Mushroom Stuffed Cabbage Rolls

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Preparation time: 45 Min
Cooking time:

Difficulty: Easy - for beginners
Serves: 4



2 cups chopped mushrooms
1 cup diced zucchini
3/4 cup chopped red bell pepper
3/4 cup chopped onion
1 cup cooked wild rice*
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon Dr. Fuhrman's MatoZest (or other no-salt seasoning blend, adjusted to taste)
1/3 cup raisins
1/4 cup walnuts, chopped
1 large head cabbage
2 cups no-salt-added or low-sodium tomato sauce


In a large saucepan, heat 2 tablespoons water and water sauté mushrooms, zucchini, red pepper and onion until tender. Add cooked wild rice, raisins, walnuts, basil, marjoram, thyme and MatoZest.

Meanwhile cook cabbage in boiling water until leaves fall off head. Set aside 8 large leaves (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf. Overlap cut ends before filling.

Spoon 1/4 to 1/2 cup mushroom/rice mixture onto the thick bottom of each cabbage leaf. Roll the leaf over once, then fold the 2 sides in and finish rolling.

Cover bottom of a casserole dish with some of the tomato sauce. Place rolls in the casserole, seam side down. Pour remaining sauce over, covering cabbage completely. Bake at 350 degrees until cabbage is cooked and rolls are heated through, about 30 minutes.

* Wild Rice Cooking Tip:
Rinse rice. Combine 1 cup wild rice, 4 cups water in a heavy sauce pan. Bring to a boil, cover and simmer over low heat for 45 minutes, until rice has opened and fluffed out. Remove cover, stir, cover and let sit for 15 minutes. Drain any excess water.

One cup of uncooked wild rice yields 3 to 4 cups of cooked wild rice.


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