Vegetarian Stuffed Cabbage Rolls with Leek and Mushrooms

Name: Vegetarian Stuffed Cabbage Rolls with Leek and Mushrooms
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Ingredients: 1 Sauerkraut; 1 Leek; 500 grams Mushrooms; 2 tablespoons Vegetable Oil; 1 tablespoon Butter; 1 cup Rice; 3 cups Vegetable Broth; ½ handful Dried cranberries; 1 Salt; 1 Black Pepper; 1 Sweet Red Pepper Powder; 1 Turmeric; 1 Dried Mint

10.0/101 rating·1 hrs 55 min·82 Views

Flora Petrova

347 Recipes

Indulge in these comforting Vegetarian Stuffed Cabbage Rolls, a delightful twist on a classic dish that truly celebrates the bounty of the earth. This recipe takes the traditional hearty flavors of stuffed cabbage and reimagines them with a rich, savory filling of finely chopped leek and earthy mushrooms, all bound together with fluffy rice and aromatic spices. It's a dish that warms you from the inside out, perfect for a cozy evening or a special gathering.

Allergens

Vegetarian

Pescatarian

Halal

Gluten-Free

1,402kcal

6 Portions · 1,450 g

Protein

45 g

Carbohydrates

186 g

Fat

45 g

Fiber

30 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Sauerkraut1
Leek1
Mushrooms500 grams
Vegetable Oil2 tablespoons
Butter1 tablespoon
Rice1 cup
Vegetable Broth3 cups
Dried cranberries½ handful
Salt1
Black Pepper1
Sweet Red Pepper Powder1
Turmeric1
Dried Mint1

Preparation

1
Finely chop the leek and mushrooms.

Preparing the Filling

2
Heat the 2 tablespoons of vegetable oil in a large pan over medium heat.
3
Add the finely chopped leek to the pan and sauté until it has softened, about 5 minutes.
5 min
4
Stir in the finely chopped mushrooms and cook them until they release their liquid and it fully evaporates. Continue cooking until they lightly brown for extra aroma.
5
Add the 1 tablespoon of butter and a pinch of salt to the pan, stirring until melted and combined.
6
Stir in the 1 cup of rice and cook for 3 minutes until the grains become translucent.
3 min
7
Season the mixture generously with salt, black pepper, paprika, turmeric, and dried mint. Add the chopped dried cranberries.
8
Pour in 2½ cups of the vegetable broth and bring to a simmer. Cook, stirring occasionally, until most of the liquid is absorbed and the rice is partially cooked.
9
Remove the filling from the heat; it is now ready for rolling.

Assembling and Baking

10
Carefully separate the leaves from the head of sauerkraut. If the leaves are too small or torn, you can overlap them to create larger wrappers.
11
Take a sauerkraut leaf, place a spoonful of the prepared filling at the base, and roll it up tightly, tucking in the sides to create a neat roll.
12
Arrange the finished cabbage rolls tightly in a large baking dish, seam-side down, to prevent them from unraveling.
13
Pour the remaining ½ cup of vegetable broth over the arranged rolls in the baking dish.
14
Cover the top of the rolls with a layer of extra sauerkraut leaves. This helps to protect the rolls from drying out or burning during baking.
15
Preheat your oven to 180°C (356°F) using top and bottom heat with a fan, if available.
16
Bake the covered rolls for 1 hour and 30 minutes.
1 h
30 min
17
During the last 10-15 minutes of baking, carefully remove the top layer of cabbage leaves to allow the rolls to brown slightly and develop a beautiful caramelized crust.
15 min

Serving

18
Serve the warm Vegetarian Stuffed Cabbage Rolls as a hearty main course. They pair wonderfully with a dollop of yogurt or a sprinkle of fresh dill, if desired.