Description
A hearty and flavorful dish that combines cabbage with an umami-packed filling of mushrooms, grains, and tomatoes, evoking cherished family memories.
Ingredients
Scale
- 1 head green cabbage
- 1 cup cremini or portobello mushrooms, chopped
- 1 cup cooked quinoa or brown rice
- 1 can crushed tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- Fresh herbs (parsley or thyme)
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Boil a large pot of water, add cabbage, and cook for 4-5 minutes to soften outer leaves. Peel away leaves and set aside.
- In a skillet, heat olive oil and sauté onions and garlic for 5 minutes.
- Add mushrooms and cook until browned, then stir in quinoa and crushed tomatoes, seasoning with salt, pepper, and herbs.
- Preheat oven to 375°F (190°C). Roll filling in cabbage leaves and place seam-side down in a baking dish.
- Pour vegetable broth over rolls, cover with foil, and bake for 30-35 minutes. Remove foil for the last 10 minutes to brown the tops.
Notes
These rolls can be adapted with different grains or herbs. Serve with homemade tomato sauce or a nut-based cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan, cabbage rolls, comfort food, healthy, family recipe