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+ servings
Cabbage Bowl

Daniel Fast Vegan Cabbage Rolls

Annette Reeder - The Biblical Nutritionist
4.84 from 6 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 112


  • Frying Pan
  • Baking Dish


  • 12 large cabbage leaves regular or Napa


  • 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


  • 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.


Daniel Fast-Approved Wild Mushroom Cabbage Rolls

Mushroom cabbage rolls have never tasted this good!Learn how to make cabbage rolls that only include three basic ingredients in this vegetarian stuffed cabba...


  • 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.


Calories: 112kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 203mgPotassium: 362mgFiber: 3gSugar: 3gVitamin A: 270IUVitamin C: 38mgCalcium: 57mgIron: 1mg
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