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.