These Cabbage Rolls are loaded up with an appetizing wild rice and mushroom stuffing. They are a heavenly veggie lover and gluten free supper feast!

Here's certain random data for ya… . I live with two Russian flat mates. These two excellent, brilliant, and clever women are continually rousing me with their Russian culture and food. They are unbelievably chivalrous of others and I have embraced their custom of not wearing shoes in the house – period, endofdiscussion.

Also, the nourishment they talk about… it's plov, shchi, and pelmeni. That is to say, hi, those words even taste great as you state them. Indeed, even in our thick 'mercian accents, and trust me they sound far better originating from somebody who talks the language.

To the extent I can assemble, Russia is about their potatoes, cabbage, and harsh cream with regards to cooking. What's more, we are generally improved for it. These Cabbage Rolls is delicately motivated by my flat mates Russian roots and I figure you will love it.


Also try our recipe : Buffalo Chicken Pasta


  • 1 cup wild rice mix
  • 1 teaspoon avocado oil OR olive oil
  • 1 onion (, diced)
  • 3 cloves garlic (, minced)
  • 8 oz . mushrooms (, finely chopped)
  • Pinch red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 large head savoy cabbage (, leaves carefully removed)
  • For the sauce:
  • 15 oz tomato sauce
  • 1/3 cup tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 1 cup water


  1. Cook the rice according to the package directions.
  2. While the rice cooks, heat the oil in a large skillet over medium. Add in the onion and sauté until translucent, about 5-7 minutes. Add in the garlic, mushrooms, red pepper flakes, thyme, basil, pepper, and salt. Sautee until the mushrooms are cooked, bout 7-10 minutes. Set aside.
  3. In a small saucepan add in all of the sauce ingredients. Over medium heat, bring the sauce to a simmer. Cover and simmer for 5 minutes. Set aside.
  4. Add the cabbage leaves to a large bowl. Fill the bowl with boiling water and cover the bowl with a plate, lid, or even a cookie tray. Let sit for 10 minutes so the cabbage softens and becomes easier to roll.
  5. While the cabbage sits, coat the bottom of a 9×13 inch baking dish with a thin layer of the sauce. Combine the mushroom mixture, 1/2 cup sauce, and cooked rice.
  6. Grab a cabbage leaf, shaking off the excess water and add 2-4 tablespoons of the filling mixture (more for larger leaves, less for smaller) to one end of the cabbage leaf. Roll the leaf up like a burrito, tucking in the sides. Line up filled and rolled leaves in the baking dish. Continue rolling and adding to the baking dish until all the leaves are filled. Cover with the remaining sauce and bake at 350 for 40-50 minutes or until the rolls are warmed through. Serve.

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