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5 from 1 vote
Stuffed Cabbage Rolls with Toasted Pine Nuts and Mushrooms~Vegetarian/Vegan
Author: Gay Van Beek for Canterbury Cottage Designs
Ingredients
Ingredients:
  • One large head of green cabbage use white cabbage which is your basic cabbage, as it is the sturdiest and the leaves hold up well to steaming
  • 1 cup cooked canned brown lentils rinsed. You can purchase here
  • 1 cup cooked white rice brown is also an option
  • 1 cup diced mushrooms
  • 1/2 diced onion
  • 1 cup toasted pine nuts place in a non-stick skillet and heat until they are golden and aromatic, about 5 minutes
  • 1/4 tsp smoked paprika optional
  • 1 jar of Marinara sauce 24 ounce – Barilla and Wegmans are great vegan sauces- look for a sauce with no added meat broth
  • Jar of prepared sauerkraut optional
Instructions
Instructions
For the cabbage leaves:
  1. Cut the core out of the top of your cabbage. Insert a sharp knife about an inch and a half away from the core, and slant it towards the core. Go around in a circle until the core is removed and at least 2 inches of the cabbage is exposed.
  2. In a large pot add about an inch of water. Bring to a boil. (You can also use a steamer pot). Add the cabbage to the pot, cover, and let steam for about seven minutes. It will take anywhere from 5-7 minutes for the first leaf to come off. With a pair of tongs, peel off the first leaf. It will come of quite easily. Keep steaming the cabbage until you have removed all of large leaves – you should be able to remove at least 15-20. Lay each leaf out on a towel to dry.

  3. To a large bowl, add the rice, lentils, onions, mushrooms, pine nuts, garlic, salt and pepper to taste. Mix well.
  4. Take one leaf, outer side down, and place on a clean work surface. Scoop about two to three tablespoons of the rice mixture and put in in the center of the leaf. Fold the stem end up and cover the mixture, then tuck each side in. Consider rolling lightly until completely rolled up. Set aside, seam side down. Finish until you have used all of your leaves (you will probably have leftover rice mixture).

Cooking:
For the Insta Pot: Add a generous amount of Marinara sauce to the bottom of the Insta Pot – about an inch. Start layering the cabbage rolls, seam sides down. Add a bit of sauce between each layer. Top with more Marinara Sauce, Cook on High Pressure for 15 minutes. You can add optional sauerkraut on top of each layer for additional flavor.
For the Slow Cooker: Add Marinara Sauce to the bottom of the slow cooker. Layer on the cabbage rolls, seams sides down. Add Marinara on top of each layer, ending with a generous amount of Marinara. Cook on high setting for 5 hours, low 6-7. Add the optional sauerkraut on the bottom for great flavor.
For the Oven: In a glass or ceramic baking dish.. first add Marinara sauce to the bottom of the pan then layer sauerkraut on top. Layer the cabbage rolls on top of the sauerkraut, seam sides down. Top with more Marinara. Bake at 400 degrees for 30 minutes.
Recipe Notes

*Note: I have tried to steam the cabbage leaves in the Insta Pot with NO success. Steaming them on the stove top allows you to remove each leaf as it is done, one at a time, whereas the InstaPot tends to “cook” them and they stick together. Stick with the Stove Top! I have also made this many times with no Sauerkraut and it is quite delicious.