Vegetarian stuffed cabbage rolls with mushrooms, rice and miso

Name: Vegetarian stuffed cabbage rolls with mushrooms, rice and miso
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4
Cuisine: En
Ingredients: 8 large green cabbage or Savoy cabbage leaves; 3 cups button mushrooms, sliced; 3.5 oz fresh shiitake mushrooms; ¾ cup cooked rice; 1 small onion; 1 garlic clove; 1 tbsp white miso; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp vegetable oil; 1¼ cups tomato sauce; 1 tsp honey; black pepper to taste; sesame seeds to taste; green onions or spring onions to taste

vote now

Main Dish

Easy

1 h 20 m

279 Kcal

Looking for a meatless twist on a comforting classic? These vegetarian stuffed cabbage rolls are packed with a flavorful filling of mushrooms, rice and white miso, bringing a delicious umami touch to every bite. Slowly baked in a rich tomato sauce, the cabbage becomes wonderfully tender, while the filling stays soft and satisfying. This easy vegetarian recipe is perfect for a cozy lunch or dinner, especially when the weather starts to get chilly!

Materials

Large pot
Large skillet
Baking dish
Knife
Cutting board
Colander
Bowl
Spoon

Preparation

Preparation25 min

Cook time55 min

Gently separate 8 large cabbage leaves. Place them in a large pot of boiling salted water and blanch them for 3 to 4 minutes, until they are pliable.
Drain the leaves, then rinse them under cold water. Set aside.
Finely chop the button mushrooms, shiitake mushrooms, onion, and garlic. Heat the vegetable oil in a large skillet and sauté the onion for 2 minutes.
Add the garlic and mushrooms. Cook over high heat for 8 to 10 minutes, until the liquid released by the mushrooms has evaporated.
Add the cooked rice, white miso, soy sauce, and sesame oil. Stir for 1 to 2 minutes over low heat. Season with pepper, then let cool for a few minutes.
Remove the thickest part of the central vein from the cabbage leaves. Place about 2 tablespoons of filling in the center of each leaf, fold in the sides, and roll tightly.
Preheat the oven to 350 °F/180 °C. Mix the tomato sauce with the honey or maple syrup, then pour half of it into the bottom of a baking dish.
Place the cabbage rolls in the dish, seam-side down, then cover them with the remaining tomato sauce.
Cover and bake for 30 minutes at 350 °F/180 °C.
Uncover and continue cooking for 10 minutes.
Serve the stuffed cabbage rolls piping hot, sprinkled with sesame seeds and finely chopped green onions or spring onions.

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

Which cabbage should you use for vegetarian stuffed cabbage rolls?

Green cabbage or Savoy cabbage work particularly well. Choose large leaves that are flexible enough to roll easily.

Why blanch the cabbage leaves?

Blanching softens them and keeps them from tearing when you roll them.

How can you keep the stuffed cabbage rolls from opening during cooking?

Roll them tightly and place them in the dish seam-side down.

Can you use only button mushrooms?

Yes. Shiitake mushrooms add a more intense flavor and enhance the filling’s umami flavor.

What does the miso do in the filling?

White miso adds a salty, umami flavor that pairs particularly well with the mushrooms and rice.

Can you prepare the rolls ahead of time?

Yes. You can assemble them a few hours ahead, store them in the refrigerator, then add the sauce and cook them at mealtime.

How can you make this recipe vegan?

Use maple syrup instead of honey. The other ingredients in the recipe are plant-based.

What should you serve with these stuffed cabbage rolls?

They can be served on their own, but they also pair well with a green salad or some roasted vegetables.

Nutrition

for 1 serving / for 100 g

Calories: 279Kcal

Carbs: 43.8g
Total fat: 8.7g
Saturated fat: 1g
Proteins: 8.2g
Fibers: 4.8g
Sugar: 5.2g
ProPoints: 8
SmartPoints: 9

Nutritional information for 1 serving (269g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Christelle Gary

Passionate about cooking, and a vegetarian who loves sport, I enjoy a challenge: making plant-based food delicious, accessible and affordable.

My professional background in designing educational content and sharing knowledge has taught me to make information clear, practical and easy to put into use.

Curious about culinary traditions, I enjoy exploring new flavours, reinventing everyday recipes and finding new ways to cook seasonal ingredients. Studying in Germany also sparked my interest in exchanges between French and German food cultures.

At Ptitchef, I share my discoveries, tips and ideas for eating more plant-based food, with a special fondness for legumes: lentils, chickpeas and beans offer endless opportunities for creativity!

My belief? Vegetarian food can be simple, varied, affordable and, above all, delicious.

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

Ingredients

To serve:

Materials