Vegan Mushroom Cabbage Rolls with Lentils and Rice
Vegan mushroom Cabbage Rolls bring together a clear, source-backed method and a finished dish worth sharing. This version follows the measured ingredients and ordered steps in the recipe card, so the preparation stays focused from the first mix to the final serving. Use the overview below to organize the work, then follow every listed step in sequence for the intended texture, structure, and finish.
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These vegan mushroom Cabbage Rolls wrap a lentil, rice, and mushroom filling in softened cabbage leaves before a slow bake in tomato stock.
Why This Recipe Works
Cooking the grains separately controls their texture, while snug packing and a covered bake help the cabbage leaves become tender without unrolling.
How to Make vegan mushroom cabbage rolls
This method makes 6 servings. Prepare the measured ingredients first, then keep the steps in the exact order shown.
Ingredients
- 1 medium size white cabbage
- ⅔ cup rice Preparation: plus 300 ml/ 1¼ cup salted water for cooking
- ½ cup red lentils Preparation: plus 160 ml/ ⅔ cup salted water for cooking
- 10.58 ounces regular closed cup or chestnut mushrooms Preparation: finely chopped
- 0.35 ounces porcini mushrooms
- 1 onion Preparation: finely chopped
- 2 tablespoons olive oil
- 1 tablespoon ground flaxseed
- Fine sea salt and pepper to taste
- 4 tablespoons tomato puree
- 1½ vegan stock cube/bouillon
- 1½ cups hot water
Instructions
- Prepare the cabbage by cutting out the tough middle bit (about 3 cm deep). Place the cabbage in a large pot filled with about 5-6 cm of water (cut end down), cover and bring to boil. Lower the heat and simmer gently for about 10 minutes, covered, until the outer leaves start separating. Remove the cabbage from the pot and carefully gather the loose leaves and place them on a plate one by one. Put the cabbage back in the pot, continue simmering, then remove a few more leaves. Repeat this process until you’ve got about 16-18 leaves.
- Whilst the cabbage is simmering rinse the rice thoroughly, combine with 1 ¼ cup of salted water, cover and bring to the boil. Lower the heat and simmer for about 10 minutes, covered, until all the water has been absorbed.
- Rinse the lentils, combine with ⅔ cup of salted water, cover, bring to the boil, then simmer for about 10 minutes until all the water has been absorbed. Combine the lentils with the rice.
- Place the porcini mushrooms in a bowl, add a bit of water and rub with your fingers to remove any grit. Rinse and chop the porcini finely, then place back in the bowl, add 2 tablespoons of water and set aside to soak while you prepare the regular mushrooms.
- Fry the onion gently in 2 tablespoons of oil until softened and golden, add the chopped regular mushrooms, increase the heat and cook for about 6 minutes stirring often. 3 minutes into cooking pour in the porcini mixture (including the water it soaked in), season and continue cooking and stirring until all the water has been absorbed. Combine with the lentils and mushrooms, add the ground flaxseed, stir thoroughly and adjust the seasoning if necessary. Form good size oval shapes and set aside.
- Preheat the oven to 350 F/ 180 C/ gas mark 4.
- Using a sharp knife slice off the thick bit running along the length of the cabbage leaf on the outside. Be careful not to split the leaf. Do this for each leaf.
- Place one oval filling shape inside each leaf. To make a cabbage roll fold in the longer sides, then wrap the filling starting with the thick end of the leaf. Press the mixture in with your fingers as you are rolling and roll as tightly as possible. Place the cabbage rolls one by one inthe casserole dish so they are nice and snug, very close together.
- Make the sauce by dissolving the stock cube in the hot water, adding the tomato puree and stirring. Pour this mixture over the cabbage rolls. Cover with leftover cabbage leaves or a sheet of non-stick paper cut to fit the shape of your dish, place a lid on top or cover with tin foil and bake in the centre of the oven for 1.5 hours.
“The Vegan Mushroom Cabbage Rolls with Lentils and Rice turned out amazing. My kids asked for seconds. Saving this one!”
Serving Suggestions
Serve the rolls hot with some of the tomato stock spooned from the casserole dish.
Recipe-Specific Tips
Trim only the thick outer rib of each cabbage leaf, keeping the leaf intact so it can wrap tightly around the oval filling.
Optional Variation
For an optional presentation change that keeps the primary recipe intact, use smaller leaves for more compact rolls and arrange them tightly in the same dish.
Storage and Reheating
Cool leftovers promptly, cover, and refrigerate. Reheat until steaming throughout, adding a little of the cooking liquid to prevent drying.
Lentil and rice cabbage rolls
These vegan mushroom Cabbage Rolls wrap a lentil, rice, and mushroom filling in softened cabbage leaves before a slow bake in tomato stock.
Can This Recipe Be Prepared Ahead?
Complete only the stages that can be stored safely, then finish or reheat as described above without changing the ingredient list.
Frequently Asked Questions
Should the ingredient amounts be changed?
No. Keep the blueprint amounts for the stated yield.
Can the steps be completed out of order?
No. The order controls preparation, cooking, cooling, and finishing.
“New family favorite! This Vegan Mushroom Cabbage Rolls with Lentils and Rice was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
What is the expected yield?
The recipe yields 6 servings.
Is the variation required?
No. It is optional and does not change the primary recipe.
Final Result
Follow the measured list and exact sequence above for a dependable batch of vegan mushroom cabbage rolls with the intended finish.
Vegan Mushroom Cabbage Rolls with Lentils and Rice
Ingredients
Ingredients
- 1 medium size white cabbage
- ⅔ cup rice plus 300 ml/ 1¼ cup salted water for cooking
- ½ cup red lentils plus 160 ml/ ⅔ cup salted water for cooking
- 10.58 ounces regular closed cup or chestnut mushrooms finely chopped
- 0.35 ounces porcini mushrooms
- 1 onion finely chopped
- 2 tablespoons olive oil
- 1 tablespoon ground flaxseed
- Fine sea salt and pepper to taste
- 4 tablespoons tomato puree
- 1½ vegan stock cube/bouillon
- 1½ cups hot water
Instructions
Instructions
- Prepare the cabbage by cutting out the tough middle bit (about 3 cm deep). Place the cabbage in a large pot filled with about 5-6 cm of water (cut end down), cover and bring to boil. Lower the heat and simmer gently for about 10 minutes, covered, until the outer leaves start separating. Remove the cabbage from the pot and carefully gather the loose leaves and place them on a plate one by one. Put the cabbage back in the pot, continue simmering, then remove a few more leaves. Repeat this process until you’ve got about 16-18 leaves.
- Whilst the cabbage is simmering rinse the rice thoroughly, combine with 1 ¼ cup of salted water, cover and bring to the boil. Lower the heat and simmer for about 10 minutes, covered, until all the water has been absorbed.
- Rinse the lentils, combine with ⅔ cup of salted water, cover, bring to the boil, then simmer for about 10 minutes until all the water has been absorbed. Combine the lentils with the rice.
- Place the porcini mushrooms in a bowl, add a bit of water and rub with your fingers to remove any grit. Rinse and chop the porcini finely, then place back in the bowl, add 2 tablespoons of water and set aside to soak while you prepare the regular mushrooms.
- Fry the onion gently in 2 tablespoons of oil until softened and golden, add the chopped regular mushrooms, increase the heat and cook for about 6 minutes stirring often. 3 minutes into cooking pour in the porcini mixture (including the water it soaked in), season and continue cooking and stirring until all the water has been absorbed. Combine with the lentils and mushrooms, add the ground flaxseed, stir thoroughly and adjust the seasoning if necessary. Form good size oval shapes and set aside.
- Preheat the oven to 350 F/ 180 C/ gas mark 4.
- Using a sharp knife slice off the thick bit running along the length of the cabbage leaf on the outside. Be careful not to split the leaf. Do this for each leaf.
- Place one oval filling shape inside each leaf. To make a cabbage roll fold in the longer sides, then wrap the filling starting with the thick end of the leaf. Press the mixture in with your fingers as you are rolling and roll as tightly as possible. Place the cabbage rolls one by one inthe casserole dish so they are nice and snug, very close together.
- Make the sauce by dissolving the stock cube in the hot water, adding the tomato puree and stirring. Pour this mixture over the cabbage rolls. Cover with leftover cabbage leaves or a sheet of non-stick paper cut to fit the shape of your dish, place a lid on top or cover with tin foil and bake in the centre of the oven for 1.5 hours.
