If you’re looking for a hearty, comforting vegetarian dinner, you’ve got to try this Vegetarian Cabbage Rolls with Mushroom Wild Rice Recipe. It’s cozy, flavorful, and packed with wholesome ingredients that make every bite a delight.

The dish shows a white oval baking dish filled with several layers of cooked cabbage leaves. Each leaf has a bright red sauce spread on top, giving a textured mix of red and green from the cabbage veins. Some fresh green herb pieces are sprinkled over the top layer, standing out against the red sauce. The dish is placed on a surface with a white marbled texture, with a beige cloth partly under the dish and a wooden board with fresh greens in the background. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegetarian Cabbage Rolls with Mushroom Wild Rice Recipe
Top Tip
How to Serve Vegetarian Cabbage Rolls with Mushroom Wild Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetarian Cabbage Rolls with Mushroom Wild Rice Recipe

Why You'll Love This Recipe

Whenever I make these vegetarian cabbage rolls, they quickly become a favorite in my kitchen. The combination of wild rice, mushrooms, and aromatic herbs wrapped in tender cabbage leaves is simply irresistible.

Wholesome & Filling: Packed with wild rice and earthy mushrooms, these rolls keep you satisfied without any meat.
Comfort Food Done Right: A warm tomato sauce smothers these rolls, giving you all the cozy vibes on a dinner table.
Make-Ahead Friendly: Prepare in advance and bake when ready, perfect for busy weeknights or meal prep.
Vegetarian & Nourishing: This recipe is a nourishing, vegetable-packed main dish everyone will love.

Ingredients & Why They Work

Most of these ingredients you might already have in your pantry or can easily find at your local grocer. Choosing fresh mushrooms and a good quality wild rice mix makes a big flavor difference in the filling.

Flat lay of a small pile of wild rice mix with grains in natural shades of brown and black, a tablespoon of golden olive oil in a small white ceramic bowl, a peeled onion sliced into diced pieces, three whole uncracked brown garlic cloves, a cluster of fresh white button mushrooms finely chopped, a small pinch of bright red dried pepper flakes in a tiny white bowl, dried basil and thyme herbs sprinkled neatly in separate small white bowls, a large vibrant green savoy cabbage with crinkled leaves, a small white bowl filled with deep red tomato sauce, another small white bowl with thick deep red tomato paste, a small white bowl containing dried smoked paprika powder, a small white bowl with mixed salt and black pepper, and a small white bowl of clear light vegetable broth; all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wild rice mix: Adds a chewy, nutty texture and makes the filling hearty.
Olive oil: Used for sautéing, it brings out the richness in the vegetables.
Onion: Provides a sweet base flavor when cooked down until golden.
Garlic: Adds a warming aroma and depth to the stuffing and sauce.
Mushrooms: Their earthiness perfectly complements the wild rice and adds umami.
Red pepper flakes: A pinch gives the filling a subtle kick without overpowering.
Dried basil & thyme: Herbs bring an herbaceous, fragrant note to both filling and sauce.
Salt & pepper: Essential for seasoning and bringing all flavors together.
Tomato sauce & tomato paste: Create a rich, tangy sauce that coats the rolls perfectly.
Garlic powder & smoked paprika: Enhance the tomato sauce with smoky and savory nuances.
Vegetable broth: Adds moisture and depth to the sauce’s flavor.
Savoy cabbage: Tender leaves that are easy to roll and bake without breaking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Vegetarian Cabbage Rolls with Mushroom Wild Rice Recipe is how adaptable it is. Whether you're looking to add your own twist or accommodate dietary needs, you can easily tweak it to suit your taste or what’s in season.

Variation: For a bit of extra depth, I love stirring in a splash of soy sauce or tamari into the wild rice and mushroom filling. It adds a subtle umami boost that complements the earthy mushrooms wonderfully.
Seasonal twist: During the fall, swapping mushrooms for roasted butternut squash and adding sage gives the filling a lovely seasonal warmth.
Grain substitute: If wild rice isn’t your favorite, I’ve used brown rice or quinoa instead. Both work beautifully and give a slightly different but equally satisfying texture.
Broth switch-up: Using vegetable broth really enriches the sauce, but in a pinch, you can swap it for water — just keep in mind it might mellow out the sauce’s flavor a bit.

Step-by-Step: How I Make Vegetarian Cabbage Rolls with Mushroom Wild Rice Recipe

The image shows a white plate on a white marbled surface, holding two cabbage leaves rolled and covered with bright red tomato sauce garnished with chopped green herbs. One of the cabbage rolls is whole, and the other is cut in half, showing a filling inside made of brown lentils and small diced pieces of vegetables. The cabbage has a slightly charred, textured look, with sauce dripping slightly around it on the plate. The plate is next to a beige cloth and a wooden board with green herbs in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat the oven and prepare the rice

First things first, set your oven to 350°F (175°C) so it’s ready to go once your rolls are assembled. While the oven warms up, cook the wild rice mix following the package instructions until tender and fluffy. This usually takes a bit longer than other grains, so keep an eye on it. Fluffy rice is key for a light, hearty filling!

Step 2: Sauté the veggies for a flavorful filling

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add your diced onion and cook, stirring frequently, until it’s a beautiful golden hue — about 10 to 12 minutes. This slow sauté brings out sweetness that enhances the whole dish. Next, toss in the minced garlic, chopped mushrooms, a pinch of red pepper flakes, thyme, basil, salt, and pepper. Cook everything together for another 7 to 10 minutes until the mushrooms soften and release their earthy aroma. Finally, stir in the cooked wild rice, letting all those flavors meld together perfectly.

Step 3: Simmer a rich, savory tomato sauce

While your veggies are sizzling, it’s a great time to get your sauce going. In a small saucepan, combine the tomato sauce, tomato paste, garlic powder, basil, thyme, smoked paprika, salt, pepper, and vegetable broth. Turn the heat to medium and bring it to a gentle simmer. Cover the pan and let the sauce simmer for 5 minutes to marry the flavors. Don’t forget to stir half a cup of this sauce right into your mushroom and rice filling — this keeps the stuffing nice and moist while adding extra tangy richness.

Step 4: Soften the cabbage leaves for easy rolling

Next, take the savoy cabbage leaves you carefully removed earlier and place them in a large bowl. Pour boiling water over the leaves until they’re fully submerged, then cover with a plate or a lid to trap the steam. Let them soak for 10 minutes. This softens the tough leaves, making them much easier to roll without tearing — such a helpful trick to keep your rolls neat and intact!

Step 5: Assemble your rolls with care

Gently remove a cabbage leaf from the water, giving it a little shake to get rid of excess water. Place about 2 to 4 tablespoons of the rice and mushroom filling at one end of the leaf — more filling for larger leaves, less for smaller. Then, roll it up like a burrito, folding the sides in as you go to tuck the filling securely inside. Lay each finished roll seam-side down in a 9x13 inch baking dish that’s been lightly coated with a thin layer of the tomato sauce you prepared. Repeat until all the filling is used.

Step 6: Bake to tender perfection

Pour the remaining tomato sauce evenly over your arranged cabbage rolls. Pop the baking dish into your preheated oven and bake for 40 to 50 minutes. You’ll want the rolls to be warmed through and the cabbage leaves to be wonderfully tender. The sauce will bubble up around the edges, making everything look as comforting as it tastes.

Step 7: Serve and savor

Once baked, pull the rolls from the oven and let them rest just a couple minutes if you can resist. Then dig in! These hearty, flavorful Vegetarian Cabbage Rolls with Mushroom Wild Rice are perfect warm, loaded with savory filling wrapped in tender cabbage and smothered in that rich tomato sauce.

Top Tip

Making Vegetarian Cabbage Rolls with Mushroom Wild Rice Recipe can be a breeze with a few helpful tips that bring out the best flavors and textures in this comforting dish.

Softening the Cabbage Leaves: Make sure to soak savoy cabbage leaves in boiling water for a full 10 minutes. This softens them perfectly and makes rolling much easier without tearing.
Even Filling Distribution: I’ve found that using 2-4 tablespoons of filling depending on leaf size prevents overstuffing and helps achieve a neat, tight roll every time.
Sauce Secret: Stirring half a cup of the sauce into the wild rice and mushroom mixture adds extra depth of flavor right inside every roll. Don’t skip this step!
Baking Patience: Resist the temptation to cut cooking time short—the 40-50 minute bake at 350°F allows the cabbage to become tender and the flavors to meld beautifully.

How to Serve Vegetarian Cabbage Rolls with Mushroom Wild Rice Recipe

A light green cabbage leaf lays flat on a light wooden board, opened wide like wings, with a small pile of cooked minced mixture placed in the center-upper part of the leaf. The filling is made of finely chopped ingredients, appearing brown with bits of white and darker brown, possibly cooked onions and mushrooms. The cabbage leaf shows darker green shades near the top and lighter green towards the base, giving a fresh look. The wooden board has a smooth texture with visible grain patterns. The background features a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To brighten up the plates visually and add a fresh touch, sprinkle the cabbage rolls with chopped fresh parsley or basil. A dollop of vegan sour cream or a light drizzle of tahini also complements the tomato sauce beautifully. For a little zing, a squeeze of fresh lemon juice over the rolls right before serving can elevate the flavors.

Side Dishes

These vegetarian cabbage rolls make a complete meal on their own, but you can pair them with a crisp green salad tossed in a lemon vinaigrette or roasted root vegetables like carrots and parsnips for extra heartiness. For a cozy touch, creamy mashed potatoes or garlic bread work wonderfully alongside.

Make Ahead and Storage

Storing Leftovers

Store any leftover vegetarian cabbage rolls in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to develop, making the leftovers taste even better!

Freezing

You can freeze these rolls to enjoy later—place them in a freezer-safe container or wrap tightly with foil and plastic wrap. They keep well for up to one month in the freezer. When ready to eat, thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the cabbage rolls and sauce in an oven-safe dish, cover with foil, and warm at 350°F for about 20-25 minutes or until heated through. Alternatively, microwave individual portions covered loosely with a microwave-safe lid for 2-3 minutes, stirring the sauce over the rolls halfway.

Frequently Asked Questions:

Can I use a different type of cabbage for this recipe?

While savoy cabbage is ideal due to its tender and flexible leaves, you can substitute with green or napa cabbage. Just be sure to soften the leaves thoroughly in boiling water to make rolling easier.

Is it possible to make this recipe gluten-free?

Yes! All the ingredients in this Vegetarian Cabbage Rolls with Mushroom Wild Rice Recipe are naturally gluten-free as long as you check your tomato sauce and broth labels to avoid any gluten-containing additives.

How do I prevent the rolls from falling apart during baking?

Rolling the cabbage leaves snugly like a burrito and tucking in the sides helps keep the filling secure. Also, arranging them seam side down in the baking dish helps the rolls maintain their shape while cooking.

Can I prepare the filling ahead of time?

Absolutely! You can prepare the stuffed cabbage rolls up to a day in advance and refrigerate them unbaked. When ready, just pour the sauce over, bake, and enjoy your hearty meal.

Final Thoughts

This Vegetarian Cabbage Rolls with Mushroom Wild Rice Recipe has become one of my absolute favorites for a wholesome and satisfying dinner. The blend of tender cabbage, hearty wild rice, and savory mushrooms nestled in a rich tomato sauce feels like the ultimate comfort food. I hope this recipe brings you the same warmth and joy in your kitchen as it has in mine – it’s a true crowd-pleaser and a wonderful way to celebrate plant-based cooking.