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Vegetarian Cabbage Rolls

Serves 6


  • Large head of Cabbage (about 12 leaves)
  • 3/4 cup  cooked Cajun Grain Rice
  • 1 lb        mushrooms sliced
  • green onions chopped
  • egg
  • 2 tbsp     salt
  • 2 tbsp     pepper
  • 1/3 cup   White cooking wine
  • 2 tbsp      butter
  • 2 tbsp      fresh rosemary chopped
  • 2 tbsp      dried tarragon
  • 2 tbsp      fresh garlic minced or if you have the powder--use it.
  • Balsamic vinegar & olive oil


First things first, put the rice on the stove it will be finished about the time you are ready for it.

Break out the medium sized sautee pan. Add butter, white wine, and mushrooms. Allow to sweat for a few minutes; add salt, pepper, garlic,& herbs. Quickly sautee for 3 more minutes; remove sautéed mushrooms from heat.

Grab a large stock (8 quart) fill it 2/3 of the way full with water bring to a boil. Reduce to a simmer after adding the cabbage head.

* before adding the whole head, core the bottom.

After 1–2  minutes the leaves should start to pull away from the rest of head. Place the large leaves into colander to drain and be sure to rinse with cold water so that you can handle them (it also stops the cooking process).

In a large mixing bowl combine mushrooms, rice, green onion, egg, and some more salt & pepper to taste.

Divide into 12 portions. Just so you don’t end with more cabbage and no stuffing or vice versa. They don’t have to be equal measured portions, just portions.

Preheat oven to 350.

Place a portion into the center of each cabbage leaf.

Roll the leaf loosely as rice even though cooked has a tendency to expand. Fasten with toothpick.

Place the stuffed cabbage rolls in a baking dish.

Drizzle with balsamic and olive oil.

Bake (covered) for 20-25 minutes.


*traditionally stuffed cabbage rolls have about 1 1/2 lbs of ground beef-- you can add that to this recipe with the mushrooms. Also most of the time there is a red gravy that gets baked on top – experiment as you will. Remember if you are using meat adjust the cooking time to 45 – 60 minutes.  Season the meat how you normally would and layer the rolls with red gravy, sliced onion, and the rest of steamed cabbage leaves. Add water as well, after the layering of rolls, just enough to cover them. Cover with a lid and relax.

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