Cabbage rolls are a labor of love, and while they take time to prepare, the reward is a dish so flavorful and satisfying that it’s worth every minute. These rolls are perfect for special occasions and always a hit at the table. Plus, they store well in the fridge for several days, making them an excellent make-ahead meal. I love preparing a large batch and enjoying them throughout the week—they never get old because they’re so delicious!
This recipe, inspired by the traditional Romanian dish, features a delightful vegetable and mushroom filling that’s both hearty and flavorful. The cabbage rolls are served with a savory sauce that brings everything together. You can customize the filling to suit your taste—whether with rice, legumes, or even minced meat or seafood for non-vegetarian options.
If you have leftover cabbage, don’t let it go to waste! Use it to make purifying vegetable broth or a creamy vegetable soup.
Cabbage Rolls Stuffed with Mushrooms
Ingredients
Cabbage Rolls
- 1 large cabbage
Filling
- 1 onion
- 2 carrots
- 1 garlic clove
- 1 medium zucchini
- 350 g mushrooms (e.g., 200 g shiitake + 150 g white mushrooms)
- A dash of soy sauce
- Ground black pepper
Sauce
- 2 medium onions
- 3 carrots
- 1 garlic clove
- A splash of white wine
- A dash of soy sauce
- Ground black pepper
- A dash of extra virgin olive oil
- 800 ml water (reserved from boiling the cabbage leaves)
Instructions
- Prepare the Cabbage Leaves
- Separate the cabbage leaves carefully, cutting a piece off the base to make removal easier.
- Boil a large pot of salted water and blanch the cabbage leaves in batches of 4–5 at a time for 5 minutes.
- Remove the leaves, drain in a colander, and set aside. Reserve the cooking water for the sauce.
- Make the Filling
- Finely chop the onion, garlic, and carrots. Sauté them in a pan with a drizzle of olive oil over medium heat for about 5 minutes.
- Add the chopped zucchini and mushrooms, stirring well. Cook for another 10–15 minutes, adding a dash of soy sauce and a sprinkle of ground black pepper.
- Taste and adjust the seasoning as needed. Remove from heat and set aside.
- Prepare the Sauce
- Chop the onions, garlic, and carrots. Sauté in a pan with olive oil over medium heat for 10 minutes until softened.
- Add a splash of white wine and increase the heat to evaporate the alcohol. Reduce the heat, then add a dash of soy sauce, black pepper, and 800 ml of the reserved cabbage cooking water.
- Simmer for 10–15 minutes, allowing the sauce to reduce slightly. Blend until smooth.
- Assemble the Rolls
- Lay a cabbage leaf flat and cut off the thick part of the stalk to make rolling easier.
- Spoon a portion of the filling onto the leaf. Fold the bottom edge over the filling, tuck in the sides, and roll tightly.
- Repeat until all the filling is used.
- Combine and Serve
- Pour the sauce into a deep pan or baking dish and arrange the rolls on top.
- Heat gently on the stovetop or in the oven, allowing the flavors to meld. Serve warm.
Notes
- If you don’t have enough reserved cabbage water for the sauce, top it up with tap water.
- This dish is perfect for preparing ahead of time—simply reheat in the oven before serving.
- The filling is versatile. Try it with vegetables and shrimp, or get creative with your favorite ingredients.
These cabbage rolls are more than a meal—they’re a celebration of flavors and textures, making every bite an experience to savor!
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