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    Oh My Veggies » Vegetarian Recipes » Vegetarian Appetizers

    Slow Cooker Mushrooom-Lentil Stuffed Cabbage Rolls

    Published: Jan 14, 2015 · by Kare Raye · Updated: Jan 5, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    These tasty Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls are meat-free and absolutely delicious. They're also super easy to make in the slow cooker!

    Slow Cooker Mushrooom-Lentil Stuffed Cabbage Rolls
    Jump to:
    • How to Make Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls
    • Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls FAQs
    • Recipe
    • Comments

    I admit it, I'm a cabbage roll newbie. So I welcomed the challenge of coming up with a vegetarian stuffed cabbage roll recipe—especially one made in a slow cooker.

    It took a few tries to get it right, but I'm pretty happy with these Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls. Based off of this recipe from Real Simple, my version swaps out the meat for lentils and mushrooms.

    I also opted for brown rice over white and regular green cabbage instead of Savoy cabbage. Green cabbage was, for me, easier to find and sturdy enough to hold up well. This recipe is really easy to make, and especially convenient if you use a store-bought jar of marinara sauce.

    How to Make Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls

    Slow Cooker Mushrooom-Lentil Stuffed Cabbage Rolls
    1. Prep cabbage leaves.
    2. Make filling.
    3. Add water and sauce to slow cooker.
    4. Assemble cabbage rolls.
    5. Cook in slow cooker.
    6. Serve with sauce and fresh dill.

    Full directions for how to make Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls are in the printable recipe card below.

    Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls FAQs

    Slow Cooker Mushrooom-Lentil Stuffed Cabbage Rolls

    Do you need to cook the grains first?

    You do need to cook the lentils and rice first. Trust me, I really wanted to put them in raw, but the recipe just didn't work that way. Otherwise, these rolls are a cinch to put together—and definitely a tasty, comforting meal to come home to.

    Are the cabbage rolls hard to put together?

    These cabbage rolls are surprisingly easy to put together. As I said earlier, I'm new at this cabbage roll business. As it turns out, though, the actual rolling is pretty easy. Just put your filling in the middle of the leaf, and fold the stem-end up by about one-third. Fold in the sides, and then finish rolling. Voila! The occasional roll may suffer a tear or two, but don't worry—they'll stay intact in the slow cooker.

    Recipe

    Slow Cooker Mushrooom-Lentil Stuffed Cabbage Rolls

    Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls

    These tasty Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls are completely meat-free. They're also super easy to make in the slow cooker!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 45 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 45 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: cabbage rolls recipe, Slow Cooker Mushroom-Lentil Stuffed Cabbage Rolls
    Servings: 4 servings
    Calories: 297kcal
    Author: Oh My Veggies

    Ingredients

    • 1 head green cabbage large outermost leaves removed
    • 1 cup brown lentils cooked; about ½ cup uncooked
    • 1 cup long-grain brown rice cooked; about ⅓ cup uncooked
    • ½ cup onion diced; about ¼ medium onion
    • 2 oz cremini mushrooms diced; about ¾ cup or 3–4 mushrooms
    • ¼ cup pine nuts* toasted
    • ¼ cup golden raisins
    • 2 cloves garlic minced
    • 2 tbsp fresh dill minced; plus more for serving
    • 1 tbsp olive oil
    • ½ tsp kosher salt
    • 24 oz marinara sauce or 3 cups of your favorite homemade marinara sauce
    • ¼ cup water
    US Customary - Metric

    Instructions

    • Bring a large pot of water to a rolling boil. Carefully drop the cabbage into the pot and let it boil for about 5 minutes.
    • Put the cabbage in a colander set over a large bowl to drain and cool slightly. Remove the outermost layers of leaves, until you reach leaves that aren't pliable.
    • Repeat the boiling and draining process until you have 8 cabbage leaves. Pat the leaves dry with paper towels and set aside.
    • To a medium bowl, add the lentils, rice, onion, mushrooms, pine nuts, raisins, garlic, dill, olive oil, and salt. Stir gently until well-combined.
    • Add the marinara sauce and ¼ cup water to a 3-quart or larger Crock Pot. Stir to combine.
    • Set a cabbage leaf on a working surface, outer side down, and scoop about ½ cup of the mushroom-lentil mixture into the middle. Fold the stem end up about ⅓ of the way, then fold in the sides. Continue rolling semi-tightly until completely rolled up. Lay roll seam-side down on top of the marinara sauce.
    • Repeat with remaining cabbage leaves, piling each into the slow cooker in one or two layers, right on top of one another.
    • Cook on HIGH for 4–5 hours or on LOW for 8–10 hours.
    • To serve, scoop out a little marinara and spread it on a plate. Carefully remove cabbage rolls one at a time and transfer to the plate. Ladle an additional spoonful or two of the marinara sauce from the slow cooker over the top of each roll and top with a few sprigs of fresh dill, if desired.

    Notes

    * To toast the pine nuts, place a medium sauté pan over medium heat and add the pine nuts. Cook, stirring frequently, until toasted and just beginning to get fragrant—about 4–5 minutes. Watch the nuts closely and stir constantly toward the end of the toasting process, as they can burn easily!

    Nutrition

    Serving: 2rollsCalories: 297kcalCarbohydrates: 46gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 340mgPotassium: 809mgFiber: 12gSugar: 15gVitamin A: 246IUVitamin C: 86mgCalcium: 122mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes cabbage, lentils, main dishes, Make it Meatless Series, mushrooms, slow cooker

    Kare Raye - author of Kitchen Treaty

    About Kare Raye

    Kare is a home cook, vegetarian, and mom who coexists with her otherwise carnivorous clan. Her blog, Kitchen Treaty, helps mixed-diet families keep the peace.

    Reader Interactions

    Comments

    1. Savita @ ChefDeHome says

      January 14, 2015 at 2:13 pm

      These rolls look so scrumptious! You made'em look so easy to make, Kare! Thanks for sharing! pinning!

      Reply
      • Kare says

        January 15, 2015 at 11:15 am

        Thanks, Savita! 🙂

        Reply
        • Lisa says

          November 01, 2015 at 8:27 pm

          These are so easy and delicious. My crockpot was too big so I used a Dutch oven and cooked at 350F for 90 mins and they turned out perfect. I also froze the whole cabbage the night before and defrosted in the fridge before using. Requires a little more planning but then you don't have to deal with boiling water! Thanks so much for the flavorful introduction to meatless cabbage rolls. This is a keeper!

          Reply
    2. Olivia - Primavera Kitchen says

      January 15, 2015 at 7:53 am

      I love this recipe especially because it looks very easy to make!

      Reply
      • Kare says

        January 15, 2015 at 11:16 am

        Thanks Olivia! Yes - they are so easy. Plus *zero* work at dinner time thanks to the slow cooker, so total score. 🙂

        Reply
    3. Jennifer @ Delicious Everyday says

      January 17, 2015 at 1:16 pm

      This looks like a really fun recipe! I shall give this a try one of these days. Thanks for sharing!

      Reply
    4. Joanne says

      January 17, 2015 at 10:33 pm

      Yay for losing your cabbage roll V-card! I lost mine last year and I am IN LOVE. My version was totally different than yours though...which just means I'll HAVE to try this! So many cabbage rolls in my future = WINNING.

      Reply
    5. mymansbelly says

      January 23, 2015 at 11:10 am

      Growing up Polish I had my share of stuffed cabbage, but this filling sounds fantastic! I still can't do the cooked cabbage part, but the insides....YUM! I'll have to share this recipe with my family.

      Reply
    6. Kim Sundstrom says

      March 14, 2015 at 2:57 am

      Hi Kare,
      These look delicious- but I don't have a slow cooker. Any ideas on what to do?

      Reply
    7. Laura says

      June 01, 2015 at 5:46 am

      This is a great recipe! Thanks very much!

      I wonder if I can use red cabbage instead of green....what do you think?
      (It's what I have on hand).

      Reply
    8. Julie says

      June 23, 2019 at 2:33 pm

      I love this recipe. To shorten the time to make it I cheat and use a package of shredded cabbage ,that you can grab from any grocery store, and layer it all as a casserole. It still turns out great and really cut back on the preparation time.

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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