Mushroom-stuffed Cabbage Rolls

In Central and Eastern Europe, no holiday is complete without cabbage rolls, and any ordinary day feels like a celebration when sarmale (or sarma) is on the table, doesn’t it?

For those looking for a vegan twist on this beloved dish, these vegan cabbage rolls with mushroom stuffing are a fantastic choice. They’re healthy, delicious, packed with flavor, and quick to prepare.

In Romania and neighboring countries, this vegan cabbage roll recipe is especially popular during fasting periods, such as Lent, when many people abstain from meat and animal products. Observing these fasting times is a cherished tradition, and dishes like vegan cabbage rolls with mushroom stuffing allow people to enjoy familiar, comforting flavors while honoring their dietary restrictions.

Enjoy!

Mushroom-stuffed Cabbage Rolls

Elena-Greta Apostol

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.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Romanian

Servings 5 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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)

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.

Notes

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Elena-Greta Apostol

I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn't be happier. What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.