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Wild Rice and Mushroom Stuffed Cabbage Rolls

Wild Rice and Mushroom Stuffed Cabbage Rolls
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A hearty and flavorful dish perfect for Thanksgiving, featuring wild rice and mushroom stuffed cabbage rolls.

Ingredients

Scale
  • 1 cup wild rice, cooked
  • 1 cup mushrooms, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large cabbage head
  • 1 cup vegetable broth
  • 1 tbsp tomato paste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
  3. Add mushrooms, salt, and pepper. Cook until mushrooms are tender.
  4. Mix cooked wild rice with the mushroom mixture.
  5. Blanch cabbage leaves in boiling water for 2 minutes to soften.
  6. Place a spoonful of the rice mixture onto each cabbage leaf and roll tightly.
  7. Arrange rolls in a baking dish. Mix vegetable broth with tomato paste and pour over rolls.
  8. Cover with foil and bake for 30 minutes.

Notes

  • Use a sharp knife to core the cabbage for easier leaf removal.
  • Substitute vegetable broth with chicken broth if preferred.
  • Serve with a dollop of sour cream or yogurt.

Nutrition

Find it online: https://www.recipesloop.com/wild-rice-mushroom-stuffed-cabbage-rolls-recipe/