Stuffed Cabbage Rolls with Mushrooms and Rice

Name: Stuffed Cabbage Rolls with Mushrooms and Rice
Total time: 90 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: White cabbage — 220 g; Long-grain rice — 60 g; Button mushrooms — 100 g; Onions — 60 g; Carrots — 60 g; Tomato paste — 20 g; Sour cream 15% — 30 g; Sunflower oil — 10 ml; Salt — 2 g; Ground black pepper — 1 g

Vegetarian cabbage rolls filled with rice, mushrooms, and a savory tomato-sour cream sauce. A hearty dish perfect for meal prep.

Time: 1 h 30 min
Serving: 500 kcal
Ingredients: ≈ $1.82
Protein: 16 g

Meat-free Hearty

Stuffed Cabbage Rolls with Mushrooms and Rice

Ingredients

1 White cabbagepack 1.2 kg ≈ $2.40 220 g
2 Long-grain ricepack 800 g ≈ $1.94 60 g
3 Button mushrooms≈ $7.50 per kg 100 g
4 Onions≈ $1.60 per kg 60 g
5 Carrots≈ $1.50 per kg 60 g
6 Tomato pastepack 140 g ≈ $1.00 20 g
7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8 Sunflower oil 10 ml
9 Salt 2 g
10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Parboil the rice in salted water for 12 minutes until al dente (a firm core remains), then drain.
Blanch the cabbage leaves for 3–4 minutes until pliable, trimming thick stems.
Finely chop the onion⁴, carrot⁵, and mushrooms, then sauté in oil for 8–10 minutes until dry.
Mix the rice with half the sautéed veggies and mushrooms, seasoning with salt and pepper.
Wrap each filling in a cabbage leaf, seam-side down, and nestle the rolls into a pot.
Combine the remaining veggies with tomato⁶ paste, sour⁷ cream, and 250 ml water, then pour over the rolls.
Simmer covered on low heat for 40–45 minutes until the cabbage and rice are tender.

Tips

Why it works: Boil the cabbage leaves for 3–4 minutes so they turn pliable but not mushy, otherwise the rolls fall apart while stewing. If the leaves stay stiff, boil them one more minute.
Substitutions: Instead of button mushrooms, use 80 g oyster mushrooms or 100 g dried mushrooms (soak in 200 ml water for 30 minutes). Instead of sour cream, use 30 g plain yogurt. The sauce will be less thick.
Common mistakes: The rolls fall apart while stewing if the filling is too wet or the leaves are undercooked. Check: if the filling runs out while rolling, add 10 g rice or blot the leaves with a paper towel.
Storing and reheating: Keeps 4 days in the fridge. Heat covered over medium heat for 10 minutes. Don't freeze, the cabbage turns soft and bland.
Serve with: Serve with 50 g sour cream or 30 g sour cream sauce, spooned over the rolls just before serving. Goes well with plain potatoes or a fresh cucumber.

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Nutrition

Per serving and share of 2000 kcal

Calories	500 kcal	25%
Protein	16 g	21%
Fat	16 g	23%
Carbs	72 g	28%
Per 100 g	89 kcal

Cost

≈ $1.82per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is button mushrooms.

You will need

Stove

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