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. I would learn the ropes of cabbage-roll-making while–hopefully–also cranking out a decent recipe for them!
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 (you know, the big round heads we’ve all seen) instead of Savoy cabbage. Green cabbage was, for me, easier to find–and sturdy enough to hold up well.
Like, I said, 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.
Finish rolling. Voila! The occasional roll may suffer a tear or two, but don’t worry — they’ll stay intact in the slow cooker.
This recipe is really easy to make, and especially convenient if you go with the store-bought jar of marinara sauce. Yes, 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). But otherwise, it’s a cinch to put together–and definitely a tasty, comforting meal to come home to.
Me, I’m officially a cabbage roll convert. And–dare I say–newbie no more!
Print this recipePrep Time
45 minutesCook Time
8 hoursTotal Time
8 hours 45 minutesYield
4 servings* To toast the pine nuts, place a medium saute pan over medium heat and add the pine nuts. Cook, stirring frequently, until toasted and just beginning to get fragrant, 4-5 minutes. Watch closely and stir constantly toward the end of the toasting process, as they can burn easily!
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Comments
These rolls look so scrumptious! You made’em look so easy to make, Kare! Thanks for sharing! pinning!
Thanks, Savita! 🙂
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!
I love this recipe especially because it looks very easy to make!
Thanks Olivia! Yes – they are so easy. Plus *zero* work at dinner time thanks to the slow cooker, so total score. 🙂
This looks like a really fun recipe! I shall give this a try one of these days. Thanks for sharing!
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.
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.
Hi Kare,
These look delicious- but I don’t have a slow cooker. Any ideas on what to do?
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).