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Wild Rice Mushroom Stuffed Cabbage Rolls
What it is
Tender savoy cabbage leaves wrapped around a wild rice and mushroom filling seasoned with garlic and herbs, then baked in a smoky, well-seasoned tomato sauce until piping hot. Laurel’s recipe is plant-based all the way through: no meat, no dairy and no eggs, so it works for vegans and for anyone avoiding gluten.At a glance
- Serves: 4 to 5, according to Laurel’s recipe card
- Time: about 2 hours in total, but only around 15 minutes of that is hands-on; most of it is the rice cooking and the rolls baking
- You’ll need: basil, garlic, garlic powder, mushrooms, olive oil, onion, red pepper flakes, salt and pepper, savoy cabbage, smoked paprika, thyme, tomato paste, tomato sauce, vegetable broth, wild rice mix
Get the full recipe, amounts and method from Laurel at Darn Good Veggies →
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Why it stands out
- The filling has real texture. Wild rice stays slightly chewy and nutty, and finely chopped mushrooms give the savory depth you would normally get from meat.
- Savoy cabbage instead of green cabbage. Its crinkly leaves are softer and more pliable, so they roll more easily and are less likely to tear.
- The sauce is seasoned in its own right. Smoked paprika, garlic and herbs in the tomato sauce mean it is not just a plain blanket over the rolls.
Watch Laurel’s video
Laurel’s own video from her Darn Good Veggies channel shows how the rolls come together:Tips
- Loosening the leaves. Cabbage leaves come away from the head far more easily once they have been softened in hot water; peel them off one at a time as they loosen rather than forcing them.
- Shave the thick rib. Trimming the raised center vein at the base of each leaf with a paring knife makes the leaf lie flat and roll without cracking.
- Seam side down. Lay each roll in the dish with the loose edge underneath so it stays closed while it bakes.
- Wild rice mix vs pure wild rice. A mix cooks faster and is more forgiving; pure wild rice takes noticeably longer and needs more liquid.
- Make ahead: the filling can be made a day early and kept in the fridge, which turns this into a much quicker evening job.
- Leftovers keep for 3 to 4 days in the fridge and taste even better the next day once the sauce has soaked in. They also freeze well in their sauce.
What to serve with it
A slice of crusty bread to mop up the tomato sauce, a simple green salad, or a spoonful of plant-based sour cream on top if you are keeping it vegan.You might also like
- Classic stuffed cabbage rolls, the traditional meat version
- Stuffed cabbage cake, all the flavor of cabbage rolls without the rolling
- Stuffed cabbage casserole tomato soup
- Cheesy beef and wild rice casserole
- Cozy fall soup recipes for more cold-weather comfort food
