Recipe type: main

Prep time: 30 min

Total time: 60 min

Serves: 4-5

Cabbage rolls usually have a meat and rice filling. Our version uses mushrooms to add to the health content, but not lighten the recipe in any way.

Mushrooms are an edible fungi — so not actually a vegetable! These fungi are high in both selenium and vitamin D, nutrients not normally found in the fruits and veggies. Selenium helps with liver function and vitamin D helps to inhibit the growth of cancer cells!

Recipe adapted from

gaitubao_500x245_cabbage roll 2


8-10 cabbage leaves

1 tbsp olive oil, divided

1 white onion, chopped

2 cloves garlic, minced

2 cups mushrooms, chopped

1 cup white wine, divided (or veggie stock)

1 cup tomato sauce

Salt and pepper, to taste


Bring a large pot of water to a boil. Add cabbage leaves. Reduce heat to a simmer and allow to cook for 3-5 minutes until the leaves are soft. Drain and set aside.

Filling: warm the ½ tbsp olive oil in a saucepan over medium heat. Add chopped onion and 1 clove minced garlic and sauté until onion begins to soften. Add the mushrooms, salt and pepper. Cover and cook for about 5 minutes. Add ½ cup white wine and stir until all liquid has evaporated. Remove pan from heat and allow to cool. Place mushroom filling in a food processor and process until broken down. Set aside.

Sauce: warm ½ tbsp olive oil in saucepan over medium heat. Add garlic, cook for 30 seconds. Add tomato sauce and stir. Reduce heat to low and add ½ cup wine. Simmer for 10 minutes until sauce begins to thicken.

To assemble the rolls, lay 1 cabbage leaf out on a flat surface. Place 1 tbsp mushroom filling in the center. Fold in the sides and roll up as you would a burrito, forming a compact stuffed cabbage leaf. Repeat using remaining cabbage leaves and filling. Place each roll, seam side down in the saucepan with your tomato sauce. Use a spoon to drizzle sauce over the top. Cover and let simmer for about 10 minutes. Serve immediately. Enjoy!

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