Description
A comforting and delicious twist on traditional cabbage rolls, featuring layers of cabbage, mushrooms, and spices, all cooked together in one pot.
Ingredients
Scale
- 1 head of cabbage
- 8 oz mixed mushrooms (cremini and shiitake)
- 1 cup cooked rice or quinoa
- 1 can (14.5 oz) crushed or diced tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley or dill for garnish
Instructions
- Prepare rice or quinoa according to package instructions and set aside.
- In a large skillet over medium heat, add olive oil and sauté onions until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add chopped mushrooms, cooking until they release moisture and brown, about 8-10 minutes.
- Mix in the cooked rice or quinoa, crushed tomatoes, vegetable broth, and spices. Simmer for 10-15 minutes.
- Prepare the cabbage by removing the core and separating the leaves; blanch in boiling water for 2-3 minutes until softened.
- In a baking dish, layer a bit of vegetable broth, followed by cabbage leaves and a scoop of filling. Continue layering until ingredients are used.
- Cover with foil and bake at 375°F (190°C) for 25-30 minutes; remove foil in the last 10 minutes for a crisp top.
- Let cool before serving; garnish with fresh herbs.
Notes
Feel free to customize the spices and add a touch of smoked paprika or red pepper flakes for extra flavor. Store leftovers in the refrigerator for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
Keywords: vegan, cabbage rolls, healthy, comfort food