Vegetarian Cabbage Rolls (with a Holiday Inspired Filling)
Mushrooms, onions, sage, sweet potatoes, dried cranberries, and wild rice.
Great focal point for a vegetarian meal or tasty side for a traditional turkey dinner.
Ingredients
- ¾ cup wild rice blend cooked for half the total cooking time
- 1 large savoy cabbage
- 2 tablespoons olive oil
- 1 medium onion diced
- 6 ounces cremini Mushrooms sliced in half, then thinly sliced
- ½ teaspoon dried thyme
- 1 packed cup grated sweet potato
- ¼ cup dried cranberries
- 2 packed tablespoons minced fresh sage
- ½ teaspoon salt plus more for cabbage water add for seasoning onions
- ½ teaspoon freshly ground pepper
- 650 mL bottle of Passata divided
- 1 cup boiling water
- Chopped parsley for garnish
Instructions
- In a saucepan, add rice and water as per package directions. Bring to a boil, then reduce heat, cover, and simmer. Cook for half the total time indicated on the package. Transfer to a bowl to cool. (My rice blend requires 45 minutes to cook, so I cooked it for 22 minutes).
- Fill a stockpot halfway with salted water and bring to a boil.
- Using sharp knife, carefully remove the core from the cabbage.
- Gently lower the cabbage into the pot, core side down. Cover and cook until leaves are softened, about 8 minutes. Transfer to bowl of ice water to chill.
- Remove the outer leaves from the cabbage and set a few of them aside to cover the bottom of the pan and the top of the rolls while baking (I required 3 leaves for the bottom and 3 for the top). Working from core end, remove 12 leaves from the cabbage. (If leaves become difficult to remove, return the cabbage to the boiling water for 2 to 3 minutes).
- Drain the leaves on a towel. Then trim the coarse veins running through the middle of each leaf. Set aside.
- Heat a large skillet over medium-low heat, add oil and warm through. Add onions and cook for 2 to 3 minutes, sprinkle with salt and cook for 2 minutes more. Add the mushrooms, and thyme, stir to combine and cook for 3 to 4 minutes. Add the sweet potatoes and cook for another 3 to 4 minutes. Remove from heat and add the cranberries, and sage, stir to combine. Add the rice, salt, and pepper to the skillet, mix well.
- Preheat the oven to 375°F.
- Place a cabbage leaf on a board. Spoon about ⅓ cup of the rice mixture onto the leaf, slightly above stem. Next fold the stem end, then bring in the sides and roll tight.
- Line a 9 x 13-inch baking dish with enough of the reserved outer leaves to cover the bottom. Then arrange the rolls, seam side down, in single layer on top.
- Pour 1 cup of the passata on top of the rolls, then pour over one cup of boiling water. Layer on the remaining reserved leaves, then tightly cover the dish with foil.
- Bake 75 to 90 minutes until the cabbage rolls feel mostly tender. Uncover, discard top leaves, pour over the remaining passata, and bake until completely tender, about 30 minutes.
- Serve with chopped parsley and enjoy!
Video
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