Mushroom-stuffed Cabbage Rolls
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.
Ingredients
- 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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