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Cabbage Rolls with Wild Rice and Mushroom Stuffing

All these Cabbage Rolls with Wild Rice Mushroom Stuffing are full of an herbaceous-mushroom and wild-rice mix then smothered in a tasty tomato-sauce. They're a tasty vegan and gluten-free dinner-meal!
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Entree
Cuisine: Russian
Servings: 6
Author: Tyas


  • 1 cup wild-rice mix
  • 8 oz mushrooms finely chopped
  • 1 large head-savoy-cabbage leaves carefully removed
  • 1 onion diced
  • pinch red-pepper-flakes
  • 1 tsp dried-basil
  • 3 cloves garlic minced
  • ½ tsp dried thyme
  • ¼ tsp pepper
  • 1 tsp avocado-oil or olive-oil
  • ½ tsp salt

For the Sauce

  • cup tomato-paste
  • 1 tsp basil
  • 15 oz tomato-sauce
  • ¼ tsp pepper
  • ½ tsp thyme
  • 1 tsp garlic-powder
  • ¼ tsp smoked-paprika
  • 1 cup water
  • ½ tsp salt


  • Cook the rice according to the package intructions. While the rice cooks, heat the oil in a skillet over moderate. Add in the onion and saute till translucent for 5-7minutes.
  • Add the mushrooms, garlic, thyme, red pepper flakes, basil, pepper, and salt. Sautee till the mushrooms are cooked for 7-10minutes. Put aside.
  • In a small-saucepan add all the sauce ingredients. Over moderate heat, bring the sauce to a simmer. Cover & simmer for 5minutes. Put aside.
  • Add the cabbage leaves into a large-bowl. Fill the bowl with boiling water & cover the bowl with a plate, lid, or possibly a cookie-tray. Let sit for 10minutes so that the cabbage softens and becomes even simpler to roll-up.
  • Take a cabbage-leaf, shaking off the excess water then add 2-4 tbsp of the filling mix (more for larger leaves, less for smaller) to one end of the cabbage leaf.
  • Roll up the foliage like a burrito, tucking in the sides. Line-up filled & rolled leaves from the baking-dish.
  • Keep on rolling & adding into the baking-dish till all of the leaves are stuffed. Cover with the remaining sauce and bake at 350°F for 40-50minutes or till the rolls have been heated through. Serve and enjoy!