Description
A healthy plant-based stuffed cabbage recipe that satisfies. These tempeh & mushroom cabbage rolls are hearty and absolutely delicious!
Ingredients
Scale
- 1 Cup Cooked Rice
- 1 Large Onion (Diced)
- 2 Cloves Garlic (Minced)
- 16 oz Baby Bella Mushrooms (1/2 Sliced and 1/2 Diced)
- 4 Cups Mushroom Soup (We used store-bought or we also love this easy homemade Vegan Cream of Mushroom Soup recipe by Holy Cow! Vegan Recipes)
- 1 8oz Package Tempeh (Crumbled)
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 Savoy Cabbage
- 1 Bunch Fresh Parsley (Chopped, Garnish)
Instructions
- Make rice as directed on the package.
- While the rice cooks, prepare the produce as directed above.
- Put a large pot 1/2 filled with water on to boil.
- Sauté half of the onion. Half of the garlic and the sliced mushrooms over medium heat until lightly browned. Approx. 5 minutes. Add the sauté mixture to the mushroom soup. And set aside.
- Sauté the rest of the onion, garlic, crumbled tempeh, diced mushrooms until browned. Approx. 5 minutes, then add dry spices and cooked rice stir to combine and Set aside.
- Carefully place the whole cabbage into the boiling water for 2 minutes.
- Remove cabbage from water and remove the loose leaves. Cut off the excess stem.
- Repeat steps 6 & 7 until the cabbage leaves are too small to use.
- Place approx 1/4 cup of tempeh and rice mixture to the center of the stemmed cabbage leaf.
- Using clean hands with the stem side facing you, fold the side in toward the center and then roll the stem side of the leaf over the filling making a roll. (See pictures)
- Repeat step 10 until all of the leaves or the filling is finished. It should make approximately 10-12 rolls.
- Preheat the oven to 400° F
- In a deep 9×13 baking dish, pour enough of the mushroom soup mixture to cover the bottom.
- Place the prepared cabbage rolls into the baking dish and pour the rest of the mushroom soup mixture over the top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Serve immediately, with extra soup mixture spooned over top.
- Garnish with fresh parsley and enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Notes
- The center of the cabbage can be frozen to use later for a homemade vegetable broth or refrigerated for up to 5 days for use in a future recipe such as a vegetable stir fry or a curry.
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Tempeh & Mushroom Cabbage Rolls, Vegan Cabbage Roll Recipe, Plant-based St. Patrick's Day Recipe
