Savory Mushroom Cabbage Rolls

These cabbage rolls are the perfect dish for a chilly winter evening.

This vegetarian spin on the polish dish, Golabki, this recipe won’t leave you missing the meat.

Mushrooms star as the delicious filling, while a brothy tomato sauce compliments the bitter cabbage leaves perfectly.

This dish is even better on day #2 so be sure to make enough for leftovers!

Savory Mushroom Cabbage Rolls

INGREDIENTS

1- large head of green cabbage

2 tbsp olive oil

16 oz of cremini mushrooms, minced

1 onion, minced

1 tbsp tomato paste

2 large cloves of garlic, minced

1/2 cup panko

1 cup of cooked brown rice

1 (15oz) can of diced tomatoes

salt and pepper 

DIRECTIONS

1. Fill a large stock pot with enough water to cover a cabbage and bring it to a boil. Remove all torn or ragged outer leaves from the cabbage. Use a paring knife to cut at an angle around the core and remove as much of it as you can. Put the cabbage core-end up into the boiling water and cook until the leaves soften and begin to come free of the cabbage; you may use a fork or tongs to loosen leaves if they become stuck, but be careful not to tear them. Remove each leaf and repeat until you have 10-12 whole cabbage leaves, set aside to cool. Remove remaining cabbage from pot (don’t throw, use it for a side at another meal!)

2. In a large cast iron skillet, heat the olive oil over medium heat. Add the mushrooms, give them a good stir, then let them cook for 2 minutes at a time before stirring again. You want to get a good sear on them, Cook for 18-20 minutes. Add the onion with a pinch of salt and sauté until translucent, about 8 minutes. Add the tomato paste and garlic to the skillet, stir to combine the tomato paste and sauté for about a minute.

3. Place the mushroom mixture into a bowl and stir in the panko and cooked rice. Season to taste with salt and pepper.

4. In the same cast skillet you cooked the mushrooms pour 1 cup of stock. Simmer over medium heat for 2 minutes, add in the tomatoes with their juices and pinch of salt and pepper. Simmer on low for 5 minutes while you are assembling the cabbage rolls.

5. Put a cabbage leaf concave side up, like a cup, and the stem end toward you. Use a paring knife to remove and thick ends of stem. Place about 1/3 cup of the mushroom mixture near the stem end and mold it into an oblong shape. Fold the stem up over the filling and then fold each of the sides toward the middle, rolling up like you would a burrito.

6. Place the cabbage rolls in the cast iron skillet onto of the sauce. Over low heat, cover, and simmer for 25 minutes. Remove the lid and continue to simmer for 5 minutes.

7. Serve hot and enjoy! 

Recipe Note: these are even tastier on day two, so leftovers are a must!