Cabbage Rolls with Wild Rice Mushroom Stuffing

Customary cabbage rolls, or Golubtsi, are typically loaded up with either pork or hamburger, rice and different flavors. To make my variant plant based, I utilized wild rice as the primary fixing.

These Cabbage Rolls are loaded up with an appetizing wild rice and mushroom stuffing. They are a scrumptious veggie lover and gluten free supper feast!

The rice gets blended with sautéed mushrooms and onions, in addition to herbs and flavors. This blend gets came in cabbage overhang, covered in a rich and delightful tomato sauce, and prepared to flawlessness.

A genuine Russian would top this with a healthy spoonful acrid cream, yet on the off chance that that is nyet your jam, I avoided the refined white stuff also. These Cabbage Rolls are splendidly delectable all alone.

These cabbage rolls are ideal for a family feast. They are delectable, filling and the natural kinds of the wild rice and mushroom are an ideal mix with the cabbage and tomato sauce.

Also try our recipe Vegetarian Lettuce Wraps | Copycat PF Changs

These Cabbage Rolls with Wild Rice Mushroom Stuffing are filled with an herbaceous mushroom and wild rice mixture. Plant based cabbage rolls! Free from dairy, eggs, gluten, nuts, soy, and are vegan!

INGREDIENTS

• 1 cup wild rice mix
• 1 teaspoon avocado oil OR olive oil
• 1 onion (, diced)
• 3 cloves garlic (, minced)
• 8 oz . mushrooms (, finely chopped)
• Pinch red pepper flakes
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 large head savoy cabbage (, leaves carefully removed)

For the sauce:

• 15 oz tomato sauce
• 1/3 cup tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon basil
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon pepper
• 1 cup water

INSTRUCTIONS

1. Cook the rice according to the package directions.
2. While the rice cooks, heat the oil in a large skillet over medium. Add in the onion and sauté until translucent, about 5-7 minutes. Add in the garlic, mushrooms, red pepper flakes, thyme, basil, pepper, and salt. Sautee until the mushrooms are cooked, bout 7-10 minutes. Set aside.
3. In a small saucepan add in all of the sauce ingredients. Over medium heat, bring the sauce to a simmer. Cover and simmer for 5 minutes. Set aside.
4. Add the cabbage leaves to a large bowl. Fill the bowl with boiling water and cover the bowl with a plate, lid, or even a cookie tray. Let sit for 10 minutes so the cabbage softens and becomes easier to roll.
5. While the cabbage sits, coat the bottom of a 9×13 inch baking dish with a thin layer of the sauce. Combine the mushroom mixture, 1/2 cup sauce, and cooked rice.
6. Grab a cabbage leaf, shaking off the excess water and add 2-4 tablespoons of the filling mixture (more for larger leaves, less for smaller) to one end of the cabbage leaf. Roll the leaf up like a burrito, tucking in the sides. Line up filled and rolled leaves in the baking dish. Continue rolling and adding to the baking dish until all the leaves are filled. Cover with the remaining sauce and bake at 350 for 40-50 minutes or until the rolls are warmed through. Serve.

Source : https://bit.ly/2D9SWvd

Read more our recipe Shrimp and Avocado Taco Salad