If you’re in the mood for super meaty cabbage rolls this fall, then look no further than these beauties. Filled with a mixture of sautéed cremini mushrooms, onions, walnuts, parsley, thyme and jasmine rice, and served with a tangy and easy-to-make tomato gravy, these cabbage rolls truly melt-in-your-mouth and – if you’re a cabbage lover – are an experience not to be missed.
Main Ingredients You’ll Need For These Cabbage Rolls
- Cremini mushrooms
These mushrooms are incredibly hearty, earthy, and delicious when sautéed. A worthy meaty base for our cabbage rolls. Plus, when they’re in season, they tend to be on the cheaper side of the mushrooms, too.
- Onions and garlic
In addition to the cremini mushroom, onion and garlic will help establish that super succulent umami filling that makes these cabbage rolls truly spectacular.
- Walnuts, parsley and dried thyme
Walnuts for texture and additional earthiness, and fresh parsley and dried thyme for that spritely herbaceous kick.
- Jasmine rice (cooked)
My personal favorite rice to use in cabbage rolls. It’s very floral and aromatic, and helps to add body to the cabbage rolls. The brown or white varieties both work for this recipe.
- Napa cabbage
A sturdy, reliable cabbage that has a strong spine and leaf – all the qualities that you’ll need for a cabbage roll that won’t just fall immediately apart after it’s baked.
Quick Tomato Gravy 101
For these cabbage rolls, you’re definitely going to want a sauce to go with them. You need something tangy and acidic to offset the rich umami flavors of the mushrooms, walnuts, etc.
The perfect thing is a quick tomato gravy. I’ve made a variant of it in these Red Cabbage Kofta that was spectacular.
Now, unlike most gravies, which take time to whip together in a flavorful way, this tomato gravy is super easy.
1. In a skillet over medium heat with some vegan butter, toast some chickpea flour for a couple minutes. This’ll not only thicken the gravy a bit, but will add a toasty quality to it as well.
2. Add a canned tomato sauce, some brown sugar (to cut the acid from the tomatoes), red wine vinegar for a kick, some nutritional yeast for a cheesiness, and a little garlic powder.
3. Whisk this all together, heat it through, and then you’re ready to ladle it over your cabbage rolls!
Blanching Cabbage Leaves
It’s really important in this cabbage roll recipe to blanche the cabbage leaves before rolling them.
Blanching is basically where you briefly cook something in boiling water, in this case to soften it slightly.
When you blanche the cabbage leaves (cooking them briefly in boiling water for 2 – 3 minutes), it makes them much easier to stuff and then to roll without breaking or cracking. So don’t skip this step!
For this cabbage roll recipe, you’re going to need at least 7 large leaves of cabbage, and also 7 smaller leaves of cabbage. I’d recommend preparing at least 2 – 3 more of each, just in case one of them falls apart or breaks.
Once blanched, cut the base of the spine of the leaf to help it flatten, and add a tablespoon or so of filling in the center. Then, add the smaller leave inside the bigger one, and then roll it once or twice over, pinning it in place with toothpicks.
After that, it’s ready to bake!
Baking the Cabbage Rolls
Essentially, the filling is already cooked, so most of the baking time is just to properly tenderize the cabbage leaves so they melt in your mouth.
An oven temperature of 350°F (175°C) for 45 minutes covered, plus an additional 10 minutes uncovered until lightly browned.
You’ll know when they’re done just by looking at and touching them: they should be semi-translucent and slightly brown, as well as soft and flexible when poked.
Looking for another mushroom recipe? Check out these oyster mushrooms rockefeller!
If you liked these cabbage rolls, consider leaving me a comment or recipe rating before you go!
Mushroom Cabbage Rolls with Tomato Gravy
Equipment
- Food Processor
- Large casserole dish
- 14 toothpicks
Ingredients
- ½ pound cremini mushrooms, wiped clean and cut into ¼-inch slices
- 1 tablespoon olive oil
- Pinch of sea salt
- ½ medium onion, diced
- 3 garlic cloves, finely minced
- 1 tablespoon olive oil
- ¼ cup walnut halves
- ¼ cup fresh parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon sea salt, or to taste
- ¼ teaspoon ground black pepper
- Some lemon zest, from one lemon
- 1 cup cooked jasmine rice, either brown or white
- 14 Napa cabbage leaves, 7 big and 7 small
For the Tomato Gravy
- 3 tablespoons vegan butter
- 2 tablespoons chickpea flour
- 1 (15-ounce) can tomato sauce
- ½ tablespoon brown sugar
- 3 – 4 teaspoons red wine vinegar
- 1 tablespoon nutritional yeast
- ¼ teaspoon garlic powder
Instructions
- Begin by wiping the cremini mushrooms gently with a paper towel to remove excess dirt. Then, cut them into ¼-inch slices. In a skillet over medium heat with 1 tablespoon of olive oil, sauté the mushrooms for a good 10 – 12 minutes, until they turn a darker brown and are more tender. Transfer to a food processor.
- In the same skillet, add another tablespoon olive oil, and add the onion and garlic. Sauté until browning and turning more translucent, about 5 – 7 minutes. Then, transfer this also to the food processor, along with the walnut halves, parsley, dried thyme, sea salt, black pepper and lemon zest. Pulse this mixture in the food processor until it's a nice, meaty consistency that can easily fit inside a cabbage leaf.
- Meanwhile, boil a large pot of water, and blanche the cabbage leaves, 7 big (outside leaves) and 7 small (inside leaves), for about 2 – 3 minutes, just until they're more flexible and malleable. You may have to do this in two batches. This will make them easier to roll. Set the leaves to cool on some paper towels or clean dish cloth.
- Next, cut the center spine of the blanched cabbage leaves to flatten them out a bit. Then, load a couple tablespoons of the filling into the smaller cabbage leaf. Place the smaller cabbage leaf inside the bigger one, tuck in the sides, and roll it until once or twice over. Set the cabbage roll in place with a toothpick on either side, and place it in a casserole dish snuggly. Repeat this until you have 7 rolls or so, and make an extra couple if you can fit them in the dish and if there is enough filling.
- Cover the casserole dish full of cabbage rolls with a lid, bake on 350°F (175°C) for about 45 minutes covered, and then another 10 minutes uncovered, until tender and slightly golden brown.
- Meanwhile, about 5 minutes or so before the cabbage rolls are done, in a sauce pan over medium heat, melt the vegan butter completely, and then add the chickpea flour. Toast the chickpea flour for about 2 – 3 minutes, until it becomes a darker golden color. Then add the tomato sauce, brown sugar, red wine vinegar, nutritional yeast, and garlic powder. Stir to combine and heat through, and then set aside.
- Serve the cabbage rolls with a ladle of tomato gravy (removing the toothpicks first!).
Nutrition
May you have good food in good company,
That Vegan Nephew
Cabbage rolls are one of those dishes that can be made with a variety of fillings, but the mushroom filling is the best! I think you mention double wrapping them, it gives them a little more body when they are cooked. This is a dish I crave once in a while with the southern touch of tomato gravy. I’ve also had cabbage rolls cooked in a tomato sauce, but I think the gravy is richer and more delicious. YUM.
What would you serve on the side TVN?