Mushroom Cabbage Rolls – Vegan option

Mushroom Cabbage Rolls - Vegan option

Mushroom Cabbage Rolls – Vegan option

Cabbage Rolls – almost everybody has tried or at least heard about them.  Some of the typical types include with rice, ground pork and topped with tomato sauce. Or a meatless version with only rice and onion stuffing (very popular on Christmas Eve) In the eastern part of Poland another popular cabbage roll recipe is with buckwheat and mushrooms (with or without meat).  The meatless version is what I present here, although I have modified it to be a vegan version as everybody can enjoy a good vegan recipe.  :)

I know the preparation and cooking time for this is considerable, but the dish is really worth it.  It has simple ingredients and low calories but a rich flavor. If you do not want to spend half of the day in the kitchen, you can divide you work into two days by preparing the stuffing and gravy the day before.   The preparation times are for a beginner;  since I’ve made cabbage rolls several times I’m able to get the prep work done in about 1 hour and 30 minutes.

Mushroom Cabbage Rolls – Vegan option
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 6+

Ingredients
Cabbage Roll Stuffing
  • ½ cup dried mushrooms (Costco offers a big container of “The Wild Mushroom Co” with mix dried mushrooms at a great price. )
  • 2 cups of water
  • 2½ tablespoons olive oil
  • 5 cups fresh mushrooms (I used crimini, white, oyster, shiitake and portobello chopped)
  • 2 cups of onion chopped
  • ½ cup roasted buckwheat
  • 1 medium size cooked and then mashed potato
  • 1 head of cabbage
  • Kirkland salt and fresh ground black pepper
For the sauce
  • 1½ cup of onion, chopped
  • 2 cups of fresh mushrooms, chopped
  • ¼ teaspoon garlic powder
  • mushroom broth

Instructions
  1. If not already done, cook and then mash the potato.
  2. Into a small pot with boiling water, add ½ teaspoon of salt and the buckwheat. Cover and simmer for 10 minutes. After that time drain and set buckwheat aside.
  3. Core the cabbage and place it into another pot and cover with water. Bring to a boil and blanch until the leaves are soft enough to easily remove.
  4. Working from the core end, carefully start pulling the leaves off the cabbage. If necessary continue boiling the head when leaves become difficult to remove.
  5. Drain leaves on tea towels, cut out coarse veins. (See photos below)
  6. Arrange the cabbage leaves on cutting board or cooking surface and set aside until filling is prepared.
Filling Instructions
  1. Pre-heat oven to 360F
  2. In a small pot cook the dried wild mushrooms in 2 cups of water, adding ¼ teaspoon of salt, until they are soft and not chewy.
  3. Drain the mushrooms but keep the liquid as this is our mushroom broth. Set aside.
  4. Heat a big frying pan over medium heat and add 1½ tablespoons of olive oil, add the onion and saute for 5 minutes.
  5. Next add the fresh and cooked chopped wild mushroom and saute for another 5-7 minutes or until the onion starts to brown.
  6. Transfer mushroom mixture into a bowl, add the buckwheat and cooked potato and again mix. Season to taste with salt and pepper.
Sauce Instructions
  1. In a medium saucepan, heat 1 tablespoon of olive oil and then add and fry the onion for about 5 minutes.
  2. Next add the 2 cups of fresh mushroom, fry for another 5 minutes and then add the mushroom broth. Simmer for 5 minutes.
  3. Pour everything into the blender and blend until smooth. Season with the garlic powder and add salt and pepper to taste. Set sauce aside and take out into a separate container ¾ of a cup of the sauce. (We will use this as an extra sauce to pour over the baked cabbage rolls)
Create cabbage rolls
  1. Depending on the size of the cabbage leaf, cut it into 2 or 3 pieces. I had a small cabbage (similar in size to a large grapefruit) so cutting into 2 pieces was perfect for me.
  2. To roll the cabbage rolls, lay out a cabbage leaf and spoon a heaping tablespoonful of cooled filling into the middle of each leaf. (Press the filling down with your fingers to compact it a bit).
  3. Fold the bottom portion of the cabbage up and just over the filling, then fold over each side and then roll it forward as tightly as possible without tearing the cabbage. Repeat with the remaining cabbage leaves.
  4. Tightly fit a layer of cabbage rolls in a casserole dish, pour mushroom sauce all over and cover with aluminum foil.
  5. Bake for about an hour and half at 360 F.
  6. For the last 20 minutes remove the foil and bake uncovered.
  7. Serve with reserved mushroom sauce.

 

 

Mushroom cabbage roll ingredients

Mushroom cabbage roll ingredients

Slicing off the coarse veins of each cabbage leaf

Slicing off the coarse veins of each cabbage leaf

Mushroom filling in the cabbage leaf

Mushroom filling in the cabbage leaf

Rolled cabbage rolls in the casserole dish

Rolled cabbage rolls in the casserole dish