Packed with umami flavor and nourishing ingredients, these Mushroom Stuffed Cabbage Rolls are a hearty main for all occasions. This recipe is vegetarian and vegan.

New Traditions

I feel like I blinked and Thanksgiving was over. How was your holiday? Did you host, go out or share in the cooking? Was it a quiet Thanksgiving or did banter and family drama ensue?

We went out for Thanksgiving.

I figure for all the time prepping and cleaning coupled with the few opportunities of an extended period of time off from work, why not take a break?

And so we did.

We went to a little farm-to-table restaurant that served up the most delicious Thanksgiving menu I’ve ever experienced. The traditional turkey and stuffing was served, but for the veggie option they made mouth-watering pierogis stuffed with kale, onions, mushroom, herbs and a bit of cheese. A shallow broth cradled these little packages along with wild mushrooms, carrots, parsnips and herbs. Of course there was a generous serving of pan-fried Brussels sprouts, mashed potatoes, gravy and homemade sourdough.

Have you ever tried a pierogi?

I hadn’t until Thanksgiving. They’re little semi-circular dumplings filled with a sweet or savory stuffing, boiled, then pan-fried to impart a bit of a golden color and texture. They’re traditionally made for holiday celebrations.

I had never heard of them, but was excited to try something new.

It was those little pierogis and a rather large head of cabbage from the farm that inspired these stuffed veggie cabbage rolls. I love the idea of little packages of deliciousness that when cut into, they reveal the most flavorful of stuffings. And they make such a delightful vegetarian holiday main for all things holiday and special occasions.

How to Make Vegetarian Cabbage Rolls

First , boil the cabbage in a large stock pot to soften the leaves. Drain and set in a colander to cool.

Next , rehydrate the porcini mushrooms, drain, chop and set aside.

Meanwhile , cook the lentils and rice in a small sauce pot. Set aside.

While the lentils and rice are cooking, saute the mushrooms in a bit of oil. Add the shallots and stir until fragrant.

Continuing , in a food processor, add the mushroom mixture, bread crumbs, 1 tsp of tomato paste, 1/2 tsp salt and fresh thyme leaves. Pulse to bring the mixture together.

Then , mix together the lentils, rice and mushroom mixture and add seasonings and stuff the cabbage leaves and place in a baker.

Last, make the tomato sauce, pour it over the cabbage rolls and bake.

What to Serve with Vegetarian Cabbage Rolls

Mushroom Stuffed Cabbage Rolls make a delicious, hearty meal. Keep the side(s) light to keep these little vegan cabbage rolls center stage. I like to serve this recipe with any of the following or a seasonal salad:

A Few Vegetarian Cabbage Roll Recipe Notes

When boiling the cabbage to prepare for rolling, handle the leaves gently as they tear easily.

Make ahead? Yes please! Prepare the stuffing and tomato sauce up to two days ahead and store separately in the refrigerator. Or, make rolls one day ahead without making the sauce. Cover the rolls in the casserole dish, and refrigerate. The next evening, make the sauce and bake as written.

Freezer Friendly? While I’ve not frozen this recipe, I wouldn’t hesitate giving it a try.

If planning for a dinner party, plan for 2-3 rolls per person.

Linda made these and noted: “I used Savoy cabbage which is a little easier to work with then white cabbage and I had excellent results.”

More Cabbage Recipes to Love: