These vegan cabbage rolls are super easy to make and crazy tasty, too! Kickstart your Daniel Fast with this dish that you’ll absolutely love.
Thinking of doing the Daniel fast but completely clueless about what food to eat? No worries - these vegan cabbage rolls are just the thing you need to prepare for lunch or dinner.
They’re tasty, easy to prepare, and yep, 100% Daniel Fast-approved!
You want to make sure that what you’re eating is not just in the list of foods to eat during this type of fast. It also has to be yummy!
So after digging around a bunch of cabbage wrap recipes, I have decided to come up with my own. I added in a few extra ingredients that enhance the taste of this dish without going way beyond the budget.
What’s in this recipe and why is this perfect for you Daniel Fast-ers out there?
Cabbage Rolls - What’s In It and What to Expect?
Let’s keep it real. Cabbages aren’t exactly fun if eaten plain. But what’s amazing about these mushroom stuffed cabbage rolls are the extras in it. The filling is THE secret sauce to this dish. It’s kind of like a green burrito, except much healthier and with a whole lot of herbs that make the flavor amazing!
Fresh and Wholesome Ingredients
What I really love about these vegan cabbage rolls is the zero-processed ingredients in it. Here are some of them:
Mushrooms
I absolutely love mushrooms. They’re a great source of protein, fiber, B-vitamins, and selenium, an important antioxidant that helps strengthen your immune system and aids in fighting off the harmful effects of free radicals to the body.
Mushrooms also have a nice texture; a chewy, juicy quality in every bite.
So for this cabbage roll recipe, we’re putting half a pound of mushrooms. Sound like a lot? Not at all! The thing is, mushrooms shrink once you cook them, so it’s just the perfect amount to cook. And you can never have enough of a nutritional powerhouse, right?
Now, what kind of mushrooms should you use? I would go for the flavorful ones like shiitake mushrooms, portobello, porcino... Those are the good kinds! Feel free to use others but these ones have a rich, smoky, full-bodied flavor.
Brown Rice
Some cabbage wrap recipes use quinoa but we’re using brown rice for this one. Brown rice is a little cheaper but don’t let the price deceive you - it’s just as nutritious as other grains. It is an excellent source of fiber, carbs, and protein. You’ll feel fuller longer, which helps curb that appetite. You can also find a variety of brown rice in stores such as Basmati brown rice, short grain, or long grain brown rice. Use whatever you prefer!
(Plus, if you love brown rice, you will love this healthy, fried rice recipe, which is also Daniel Fast-approved!)
Cabbages
Of course, you need cabbages for this recipe. That’s what you use for rolling up those awesome ingredients and get them all tucked in there nice and tight. Or use them as a small bowl!
I would go for either the regular kind of cabbage or Napa. But the only thing about Napa is it’s a little bit pale in the bottom. If you like the cannonball cabbage, that should be fine, too. It’s greener for sure but not as easy to roll as the Napa cabbage.
Daniel Fast Vegan Cabbage Rolls
Equipment
- Frying Pan
- Baking Dish
Ingredients
- 12 large cabbage leaves regular or Napa
Filling
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 cloves garlic
- 1/2 pound mushrooms sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cooked brown rice
Instructions
- Preheat oven to 350 °.
- Bring a large pot of water to boil; cook cabbage leaves, a few at a time for about 2 minutes or until softened. Drain and cool.
- Heat oil over medium heat in a large skillet; sauté mushrooms, onion, bell pepper, and garlic until tender.
- Add rice, salt, and pepper; stir gently until well blended.
- Prepare a shallow 2-quart baking dish by brushing with vegetable oil.
- Spoon mixture onto individual cabbage leaves; roll up and place seam-side down on baking dish.
- Cover with foil and bake at 350 ° for 30 minutes.
Video
Notes
- An alternative to these vegetarian stuffed cabbage rolls is a cabbage bowl. It’s a lot faster to do a wild mushroom cabbage bowl but you can always try both ways.
- I recommend using a toothpick to keep the cabbage rolls in place.
- Now to make this recipe for stuffed cabbage rolls even higher in protein and fiber, just add nuts. You can use pecans, walnuts, or cashews.
Nutrition
The Secret to Making Perfect Cabbage Rolls
Quite frankly, you can never mess up your vegan cabbage rolls. It’s a dish that’s easy to make, with straightforward directions on how to prepare and cook. But I would say that to make sure you get the perfect quality you want, it’s best to not overstuff each cabbage leaf for easy rolling. Spoon the rice and mushroom mixture, put just the right amount onto each leaf, then roll up neatly. That’s about it.
Other than that, it’s just a matter of cooking the dish according to the recommended temperature and length of time. With such ease of preparing this dish, I won’t blame you if you keep cooking this once or twice each week.
Oh and one more thing - The vegan cabbage rolls recipe makes 6 servings. That should be enough for you and the whole family!
Make The Best Mushroom Stuffed Cabbage Rolls Today
So there you have it - my ultra tasty vegan cabbage rolls recipe. It’s my go-to when I want to cook something quick and tasty and highly nutritious. Cook it for lunch or dinner, or make a batch for your packed meals at the office. I won’t blame your friends if they start asking you about this recipe because it’s simply ah-mazing! Join me in my kitchen on YouTube as I make this recipe and show a fun variation!
Make your very own vegan cabbage rolls today and let me know how it turned out. Excited to hear your stories after trying out this recipe! Happy cooking and eating!
Are those crushed tomatoes on top? (maybe with Italian herbs)
what about tomato sauce????
If you’d like!
Do you cook rice first or do you use precooked rice?
I use cooked rice. Thanks for asking.
You have noted very interesting details! ps nice website.
Thanks so much, Nikki!