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–+ servings
traditional pickled cabbage rolls with mushrooms sarmale de post in foi de varza cu ciuperci si orez

Vegan Cabbage Rolls

Tender pickled cabbage leaves wrapped around a savory mushroom and rice filling, then slow-baked until rich and comforting. A plant-based take on the classic, perfect for a family dinner.
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Choose Serving Size 30 rolls

Ingredients 

  • 1 head pickled cabbage large
  • 3 bay leaves
  • 1 tablespoon sweet paprika
  • 110 g tomato paste

Filling:

  • 500 g champignon button mushrooms
  • 1 onion finely chopped
  • 200 g round-grain rice soaked in water for about 15 minutes
  • 1 teaspoon salt or more to taste
  • ½ teaspoon ground pepper
  • 1 teaspoon thyme
  • 1 teaspoon ground coriander
  • 1 bunch dill chopped
  • 2 carrots small, grated
  • 2 tablespoons olive oil

Instructions

For the filling:

  • Place the mushrooms and grated carrots in a food processor and pulse until finely minced. If you have a grinder, you can put them through the grinder whole.
  • Soak the rice in 1/2 cup of water for 15 minutes.
  • Heat the oil in a large skillet over medium heat.
  • Add the onion and sauté for 5 minutes.
  • Add the mushroom paste and carrots, and sauté for an additional 10 minutes.
  • Add the rice, without draining it, along with another half cup of water.
  • Stir and let it simmer for 10 minutes, or until the excess liquid has been absorbed by the rice. The rice shouldn't be fully cooked, as it will continue to expand in the oven.
  • Remove from heat and stir in the chopped dill, salt, and spices.
  • Allow the mixture to cool slightly.

Assembly:

  • Separate the leaves of the pickled cabbage. Cut out the tough core from each leaf.
  • Place 1 tablespoon of the filling on each cabbage leaf and fold it into a roll as shown in the picture above.
  • Don't discard the cabbage leaves with holes or the tough parts. Place them at the bottom of the pot where you'll cook the cabbage rolls.
  • If any cabbage rolls have holes, cut a small piece from another cabbage leaf and wrap it around to cover the hole.
  • Place the cabbage rolls in the pot. Arrange them in a circle, from the outer edge to the center, filling the pot tightly.
  • Add the bay leaves on top and sprinkle the sweet paprika over them.
  • Cover them with pickled cabbage leaves.
  • Add enough water to cover them.
  • Place the pot in the oven at 200°C (392°F) for an hour and a half. Check every half hour to see if there's enough water in the pot to keep the cabbage rolls from burning.
  • Half an hour before removing them from the oven, spread the tomato paste on top.

Notes

These vegan cabbage rolls taste even better the next day once the flavors have settled. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.