for the vegan version you can try soy cream or coconut yogurt. Don't forget the chili, polenta or freshly baked bread.