Packed with umami flavor and nourishing ingredients, these Mushroom Stuffed Cabbage Rolls are a hearty main for all occasions. This recipe is vegetarian and vegan.
New Traditions
I feel like I blinked and Thanksgiving was over. How was your holiday? Did you host, go out or share in the cooking? Was it a quiet Thanksgiving or did banter and family drama ensue?
We went out for Thanksgiving.
I figure for all the time prepping and cleaning coupled with the few opportunities of an extended period of time off from work, why not take a break?
And so we did.
We went to a little farm-to-table restaurant that served up the most delicious Thanksgiving menu I’ve ever experienced. The traditional turkey and stuffing was served, but for the veggie option they made mouth-watering pierogis stuffed with kale, onions, mushroom, herbs and a bit of cheese. A shallow broth cradled these little packages along with wild mushrooms, carrots, parsnips and herbs. Of course there was a generous serving of pan-fried Brussels sprouts, mashed potatoes, gravy and homemade sourdough.
Have you ever tried a pierogi?
I hadn’t until Thanksgiving. They’re little semi-circular dumplings filled with a sweet or savory stuffing, boiled, then pan-fried to impart a bit of a golden color and texture. They’re traditionally made for holiday celebrations.
I had never heard of them, but was excited to try something new.
It was those little pierogis and a rather large head of cabbage from the farm that inspired these stuffed veggie cabbage rolls. I love the idea of little packages of deliciousness that when cut into, they reveal the most flavorful of stuffings. And they make such a delightful vegetarian holiday main for all things holiday and special occasions.
How to Make Vegetarian Cabbage Rolls
- First, boil the cabbage in a large stock pot to soften the leaves. Drain and set in a colander to cool.
- Next, rehydrate the porcini mushrooms, drain, chop and set aside.
- Meanwhile, cook the lentils and rice in a small sauce pot. Set aside.
- While the lentils and rice are cooking, saute the mushrooms in a bit of oil. Add the shallots and stir until fragrant.
- Continuing, in a food processor, add the mushroom mixture, bread crumbs, 1 tsp of tomato paste, 1/2 tsp salt and fresh thyme leaves. Pulse to bring the mixture together.
- Then, mix together the lentils, rice and mushroom mixture and add seasonings and stuff the cabbage leaves and place in a baker.
- Last, make the tomato sauce, pour it over the cabbage rolls and bake.
What to Serve with Vegetarian Cabbage Rolls
Mushroom Stuffed Cabbage Rolls make a delicious, hearty meal. Keep the side(s) light to keep these little vegan cabbage rolls center stage. I like to serve this recipe with any of the following or a seasonal salad:
- Roasted Brussels Sprouts with Pear and Thyme
- Winter Jeweled Salad
- Maple Roasted Cardamom Spiced Carrots and Apples
- Roasted Beet and Apple Salad
- Easy Roasted Beets
A Few Vegetarian Cabbage Roll Recipe Notes
- When boiling the cabbage to prepare for rolling, handle the leaves gently as they tear easily.
- Make ahead? Yes please! Prepare the stuffing and tomato sauce up to two days ahead and store separately in the refrigerator. Or, make rolls one day ahead without making the sauce. Cover the rolls in the casserole dish, and refrigerate. The next evening, make the sauce and bake as written.
- Freezer Friendly? While I’ve not frozen this recipe, I wouldn’t hesitate giving it a try.
- If planning for a dinner party, plan for 2-3 rolls per person.
- Linda made these and noted: “I used Savoy cabbage which is a little easier to work with then white cabbage and I had excellent results.”
More Cabbage Recipes to Love:
- Lentil-Mushroom Cabbage Roll Soup
- White Bean Cabbage Potato Soup
- Easy White Bean Cabbage Soup – by Making Thyme For Health
- Sesame Ginger Noodle Salad
- Winter Vegetable Noodle Curry – by The Bojon Gourmet
Mushroom Stuffed Cabbage Rolls
Ingredients
- 3 lbs Head of Green Cabbage 1.4kg
- 1 oz Dried Porcini Mushrooms 28g
- 1/4 C Long Grain Brown Rice 51g
- 1/4 C French or Green Lentils 50g
- 1 tsp Sea Salt divided
- 1 Bay Leaf
- 2 Tbs Olive Oil
- 3/4 lb Cremini Mushrooms stems removed and sliced thick, 346g
- 1/2 C Shallot minced, 46g
- 1/2 C Panko Bread Crumbs 40g
- 1 Tbs Tomato Paste divided
- 1 Fist Full of Fresh Thyme divided
- 1 Can Diced Tomatoes 272g
- Reserved Mushroom Soaking Liquid
- 3-4 Tbs Dry White Wine + Vegetable Broth as needed
- Ground Black Pepper
Instructions
To Prepare the Cabbage:
- Bring a large stock pot, large enough to hold a head of cabbage, of water to a boil. Add the whole head of cabbage and simmer for 9 minutes turning it over once 1/2 way through cooking since it will float. Drain and set in a colander to cool. When cool enough to handle, gently remove the leaves attempting to keep them in tact as much as possible. You'll want to try and obtain at least 10, large in tact leaves for rolling. The torn leaves can be used to line the baking dish and eat for lunch the next day.
For the Stuffing:
- Place the porcini in a bowl. Scoop out 2 C (472g) of that very hot water for the cabbage and pour over the porcini mushroom, put a lid over them and rehydrate 30 minutes. Strain, reserving the soaking liquid. Squeeze out as much soaking liquid from the mushrooms as possible. Rough chop the mushrooms and set aside.
- In a small sauce pot bring 1 1/2 C (454g) of water to a boil. Add 1/4 tsp salt, bay-leaf, lentils and rice. Turn heat to low, put a lid on the pot and cook for about 40 minutes, or until rice and lentils are tender. The lentils will cook faster than the rice, but this is okay for our application.
- In a nonstick saute pan add two Tbs of olive oil, heat until shimmering then add all the mushrooms. Give them a good stir then let them cook for about 2 minutes at a time before stirring again. We want to get a good sear on the mushrooms. Cook for about 13-14 minutes. Add the shallots about 3 minutes before the mushrooms are done.
- In a food processor, add the mushroom mixture, bread crumbs, 1 tsp of tomato paste, 1/2 tsp salt and fresh thyme leaves from about 7 stems. Pulse about 4 times, scrape down bowl and pulse again a few more times so that mixture comes together but is not pasty.
- When lentils and rice are done, scoop the mushroom mixture into the saucepot the rice and lentils were cooked in (space permitting). Add about 1/2 tsp of ground black pepper. Stir well to combine and taste for seasoning adjustment. Set aside.
For the Tomato Sauce:
- Wipe out the mushroom saute pan and pour in the reserved mushroom broth. Simmer on medium for about 2 minutes. The broth will begin to slightly thicken. Stir in the remaining tomato paste until dissolved. Add 1/4 tsp of salt and a few grinds of black pepper. Stir in the diced tomatoes and cook on low for about 2-3 minutes. Set aside.
To Assemble:
- Preheat oven to 350F (180C). Lightly spray a casserole dish with pan spray.
- Line the dish with 3-4 cabbage leaves, or enough to cover the bottom and most of the sides. If the leaves hang over the edges, this is okay. To lay them flat you may need to cut a notch a the base of each stem.
- Scoop about 1/4 C (40g) of the mushroom mixture and place it near the base of the cabbage leaf. Gently fold in the sides and start rolling, tucking in the sides as needed. Place in baking dish, seam side down, on top of the leaves. Repeat, adjusting the amount of filling as needed for smaller leaves, until all the filling is used. The rolls can be crowded, just not overlapping. If you run out of room, start another baking dish and line as with the first baking dish.
- Pour the sauce over and around the top of the rolls. The sauce should come just up the sides of the rolls, not submerged. Drizzle the white wine over the top and if needed, add a bit of vegetable broth.
- Give the rolls a good few grinds of black pepper and a pinch of salt. Lay 5-6 sprigs of fresh thyme across the top.
- Bake, uncovered for 45-50 minutes until the tops are a bit golden with some a little crispy. Remove from oven and let set for five minutes before serving.
- Store in lidded container in fridge for up to two days.
Notes
Nutrition is provided as an estimate (per serving) and courtesy. If this information is important to you, please verify it independently.
I’m Polish so I regularly had homemade Polish food growing up, especially pierogi and stuffed cabbage. My grandmothers made everything from scratch. I was spoiled! If you want authentic Polish food but don’t have a Polish grandma, go to a Polish or general Eastern European restaurant. Unless they’re made in a Polish deli or shop, frozen pierogi frankly suck. The mass-produced stuff is just awful and not even close to the real thing.
My grandma stuffed her cabbage with rice and meat and served them in a rich tomato sauce. They were delicious. I have one vegan recipe already, and it is very good. I will try yours.
Julia Child recommended freezing the entire head of cabbage for 24 hours prior to use instead of boiling the leaves. She also used savoy cabbage instead of plain green. I’ve tried this and it works. My Polish grandmas are probably rolling in their graves, LOL.
Simply delicious and easy to make. I used Savoy cabbage which is a little easier to work with then white cabbage and I had excellent results. I grew up eating meat stuffing in my cabbage rolls, but with this recipe, I didn’t miss the meat at all!
SO happy to hear you enjoyed the recipe, Linda! Thank you for your note, tip on Savoy and rating. I absolutely love this recipe too… so much flavor from the mushrooms, so happy you didn’t miss the meat!
I make these every Christmas Eve with (meat) the way my mother taught me many years ago. This is a favorite and common meal in much of Europe and I love them. I appreciate a vegetarian option that sounds delicious…I think mushrooms are key to the success of this recipe. Yum. I look forward to making them! Thank you!
I’m going to make this tonight for a potluck, but I’m going the easy route and will use red chard (which only requires a quick blanch) instead of cabbage. This recipe looks awesome!
Hi Janet! Thank you for your note. red chard sounds lovely. Please do let us know how it goes!
I am trying to make this recipe gluten free. If I add another 1/2 cup cooked rice, will it totally unbalance the recipe? Thanks, Patty
Hey Patty…. it won’t quite hold together as well as the Panko, but I wouldn’t hesitate trying it. You may want to consider short grain brown rice instead of long grain as it is a bit stickier. I hope this helps. Please let us know if you give it a go!
This looks absolutely delicious! Could i substitute savoy cabbage, and do you think it would alter the cooking time or liquid needed? I have an entire savoy to use up and i want to do something more interesting than just fling it into herby mash. Thanks!
Hi Grace! Thank you for your note. I’ve not used savoy cabbage in this recipe, although I don’t see why it couldn’t be used. It’s more tender then green cabbage, so consider reducing the boiling time to 5 minutes. I think that’s the only change I’d make. I hope you enjoy the recipe and the savoy works! Would love to know how you like it with savoy. I hope this helps.
Hi thank you for a great recipe! We are new to finding the joys of mushroom…after many nose turn ups at the way the look and the thought of it being a fungus, I finally grew up! I was looking for a recipe with mushroom and came across yours. I had the cabbage, green lentils and quionoa, so I said ok I can make something similar! It was delicious,since I didn’t have any tomatoes I used an Indian curry dinner sauce I had and changed up the seasonings to keep in line with the Indian route I was going for (turmeric, curry). I followed your directions except I wasn’t patient enough to let them stay in the oven that long. I’m actually making it now (got my cabbage in the pot as we speak!), and since I still don’t have a can of tomatoes (crazy I know), I’m switching it up once again. Tonight I will be using an ancient grain blend from Costco and an Asian inspired sauce. Thank you again for this recipe, I appreciate how easy it is to switch up a few things and still come out great. Your pics look delish!! Let me know when you want my address to invite me over for dinner!!
Oh wow, Sheri, so many variations to think about! Thank you for sharing your creative ideas. I’m really loving the Indian flavor route.. stay tuned! I’m so happy you’ve found ways to change the recipe up, infusing different flavors and spices. It’s such a great idea! :D
The Polish Country House Kitchen book has a Pierogi dough recipe that is spot on. I have made them 6 times in the past 2 months. I come from a Polish family and tried to begin the traditional foods again. I can’t wait to do the cabbage rolls. They were always around when I was growing up. Yum!
Hi Samantha! Thank you for your tip! When I found out Pierogi is Polish, I went straight to that Polish Country House Kitchen book and there they are! Hooray! I have no hesitation now, knowing you’ve had great success with the recipe. I can’t wait to give it a go! I hope you enjoy the stuffed cabbage rolls. :D
These look fantastic, Traci! I’ve never heard of a pierogi before, but these look delicious! I love the filling; it looks SO flavorful with all those mushrooms and lentils.
Oh and your Thanksgiving dinner sounds incredible!! I’d be all over that sourdough and ice cream! <3
Thank you Beeta! Mushrooms and lentils go so well together. We just love em’! :D
I have a whole head of purple cabbage would that work?
Hi Kathleen! I’ve not tried purple cabbage, but you can give it a go. I’d love to know how you like it! ☺️
I love to read your posts and recipes. The photos you post make me really hungry. Thanks for sharing this recipe
Hi Mike! Thank you so much for stopping by and your kind words! :D
Oh my goodness Traci, you’ve never had a pierogi?! I grew up in an area that’s packed with people of Ukrainian descent, and pierogis are a staple. My best friend’s great grandmother (she’s in her 90s!) still makes them from scratch every year. I’m glad you got to try them, and that meal sounds like it was fantastic.
You take foods that I’ve always hated and turn them into something lovely and modern, and these cabbage rolls fit the bill. They sound delicious.
I know, right? Crazy, eh? I’ve read their history and oh my, they’ve been around forever! How amazing your friend’s grandmother still makes them.. so inspiring! I hope I’ve changed your mind about cabbage rolls! :D
Sounds like you had such a lovely Thanksgiving, Traci! And I’ve never had pierogies, I absolutely need to change that!
I love your stuffed cabbage rolls. Mushrooms? Genius! I’m starting to get bored with making mushrooms the same way with pasta all the time, I’ll need to try this recipe soon!
Looks really good, but I have a problem with and am not ‘suppose’ to eat tomatoes. Can you recommend a different sauce for these?
Thx
Hi Mindi! I hear you, I’m not ‘suppose’ to have peanut butter so I have to stay away from that :( ! I’ve not tried cabbage rolls with any other sauce, but I imagine that the tomatoes and juice could be replaced with vegetable broth and perhaps more white wine. Adding a bundle of herbs for even more savory flavor would be delicious too. I’m thinking sage and thyme perhaps. Adding diced sautéed mushrooms would be fabulous as well. Making a slurry of cornstarch to thicken the sauce could work too. Try making a slurry first; one part cornstarch mixed with one part cold broth (you wont need much here), then add it to the mushroom broth just a tsp at a time while whisking, to thicken it. You want more of a sauce, not a gravy, so be careful here. I hope this helps! :D
Thank you for the great recipes, Traci!! This vegetarian option for cabbage rolls look amazing. We make them a lot here in Greece with avgolemmo (egg and lemon) sauce. Maybe Mindi could try that. My husband also uses an interesting technique for the cabbage. He freezes the whole head overnight instead of boiling..when defrosted, the leaves are ready to roll…?
Molly! Pardon my delay.. I somehow missed your brilliant suggestion! Thank you for this tip. I’ll give it a go next time I make this recipe!
You’re husband might be a genius! Please thank him for us
Yum!!! I’m polish so pierogi are a regular for the holidays and for whenever comfort is needed! Stuffed cabbage rolls are actually called GOLABKI in polish and at Christmas time my mother and I make a ton filled with rice, meat, and onions completely drowned in homemade mushroom sauce that my grandpa makes. TALK ABOUT COMFORT DURING THE HOLIDAYS! Can’t wait to show my mom this recipe, she will probably freak out! :) Have a great holiday!
Hi Kasia! Did your mom freak out!? LOL! Thank you for telling us about Golabki! How fun that you and your mom make so many during the holidays. Do you freeze them? The mushroom sauce sounds just amazingly delicious on cabbage rolls. I’d love to know your grandpa’s recipe! ;) Thank you my dear. You too have a beautiful holiday!
What a treat to go out to eat on Thanksgiving! It must have been lovely to have a break and your meal sound absolutely delicious! I too ADORE the idea of little packets/bundles of food. Just something very special about them that really resonates with me. I’ve never made stuffed cabbage rolls before. Think I need to change that ASAP!
A treat indeed! But we loved it so much, we may just make it a tradition! Yeah, I know, it’s like ravioli, a burrito or Stromboli… mmmm I’m getting hungry! Perhaps a round up of little packages of food is in order :D ! Thank you Liz!!
Hi Traci, found your site through Robyn’s. These cabbage rolls scream comfort to me, love this recipe. Happy Holidays to you!!
Hi Cheri! Thank you my dear! And Hoppy Holidays to you too! :D
Traci! I love stuffed cabbage and I have never even thought of doing a vegetarian version. This idea has really inspired me. Stuffed cabbages here I come :-)
We went out for Thanksgiving too! It was so nice to bypass all of the dishes and prep work. I finally got the chance to listen and participate in the table conversation rather than having to jump up every ten seconds to tend to something in the kitchen. I think we’ve started a new tradition. xoxo
I know, right? Mom used to make a version of these with meat and I loved them so much then, I knew I wanted to create a vegetarian version. So when I saw a recipe with an all mushroom stuffing, I was inspired and got to work. You’re going to love these Kathryn! Hooray for going out! No doubt it’s so nice to enjoy conversation and some good down time… without having to check on something every few minutes or wash the dishes! I like this new tradition! xx
Sounds like you had a wonderful quiet time on Thanksgiving. Your peirogi sounds yum. I’ve heard about it but have never tried it. So many things on the ‘to try list’.
You know that is what we always do, it’s just the four of us at home or we go out.
Coming to your gorgeous stuffed cabbage rolls, they are so beautiful and love that it’s so healthy too. I really need to make these sometimes. Yours pictures are always so well thought out my dear. Pinning this in a few places. Thanks for sharing.xx
I know, Asha, there are so many things to try and experience! Isn’t it fun!? And that’s the fun of going out.. trying new things I’ve never heard of is kinda like an extreme sport! I love it! Thank you for sharing and pinning Asha. Cabbage is so sweet and tender this time of year. I want to swim in it! :D
I love this idea, Traci!! I have never made cabbage rolls before, but it’s a genius way to make an elegant vegetarian meal. And I bet those mushrooms pack in so much wonderful umami flavor. I’ll never tire of them! And of course, your beautiful photography makes these look even more tempting :)
Your Thanksgiving sounds so fun! And what a delicious-sounding menu. Pierogis are quite popular in Chicago because of the big Polish population there, but I can’t say I’ve had too many of them. What I have had is a blintz – have you had one before? It’s a fun little dessert that is almost like a sweet pierogi. I love the cherry kind. You’ll have to be on the lookout for them!
By the way…we are heading to Big Sur and Point Loma tomorrow! Your post a few weeks ago inspired me to finally plan something!
Oh Julia!! I’m so excited for you! Hooray! Stop at Big Sur Bakery for some goodies for sure and if you can take a quick walk at Julia Pfeiffer Burns state park, it’s soooo worth it!! Of course I’m going to recommend Point Lobos State Park as well (we spent a full day there). I can’t wait to hear about your experience! Oh Julia, you must try cabbage rolls! You’ll love the flavors especially since you are such a mushroom fanatic. And I’ve not tried a blintz… but I’ve heard of them. They sound so good… I keep my eyes peeled! :D
I’m excited to try this recipe but it doesn’t say how you cook the rice and lintels. I like lintels but have never made them. Do you cook them with the rice together? I would like to make this for dinner tonight :) thanks
Hi Autumn! Check step number two. ☺️
What a genius recipe ever!!! I would have loved to eat this dish for all occasions. Thank you SO MUCH for sharing, Traci.
P.S. Eat out on Thanksgiving is my kind of celebration, too. I would rather spend that time with family, not cooking & cleaning. :)
Thaaank you Pang! Cabbage is so good right now… one of my favorite things this time of year. No doubt spending time with family and not cooking and cleaning was my goal! I loved it! :D
Sounds like you had a relaxing and super delicious Thanksgiving!! We all went to my aunt’s house and it was good to spend time with my family :) I love these mushroom stuffed cabbage rolls – I don’t think I’ve ever had anything similar so I’m super intrigued!
Fun times at your aunt’s with family! :D The flavors are Earthy and umami… so hearty and cozy.
Traci, you Thanksgiving sounded wonderful! I’ve heard of pierogis but never actually ate one before. They sound divine! And your dessert…oh my! That bourbon fig ice cream sounds like such a great (and unexpected) flavor combination. Maybe one day when I buy an ice cream maker, I’ll give that recipe a whirl.
Beautiful cabbage rolls, Traci!
You’d love em’ Lisa! Yeah, I know, right?? Put that bourbon fig ice cream on the list! :D
I am remembering a little place near Pike’s Market in Seattle that sold pierogies, I wonder if it’s still there? I think I,m gonna need to try this recipe, Traci, it looks perfect! And gorgeous, as always! ??
Oooh, I’ll look for it Deb! Thanks for the tip. I hope you enjoy the recipe my dear! xx
Your Thanksgiving sounds like quite the gourmet experience, Traci! I’m sort of drooling right now just hearing you explain everything. Yikes. LOL. And these cabbage rolls? Uh, NEED! I’m a total mushroom-fanatic so these are right up my alley!
Oh yes, you’d appreciate that Thanksgiving experience Sarah! So much happening in the open kitchen and so inspiring to watch the chef’s creative process (they make it look almost effortless, but I know so much work goes into it.. you know!) I’m with you on team total mushroom fanatic!! We need t-shirts!! Thank you my dear! :D xx
Oh my goodness, Traci, you nailed it once again. What a recipe! I mean I love all of your recipes, but that lentil stuffing sounds and looks just too good. Thank you for your weekly inspirations that amaze me every time!
Lots of love from Germany,
Lynn
Thank you for your kind words, Lynn! I think you’ll really enjoy the stuffing. An ultimate comfort food for me is lentils and mushrooms, especially green lentils due to their earthy flavor. Paired together… well, it’s pure comfort! I hope you enjoy the recipe Lynn! xx :D
so super divine traci! cabbage rolls have always been the ultimate comfort food for me. my heart is all over those collard rolls, too (BBQ black eyed peas?!). both embody the comfort and warmth i seek so honestly in the cold season. i also love the sound of your thanksigving meal – those pierogis definitely run circles around any that i’ve feasted upon. much love to your weekend! xo
Awh, thank you Danielle! No doubt, comfort and warmth during the coldest parts of the month. I love how our food cravings change throughout the year.. They reflect how we want to feel, emotionally and physically. Oh those pierogis.. I’ve gotta make some! I’m smitten! Beautiful weekend to you too my dear… I hope you see all the birds your heart can hold. :D xx
That is awesome that you guys went out! I always try to convince my husband we should do something like that so I don’t have to slave over the stove all day but we like the leftovers too much! It sounds like you guys had an awesome dinner though! I’ve never tried stuffed cabbage rolls before but they look so warm and inviting and perfect for the season! I love cabbage and now i’m dreaming of all the delicious fillings you can put into them!
Left overs are so nice! We actually brought home enough for two meals, luckily. In the past it hasn’t quite worked out like that. I really enjoyed the experience and it was sooo relaxing with a big bottle of wine! :D Oh I know, can you just imagine all the stuffings? :D
Oh, this is a new one for me! I *think* I have had pirogi before, but it isn’t something I am very familiar with. And I have never made cabbage rolls either. But I love the mushroom stuffing you made here! And your Thanksgiving sounds amazing. Beautiful food that you don’t have to cook or clean up – YES, sold. I had a fairly traditional Thanksgiving at a family members house that was luckily very relaxed!. As always your photos are beautiful!
Thank you my dear… :D (!!) I’m still not too familiar with pirogi either.. but I’m looking forward to getting to know them better. No doubt, it was a relaxing Thanksgiving! Oh you’ll have to try Cabbage Rolls, Meghan! Cabbage is in season right now and it’s so sweet and tasty. :D
Your Thanksgiving sounded WONDERFUL, Traci!! OMG, the food that restaurant served sounds just amazingly delicious! We ended up staying home and having surf n turf in our pajamas. Your Thanksgiving totally wins!
I happen to LOVE perogi and I grew up eating them at least once a week. I’m so glad you tried and loved them! And I am super happy they inspired these stuffed cabbage rolls! The Boy grew up eating cabbage rolls, but I can guarantee the ones he has had in his lifetime can’t hold a candle to these! I can’t wait to make these for him, my dear! I KNOW we are both going to love these, and I love that it is like a little piece of each of our childhoods into one (even those these don’t have the traditional potato in the perogi… it’s the inspiration that matters to me!) PINNED! Cheers, lovely lady! To a fabulous rest of the week and weekend. xoxo
Thank you Cheyanne! It was really great. You would love this place! They have an open kitchen so you can see all the happenings. It’s so fun to watch the chefs, cooks and wait staff work their magic! I hope you and Boy enjoy these as much as Rob and I did… and the fact that Rob loved these? SCORE! Thank you for your pin my dear.. and to you too, a beautiful weekend! xo
Don’t you just love being inspired at a restaurant to go home and try and recreate a delicious meal, Traci. You’ve hit a home run with this recipe – just love the mushroom stuffing. Sounds like you had a lovely, calm, romantic Thanksgiving. I always am a bit sad when Thanksgiving is over – it’s my favorite holiday and now the real hustle and bustle of the holiday season kicks in. But this recipe is cheering me up :) – so warm, comforting and filling – a perfect meal for a cold night.
I do! That’s what makes going out so fun! I know you’re a fan of mushrooms too, so I think you’ll enjoy this, Geraldine! I know… Thanksgiving; it went’ way too fast! No doubt the hustle and bustle… so much to DO before the big day! :D
I love when special meals out inspire wonderful meals in. These cabbage rolls look delicious. Thank you again for sharing your stories…I look forward to your narrative as much as your recipe…Have a lovely day, my friend. xo
Oh it’s the best! That’s why I love going out to eat… picking apart the details is so fun! Thank you, Annie for your kind comments and support! You too have a beautiful weekend! xo
Sounds like you had a wonderful Thanksgiving Traci! And the food at the farm to table restaurant sounded fabulous. My grandmother used to makes pierogies when we were kids. They were the best things I ever ate. I do have to say I’ve had them since then, but honestly nothing can ever compare to hers. My father was also Hungarian and stuffed cabbage was a huge part of my childhood. We had ours stuffed with meat and rice, but yours sound so delicious. Mushrooms are a favorite for Tom and I, so I definitely need to give these a go, and Tom is always asking for some healthier options for dinner. These will be perfect. Thanks for sharing and hope you enjoy your weekend!
Oh… your grandmother used to make pierogies. I bet you have her recipe?? Oh I hope you’ll give this a go, Mary Ann. I was surprised by how much Rob loved these (you know, he’s pretty particular!). Have a good weekend my dear! :D
I have enjoyed pierogies before but not nearly as delicious as the ones you describe Traci – what a treat that meal must have been and good for you & Rob for opting for an evening out, you deserve it. Your little cabbage bundles look like perfection (and how cute is that staub dish – ideal shape and size for these beauties too). I would have enjoyed these rolls just as you and Rob did over the tomato sauce – you’ve got everything you need in this thoughtful recipe; fulsome deliciousness. Wish I could taste the leftovers! I’m looking forward to your holiday recipes Traci … bring ’em on! ;p (envious too… I’m so far behind…) x.
Thank you Kelly! :D That dish.. oh my. It was a result of a gift card and let me tell you… I have so many good things to say about that dish! OH MY! Simply served, I’m with ya! It’s all packed in these little rolls. No doubt holiday recipes.. I am behind too, my dear, really. I always feel like that! :D
This looks fabulous, Traci! So comforting, warm and filling… mmm. I want this in my life <3 Thanks for sharing! xo
Thank you Alison! You’d love these my dear! :D
Glad you had a nice Thanksgiving Traci! Going out sounds perfect! I like pierogi, but it all depends what they are stuffed with I guess :) These cabbage rolls look delicious! Pinned to try them!
Thank you Mira and for your pin! Yeah, I hear ya. I, of course, prefer them stuffed with veggies! :D I hope you enjoy these my dear!