Indulge in Comforting Cabbage Rolls Stuffed with Mushrooms

If you’re seeking a dish that’s both hearty and healthy, look no further than these delectable Cabbage Rolls Stuffed with Mushrooms! This comforting recipe combines tender cabbage leaves filled with a savory mushroom mixture, creating a symphony of flavors and textures that’s sure to delight your taste buds. Whether you’re a fan of classic comfort food or simply looking to add more plant-based meals to your repertoire, these cabbage rolls are a must-try. So, roll up your sleeves and let’s embark on a culinary adventure filled with warmth and flavor!


For the Cabbage Rolls:

  • 1 large cabbage

For the Stuffing:

  • 1 onion
  • 2 carrots
  • 1 garlic clove
  • 1 medium zucchini
  • 350 g mushrooms (such as 200 g shiitakes + 150 g mushrooms)
  • A dash of soy sauce
  • Ground black pepper

For the Sauce:

  • 2 medium onions
  • 3 carrots
  • 1 clove of garlic
  • A dash of white wine
  • A dash of soy sauce
  • Ground black pepper
  • A dash of extra virgin olive oil
  • 800 ml of water from the cooking of the cabbage leaves


Preparing the Cabbage:

  1. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole cabbage in the boiling water. Cook for about 5-7 minutes, or until the outer leaves are soft and pliable. Remove the cabbage from the water and let it cool slightly. Once cooled, carefully separate the leaves, keeping them intact.

Making the Stuffing:

  1. Finely chop the onion, carrots, garlic clove, zucchini, and mushrooms. Heat a dash of olive oil in a skillet over medium heat. Add the chopped vegetables and cook until they are softened and slightly caramelized. Season with soy sauce and black pepper to taste. Remove from heat and let cool slightly.

Assembling the Cabbage Rolls:

  1. Take a cabbage leaf and place a spoonful of the mushroom stuffing mixture in the center. Roll the cabbage leaf tightly around the filling, tucking in the sides as you roll, to form a neat roll. Repeat with the remaining cabbage leaves and filling.

Preparing the Sauce:

  1. Finely chop the onions, carrots, and garlic. Heat a dash of olive oil in a large pot over medium heat. Add the chopped vegetables and cook until they are softened and aromatic. Deglaze the pot with a splash of white wine, then add soy sauce and black pepper to taste.

Cooking the Cabbage Rolls:

  1. Carefully place the cabbage rolls seam side down in the pot with the sauce. Pour the water from the cooking of the cabbage leaves over the rolls, ensuring they are fully submerged. Cover the pot and let the rolls simmer gently for about 30-40 minutes, or until the cabbage is tender and the flavors have melded together.


  1. Once cooked, carefully transfer the cabbage rolls to a serving platter. Spoon some of the sauce over the top and garnish with freshly chopped parsley or dill, if desired. Serve hot and enjoy!

Cook’s Notes and Variations:

Flavor Enhancements:

  • Herbaceous Twist: Add chopped fresh herbs such as parsley, dill, or thyme to the mushroom stuffing mixture for an extra burst of flavor.
  • Spice it Up: Incorporate a pinch of red pepper flakes or smoked paprika into the sauce for a subtle kick of heat.

Texture Modifications:

  • Grain Addition: Mix cooked rice, quinoa, or bulgur into the mushroom stuffing mixture for added texture and heartiness.
  • Nutty Crunch: Sprinkle toasted pine nuts or chopped walnuts over the finished cabbage rolls before serving for a delightful crunch.

Keto and Low-Carb Versions:

Indulge in a keto-friendly or low-carb version of these Cabbage Rolls Stuffed with Mushrooms with these adaptations:

Keto Version:

  • Replace Carrots: Substitute the carrots in the stuffing and sauce with low-carb vegetables such as bell peppers or celery to reduce the carb content.
  • No Added Sugar: Omit the white wine and ensure the soy sauce used is sugar-free to keep the dish keto-friendly.

Low-Carb Version:

  • Reduce Starchy Vegetables: Decrease the amount of carrots used in both the stuffing and sauce to lower the carb count while still maintaining flavor.
  • Portobello Mushrooms: Use portobello mushrooms as a filling instead of a mixture of different mushroom varieties for a lower-carb option.

In conclusion, these Cabbage Rolls Stuffed with Mushrooms are a delightful and nutritious dish that’s perfect for any occasion. Whether you’re following a plant-based diet, looking for a comforting meal, or simply craving something hearty and flavorful, these cabbage rolls are sure to satisfy. With their tender cabbage leaves, savory mushroom filling, and aromatic sauce, they’re a true testament to the beauty of homemade cooking. Plus, with keto and low-carb variations available, you can enjoy this wholesome dish while staying true to your dietary goals. So, gather your ingredients, roll up your sleeves, and get ready to savor the deliciousness of these cabbage rolls tonight

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