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Mushroom Stuffed Cabbage Rolls

cabbage and mushroom dish

My cabbage rolls not only look great when served at a party but they taste fantastic too! They are the perfect snack or appetiser when you have guests over. Also, these rolls are stuffed with all good things, so they are bursting with nutrition and so easy to make!

Cabbage Nutrition

Cabbage isn’t often thought of as an exciting food and is most popularly used in soups and stews. However, there are so many ways that you can be original with it. It’s simple to look online for creative new recipes, and you might surprise yourself with a new favourite meal!

The fact that cabbage is so good for your body is an additional reason to find ways to work it into your diet regularly. Cabbage contains high levels of antioxidants and is known to stimulate detoxifying enzymes in the body. It’s also incredibly rich in vitamin K and vitamin C, as well as other vital nutrients.

Mushroom Stuffed Cabbage Rolls

To make 8 – 10 rolls, you will need the following ingredients:

For the rolls:

  • 1 small white cabbage

For the filling:

  • 1 tbsp of coconut oil
  • 1 medium white onion, finely chopped
  • 1 garlic clove, peeled and minced
  • 2 cups / 5 1/2 oz / 150g of button mushrooms, washed & finely chopped
  • Pinch of pink Himalayan sea salt

For the sauce:

  • 1 tbsp of coconut oil
  • 1 clove of garlic, peeled and minced
  • 3 large tomatoes
  • 2 cups / 16fl oz / 450ml of cold water
  • 1 cup /2 1/2 oz / 70g of spinach


The first step is to remove ten outer leaves from the cabbage, being careful not to damage the leaves as you do so. Next, bring a large pan of water to the boil on a high heat before adding the cabbage leaves.

Allow to cook for a few moments then reduce the heat. Leave the leaves in the pan on a low heat for a few more minutes or until they have softened. Remove the cabbage leaves and set aside on paper towel to cool and dry.

To make the filling:

To make the filling, heat the coconut oil in a skillet (frying pan) set on a medium-high heat. Add the onions and garlic to the pan and cook for 2–3 minutes, stirring gently. Next add the mushrooms and sprinkle over the salt. Cook for a further 3–5 minutes. Remove from the heat and blitz with a handheld blender, or in a food processor, for a few moments or until smooth.

To make the sauce:

To make the sauce, heat the coconut oil in a large skillet or wide-bottomed saucepan set on a medium heat. Add the garlic and gently fry it on a medium heat for 3–5 minutes. While the garlic is cooking, place the tomatoes and spinach in a food processor and blitz for a few moments or until smooth, before adding to the pan with the water. Leave to simmer on a medium-high heat, stirring frequently, for 8–10 minutes.

To make the rolls:

While the sauce is cooking, assemble the rolls by placing a tablespoon of the mushroom mixture onto each cabbage leaf, making sure to leave about 1in (2.5cm) around the edge. Then roll each of leaves around the filling to create rolls.

Once all the rolls are ready, use a pair of tongs or a slotted spoon to carefully place the rolls into the pan of sauce, taking care to ensure that the seam of each roll is facing downwards to keep the rolls closed.

Leave to cook in the sauce on a medium heat, occasionally drizzling with sauce. After 10 minutes, reduce the heat and allow the rolls to simmer for a further 10 minutes.

Place the rolls on a plate, drizzle over with the remaining sauce, and serve immediately. To make this dish more of a main meal, serve the cabbage rolls on a bed of brown rice.

This is one of the recipes from my soon to be released book – Eat Real Foods! You can pre-order your copy in the UK by clicking here and pre-order your copy in the U.S by clicking here!

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