Best 2 Vegan Mushroom Stuffed Cabbage Rolls Recipes
Feast your taste buds on a delightful culinary journey with our tantalizing vegan mushroom-stuffed cabbage rolls recipe! Embark on a sensory adventure as you savor these hearty and flavorful rolls, expertly crafted with a medley of savory ingredients.
For the filling, embark on a umami odyssey with a symphony of mushrooms, onions, garlic, and aromatic herbs, all sautéed to perfection. Immerse yourself in the richness of walnuts and oats, providing a delightful textural contrast.
The outer layer of the cabbage rolls is a testament to culinary artistry. Carefully selected cabbage leaves are blanched until pliable, creating delicate pockets ready to be filled with the delectable mushroom mixture.
Once assembled, these cabbage rolls take center stage in a savory tomato sauce, simmering gently until the flavors meld harmoniously. The result is a symphony of flavors that will leave you craving more.
But that's not all! This culinary exploration offers variations to suit every palate. Indulge in the classic version, venture into a gluten-free realm, or embrace the simplicity of a slow-cooker rendition.
Each recipe is meticulously crafted with detailed instructions and helpful tips, ensuring success in your kitchen. So, prepare to tantalize your taste buds and embark on a culinary adventure with our vegan mushroom-stuffed cabbage rolls!
GOLABKI (POLISH STUFFED CABBAGE ROLLS) (VEGETARIAN VERSION)
pronounced gaw-WUMP-kee, literally meaning 'little pigeons'. Probably the best known Polish food. The ground meat & rice type in tomato sauce are the most common, but the seasonings and stuffings vary from region to region and there are many other varieties, including vegetarian versions like the one listed here.
Provided by littleturtle
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Slice through the base of the cabbage and cook in lightly salted boiling water until tender.
- When the leaves are tender, peel off (You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done).
- Boil the rice until just tender; drain and set aside.
- Fry the onions in the butter until softened.
- Dice the mushrooms and fry lightly with the onions, and the Worcestershire sauce, if using.
- Mix with the rice and season with salt, pepper, garlic, paprika and parsley.
- Place a tablespoonful of the rice mixture in each cabbage leaf; carefully, tuck in sides and roll to cover rice.
- Heat the oven to 400°F.
- Grease a roasting pan and place cabbage rolls seam side down in pan, packing them tightly together.
- Pour enough juice or stock over the top to cover them.
- Sprinkle lightly with remaining paprika.
- Cover and bake in oven for 20 minutes.
- Remove cover and bake for another 10 minutes to brown the cabbage lightly.
VEGETARIAN CABBAGE ROLLS
This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini is a fun change of pace stuffed inside these vegetarian cabbage rolls. -Michelle Dougherty, Lewiston, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 cabbage rolls.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes., Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture., Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling., Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 675mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
Tips:
- Choose small to medium-sized cabbages. This will make it easier to roll the cabbage leaves and ensure that they cook evenly.
- Parboil the cabbage leaves before stuffing them. This will soften the leaves and make them more pliable, making it easier to roll them.
- Use a variety of vegetables for the stuffing. This will add flavor and texture to the cabbage rolls.
- Don't overstuff the cabbage leaves. Otherwise, they may burst open during cooking.
- Tuck in the edges of the cabbage leaves when rolling them. This will help to keep the filling inside the rolls.
- Use a baking dish that is large enough to hold all of the cabbage rolls in a single layer. This will ensure that they cook evenly.
- Bake the cabbage rolls at a moderate temperature. This will help to prevent them from drying out.
- Serve the cabbage rolls with your favorite sauce. A tomato-based sauce is a classic choice, but you can also use a creamy sauce or a mushroom sauce.
Conclusion:
Vegan mushroom stuffed cabbage rolls are a delicious and hearty dish that can be enjoyed by people of all dietary preferences. They are made with fresh cabbage leaves, a variety of vegetables, and a savory mushroom filling. The cabbage rolls are then baked in a flavorful sauce until they are tender and cooked through. Serve these cabbage rolls with your favorite sides for a complete and satisfying meal.
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