This mushroom dish is dairy-free, gluten-free, and vegan. If you are sugar conscious, I would recommend trying it with quinoa instead of with rice and skipping the raisins. I love this, because it looks and tastes just like meat! You wouldn't even know that it's completely vegan! It is savory, sweet, a little spicy, and perfect for Thanksgiving dinner. It can be used as a side dish, but also filling enough as a main dish.

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Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
total:
1 hr 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Drop cabbage into the pot and fully submerge in the water. Cook for 10 minutes. Remove from water and allow to cool enough to handle, about 10 minutes. Pull leaves off carefully.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, 1/3 of the thyme, and garlic. Cook until onions are translucent, about 5 minutes. Add mushrooms, raisins, and cinnamon and cook for about 3 minutes. Stir in walnuts and season with 1/3 of the sea salt. Transfer mixture to a large bowl and add rice; stir stuffing into a uniform mixture.

  • Grease a baking dish with remaining olive oil and line the bottom with a thin layer of tomatoes. Sprinkle lightly with 1/3 of the thyme, 1/3 of the sea salt, and pepper to taste.

  • Scoop about a heaping tablespoon of stuffing into a cabbage leaf and fold in the sides first, then roll and place in the prepared pan. Repeat with remaining leaves and stuffing. Use any torn leaves to close up any broken rolls. Top with remaining tomatoes and remaining thyme. Season with remaining salt and pepper.

  • Cover the baking dish with aluminum foil or a cover.

  • Bake in the preheated oven until tender, about 45 minutes.

Cook's Note:

Use a 3-pound head of cabbage.

Nutrition Facts

167 calories; protein 4.9g; carbohydrates 23.7g; fat 7.6g; sodium 218mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 5 stars
10/30/2019
Great light healthy recipe! I used quinoa instead of brown rice. Loved it! Read More
(1)

Most helpful critical review

Rating: 3 stars
05/28/2020
I find this just so so. I cooked the brown rice ahead of time. And boiled the cabbage 15 minutes. The cabbage rolls after an hour in the oven was not enough to cook the cabbage to my likings.. The rolls, in my opinion, need a different sauce, maybe a white sauce. Sour creamed helped but I don’t think it is worth making again. Read More
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/30/2019
Great light healthy recipe! I used quinoa instead of brown rice. Loved it! Read More
(1)
Rating: 1 stars
01/19/2020
This sounds unusual and delicious. I haven't made this yet but am wondering about the rice. Does it really get done? Am I wrong in assuming it is put into the stuffing uncooked? Read More
Rating: 3 stars
05/28/2020
I find this just so so. I cooked the brown rice ahead of time. And boiled the cabbage 15 minutes. The cabbage rolls after an hour in the oven was not enough to cook the cabbage to my likings.. The rolls, in my opinion, need a different sauce, maybe a white sauce. Sour creamed helped but I don’t think it is worth making again. Read More
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Rating: 4 stars
06/26/2020
We have made this twice. Recipe calls for uncooked brown rice. It has not cooked down either time. 2nd attempt we cooked an additional 10 minutes and it still did not cook down. Read More
Rating: 2 stars
04/26/2020
The flavor and consistency was very good. Followed the recipe and the brown rice did not cook nor was the cabbage done. Will try to turn the leftovers into something edible by sitting the rolls in a little veggie brothe and cooking on the stove or in the oven. Read More
Rating: 3 stars
12/23/2019
I didn t really care for the walnuts in it. Read More
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