Savory Stuffed Cabbage Rolls with Rich Herb Mushroom Gravy
Servings: 4 servings
Calories:
Whole food plant-based Savory Stuffed Cabbage Rolls with Rich Herb Mushroom Gravy—hearty lentil-mushroom filling, cozy flavors, and perfect for Thanksgiving or any fall feast.
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Equipment
- Roasting Pan or Dutch Oven
- Medium mixing bowl and spoon
- Medium sauce pan
Ingredients
- 1 large green cabbage about 2–3 lbs
- 1 cup cooked red or green lentils black lentils are wonderful too
- 1 cup cooked rice white, brown, or wild rice
- 2 cup finely chopped mushrooms cremini, button, or shiitake or combination
- ½ cup chopped onion finely diced
- ½ cup chopped carrots
- ½ cup chopped celery
- 1 garlic clove minced or ½ tsp onion granules/powder
- 3 tbsp tomato paste
- 1 tsp sweet ground paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp dried ground sage
- ½ cup vegetable broth
- Salt to taste
- 2 tbsp chopped fresh parsley
For the Rich Herb Gravy
- 2 tbsp cornstarch or potato starch
- 2 cups vegetable broth
- 1 small onion finely diced
- 1 garlic clove minced or ½ tsp onion granules/powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp ground sage
- 1 tbsp tamari or Bragg Amino Liquids for depth
- Salt and black pepper to taste
Instructions
Prepare the Cabbage Leaves
- Remove the core from the cabbage.
- Option 1Bring a large pot of water to boil. Carefully blanch the whole cabbage for 5–7 minutes until the leaves are pliable. Remove and drain; carefully separate the leaves, trimming thick stems so they roll easily.
- Option 2 Remove loose outer leaves. Place whole cabbage head in a freezer bag. Freeze overnight (or up to 3 months). Thaw 3–6 hours on the counter or overnight in the fridge. Peel leaves easily and proceed with rolling.
- Peel the leaves and cut or remove the stem.
Make the Filling
- In a skillet over medium heat, sauté onions and garlic in a splash of water or vegetable broth until soft.
- Add chopped mushrooms, cook until moisture evaporates and mushrooms are browned.
- Stir in lentils, rice, tomato paste, smoked paprika, thyme, oregano, black pepper, and a pinch of salt.
- Add 1/2 cup vegetable broth and simmer 3–5 minutes until mixture is cohesive but not soggy.
- Remove from heat and stir in chopped parsley.
Assemble the Rolls
- Place 2–3 tbsp of filling in the center of each cabbage leaf.
- Fold sides over filling and roll from stem end toward tip, like a burrito.
- Arrange rolls seam-side down in a greased baking dish.
Make the Gravy
- In a skillet, sauté onions and garlic in a splash of broth until softened.
- Stir in flour and cook 1–2 minutes to eliminate raw taste.
- Gradually whisk in vegetable broth, soy sauce, thyme, sage, and rosemary.
- Simmer 5–10 minutes until gravy thickens. Season with salt and pepper.
Bake the Cabbage Rolls
- Line the Dutch Oven or casserole dish with left over cabbage leaves
- Layer the cabbage rolls on top of the leaves.
- Pour half of the gravy over the cabbage rolls.
- Cover with Dutch oven lid or foil and bake at 350°F (175°C) for 60–90 minutes until cabbage leaves ore fork tender.
- Remove lid (or foil), pour remaining gravy over rolls, and bake an additional 10–15 minutes.
Serve
- Arrange rolls on a serving platter.Drizzle with extra gravy.Garnish with fresh parsley if desired.
Notes
Tips & Tricks
Make Ahead: Assemble rolls and refrigerate a day or few hours before baking; bake just before serving.
Mushroom Variety: Use a mix of mushrooms for richer umami flavor.
Gluten-Free: Use cornstarch or arrowroot in the gravy instead of flour.
Extra Depth: Add a splash of red wine to the gravy while simmering (optional).
