Vegetarian Cabbage Rolls Without Meat with Mushrooms

Vegetarian cabbage rolls with mushrooms are a very tasty hot dish, especially when cooked with mushrooms. Vegetarian cabbage rolls with mushrooms have a rich flavour even though there is no meat in them. Vegetarian cabbage rolls with mushrooms suit a family lunch or dinner, and the recipe yields about 10 to 13 servings. Vegans should replace the classic sour cream with a vegan sour cream or leave the sour cream out of the recipe altogether.

Cabbage, rice and oyster mushrooms make the filling hearty and balanced. Cabbage leaves hold the filling and become tender during cooking in the broth. Jasmine rice gives the filling body, but Jasmine rice should stay slightly undercooked at first so that Jasmine rice finishes cooking in the cabbage rolls. Oyster mushrooms bring the deep savoury taste that makes vegetarian cabbage rolls with mushrooms feel especially rich even without meat. Onion, garlic, ginger and carrot build the base of the filling and add sweetness, aroma and freshness.

Undercooking the rice and properly softening the cabbage are the main things to watch. Rice should cook for 10 minutes only, until all the water is absorbed, and rice should remain a little underdone rather than fully ready. Cabbage leaves should be softened in the microwave on full power for 5 minutes, then the softened outer leaves should be removed carefully because both the bowl and the cabbage will be hot. Any leaves that are still firm should go back into the microwave for a few more minutes. The filling should cook over medium heat for about 10 minutes, with stirring, until the vegetables and mushrooms soften.

The sauce can be plain water or a tomato and sour cream broth. The recipe allows a simple version where the cabbage rolls are covered with water. The recipe also allows a richer sauce-broth made by mixing tomato paste and sour cream, then thinning the mixture with about 1 litre of water or a little more so that the cabbage rolls are fully covered. Bay leaf, black pepper and a generous amount of salt season the cooking liquid, and the cabbage rolls should simmer on low heat for 20 to 25 minutes after the liquid comes to a boil.

Only a few swaps are suggested in the source, and the main one is the sour cream. Vegan sour cream is the direct substitute for classic sour cream in the sauce-broth. Sour cream can also be omitted completely if a dairy-free result is needed. The recipe also notes that the cabbage rolls may be cooked in plain water instead of the tomato and sour cream broth, which gives a simpler but still valid version of the dish.

Vegetarian cabbage rolls with mushrooms are served hot, with some of the cooking liquid spooned over the top. Vegetarian cabbage rolls with mushrooms can be brought straight from the pot once the cabbage is tender and the filling is heated through. The tomato and sour cream broth, if used, also works as the serving sauce. Leftover vegetarian cabbage rolls with mushrooms can be kept in the refrigerator for up to 3 days in a covered container with some broth so the cabbage stays moist.

Questions about this recipe

Can I make these cabbage rolls vegan?

Yes, these cabbage rolls can be made vegan by replacing the classic sour cream with a vegan sour cream. Sour cream can also be omitted completely and the cabbage rolls can be cooked in plain water.

How do I know when the cabbage leaves are ready to use?

Cabbage leaves are ready to use when the outer leaves have softened enough to bend without breaking. Any cabbage leaves that are still firm should go back into the microwave for a few more minutes.

Why should the rice stay slightly undercooked at first?

Rice should stay slightly undercooked after the first 10 minutes because the rice continues cooking inside the cabbage rolls. Fully cooked rice can become too soft by the end of the simmering time.

Can I cook the cabbage rolls without the tomato and sour cream sauce?

Yes, the cabbage rolls can be cooked in plain water instead of the sauce-broth. The recipe specifically allows either plain water or a broth made with tomato paste and sour cream.

How long do leftover cabbage rolls keep?

Leftover cabbage rolls keep in the refrigerator for up to 3 days in a covered container. Keeping some of the broth with the cabbage rolls helps the cabbage stay moist.