Mushroom Cabbage Rolls

Cabbage rolls are great snacks for late summer afternoons.

Serves: 6Hands-on: 20 minutesTotal: 9 hours 5 minutesDifficulty: Medium

Serves: 6


  • 3⁄4 cup brown rice
  • 1 1⁄2 cups vegetable broth
  • 1⁄4 tsp. sea salt, divided
  • 1 1⁄2 Tbsp. safflower oil, divided
  • 1⁄4 cup minced red onion
  • 2 cloves garlic, peeled and minced
  • 1 cup sliced mushrooms
  • 2 Tbsp. chopped cilantro
  • 1⁄4 cup chopped walnuts
  • 1 lb. green cabbage leaves


  • Soak rice in broth overnight. In a medium saucepan, add rice, broth, and 1⁄8 teaspoon salt. Bring to boil, lower heat, and simmer, covered, for 45 minutes. Spread rice out in a wide bowl to cool slightly.
  • Heat 1⁄2 tablespoon oil in a medium skillet over medium-high heat and sauté onion, garlic, mushrooms, and remaining salt until mushrooms are soft. Stir mushroom-onion mixture, cilantro, and walnuts into cooled rice and set aside.
  • Steam the individual leaves of cabbage until soft and set aside to cool.
  • Heat 1 tablespoon oil in a skillet. Roll 2 to 3 tablespoons rice mixture into one cabbage leaf. Place each roll, seam-side down, in skillet. Pan fry cabbage rolls until crisp on bottom, about 5 minutes, and serve.