The first time I made these stuffed cabbage rolls with cornmeal and mushrooms was when I found a jar of cornmeal forgotten in the pantry since autumn. I wasn't in the mood for meat and wanted something that would keep well in the fridge for a few days. They were all eaten, so since then I keep making them whenever I have fresh cabbage and mushrooms on hand. I like to make a big pot, enough for two or three meals, especially during fasting periods or when guests come and I want something hearty yet light.
Quick Info
Total time: 3.5 - 4 hours (including wrapping)
Servings: 14-16 (a large pot, about 40-50 small rolls)
Difficulty: medium (wrapping takes time, but it's not complicated)
Ingredients
For the stuffed cabbage rolls:
4-5 small cabbages, with tender leaves
2 cups cornmeal (about 350 g)
1/2 cup rice (about 100 g)
700 g mushrooms (champignon or a mix, weighed raw)
4 medium onions (400 g)
1 large carrot (120 g)
2 bell peppers (or 2 red peppers, about 300 g)
500 ml homemade tomato sauce
5 tablespoons oil (I use sunflower oil, palm oil works too)
1 tablespoon sweet paprika
1 tablespoon Vegeta or vegetable salt (optional)
Salt, pepper
Vinegar (1 tablespoon)
Dried thyme (2-3 sprigs) and dill (dried or fresh)
Preparation Method
1. Preparing the cabbage
Separate the leaves from the cabbage, choosing the most intact ones for wrapping. Boil a large pot of water with salt and a tablespoon of vinegar. Blanch the leaves for 1-2 minutes until softened, remove them, and let them cool on a tray. Gently pound the thick vein with a meat mallet or cut it with a knife to roll the cabbage without tearing.
2. The filling
Finely chop the onion. Sauté the onion in 3 tablespoons of oil over medium heat for 5-6 minutes until it becomes translucent. Grate the carrot (using the large side), add it to the onion, and cook for another 2-3 minutes. Add the diced bell peppers and cleaned, cubed mushrooms (not too small, so the texture is felt). Mix, cover with a lid, and simmer on low heat to reduce the mushroom liquid (15-20 minutes), stirring occasionally.
3. The cornmeal and rice
Wash the cornmeal and rice separately in a sieve under cold running water until the water runs clear. Drain well.
4. Finalizing the filling
When the mushroom mixture has reduced and there is no liquid on top, add three-quarters of the tomato sauce (about 375 ml), the drained cornmeal and rice, paprika, Vegeta (if using), salt, and pepper. Mix well, keep on low heat uncovered for another 10-15 minutes to bind. The filling should be cohesive and quite compact, not watery. Remove from heat, add the remaining oil (2 tablespoons), mix, and let cool slightly.
5. Wrapping the cabbage rolls
Cut the blanched leaves into squares (about 10x10 cm, or as size allows). Place a tablespoon of filling on each, roll tightly, and tuck the ends underneath with your fingers. If there is leftover filling, use the remaining cabbage to make smaller rolls or place it directly in the pot.
6. Arranging in the pot
Place sprigs of thyme, a little dill, and a thin layer of finely chopped cabbage at the bottom of the pot. Arrange the cabbage rolls in a circular pattern, as compact as possible. Sprinkle thyme, dill, and cabbage between layers. Finally, pour the remaining tomato sauce and add enough water to completely cover the rolls.
7. Boiling
Put the lid on and simmer on low heat for 2.5-3 hours. If the liquid reduces too much, add warm water. At the end, check one roll to see if it’s cooked and the leaf is soft.
Why I make this recipe often
They are filling, and they keep well for the second or third day. I like that I can make them completely vegan, but also with rice, cornmeal, and vegetables. They can be reheated without any issues. There’s no need to supervise the pot too often while boiling.
Tips and Variations
Tips
If the cabbage leaves are too tough or thick, after blanching, pound them with a meat mallet; otherwise, they risk tearing when rolled.
The cornmeal must be washed well so that no dust or corn husks remain.
I do not recommend pre-cooked rice.
Mushrooms release a lot of water – if after 20 minutes they are still floating in liquid, lift the lid and increase the heat slightly.
If you prefer a slightly sour taste, you can add a few tablespoons of sauerkraut juice or vinegar while boiling.
Substitutions
Bell peppers can be replaced with red sweet peppers.
Homemade tomato sauce can be replaced with store-bought sauce, possibly diluted with a little water.
If you don't have cornmeal, you can use only rice (about 1.5 cups), but the texture will be different.
You can also use sauerkraut without blanching, just rinsed of salt.
Variations
You can add a handful of chopped nuts for texture, especially if you want them to be even more filling.
A few slices of smoked meat between layers, if you're not fasting.
For a different taste, replace a third of the mushrooms with well-drained grated zucchini.
If you want smaller rolls, use only half a leaf for each.
Serving Ideas
They go well with polenta and hot peppers. If you're not fasting, cold sour cream is classic.
They can also be eaten cold as an appetizer with homemade bread.
Frequently Asked Questions
Can the cabbage rolls with cornmeal and mushrooms be frozen?
Yes, you can freeze them after they have completely cooled. They keep well for up to 2 months. To reheat, thaw them slowly in the fridge, then heat on low with a little water or sauce.
What can I substitute for cornmeal if I can't find it?
You can substitute with 1.5 cups of rice or 1 cup of hulled millet, washed well. The texture will be different, but the filling will still bind.
Can I make them with sauerkraut?
Yes, they turn out very well with sauerkraut. Do not blanch it; just rinse it if it's too salty.
What kind of mushrooms should I use?
Champignon or oyster mushrooms work best. You can also use a mix, but be careful not to use mushrooms with too strong flavors, like porcini.
Can they be baked in the oven?
Yes, after placing everything in the pot, you can cover it and bake at 180°C for 2-2.5 hours. Make sure there is always enough liquid to cover the rolls halfway.
Nutritional Values
A serving of 2-3 rolls (about 180 g):
Calories: 120-140 kcal
Protein: 4-5 g (from mushrooms and rice)
Carbohydrates: 25-28 g
Fats: 2-4 g
No cholesterol, high fiber from cabbage, mushrooms, and cornmeal.
Storage and Reheating
They can be stored in the fridge, covered, for up to 5 days. To reheat, place the pot directly on low heat with a little extra liquid (water or sauce). They can also be reheated in the oven or microwave. I do not recommend reheating them multiple times; it's better to heat only what you will eat.
Quick Info
Total time: 3.5 - 4 hours (including wrapping)
Servings: 14-16 (a large pot, about 40-50 small rolls)
Difficulty: medium (wrapping takes time, but it's not complicated)
Ingredients
For the stuffed cabbage rolls:
4-5 small cabbages, with tender leaves
2 cups cornmeal (about 350 g)
1/2 cup rice (about 100 g)
700 g mushrooms (champignon or a mix, weighed raw)
4 medium onions (400 g)
1 large carrot (120 g)
2 bell peppers (or 2 red peppers, about 300 g)
500 ml homemade tomato sauce
5 tablespoons oil (I use sunflower oil, palm oil works too)
1 tablespoon sweet paprika
1 tablespoon Vegeta or vegetable salt (optional)
Salt, pepper
Vinegar (1 tablespoon)
Dried thyme (2-3 sprigs) and dill (dried or fresh)
Preparation Method
1. Preparing the cabbage
Separate the leaves from the cabbage, choosing the most intact ones for wrapping. Boil a large pot of water with salt and a tablespoon of vinegar. Blanch the leaves for 1-2 minutes until softened, remove them, and let them cool on a tray. Gently pound the thick vein with a meat mallet or cut it with a knife to roll the cabbage without tearing.
2. The filling
Finely chop the onion. Sauté the onion in 3 tablespoons of oil over medium heat for 5-6 minutes until it becomes translucent. Grate the carrot (using the large side), add it to the onion, and cook for another 2-3 minutes. Add the diced bell peppers and cleaned, cubed mushrooms (not too small, so the texture is felt). Mix, cover with a lid, and simmer on low heat to reduce the mushroom liquid (15-20 minutes), stirring occasionally.
3. The cornmeal and rice
Wash the cornmeal and rice separately in a sieve under cold running water until the water runs clear. Drain well.
4. Finalizing the filling
When the mushroom mixture has reduced and there is no liquid on top, add three-quarters of the tomato sauce (about 375 ml), the drained cornmeal and rice, paprika, Vegeta (if using), salt, and pepper. Mix well, keep on low heat uncovered for another 10-15 minutes to bind. The filling should be cohesive and quite compact, not watery. Remove from heat, add the remaining oil (2 tablespoons), mix, and let cool slightly.
5. Wrapping the cabbage rolls
Cut the blanched leaves into squares (about 10x10 cm, or as size allows). Place a tablespoon of filling on each, roll tightly, and tuck the ends underneath with your fingers. If there is leftover filling, use the remaining cabbage to make smaller rolls or place it directly in the pot.
6. Arranging in the pot
Place sprigs of thyme, a little dill, and a thin layer of finely chopped cabbage at the bottom of the pot. Arrange the cabbage rolls in a circular pattern, as compact as possible. Sprinkle thyme, dill, and cabbage between layers. Finally, pour the remaining tomato sauce and add enough water to completely cover the rolls.
7. Boiling
Put the lid on and simmer on low heat for 2.5-3 hours. If the liquid reduces too much, add warm water. At the end, check one roll to see if it’s cooked and the leaf is soft.
Why I make this recipe often
They are filling, and they keep well for the second or third day. I like that I can make them completely vegan, but also with rice, cornmeal, and vegetables. They can be reheated without any issues. There’s no need to supervise the pot too often while boiling.
Tips and Variations
Tips
If the cabbage leaves are too tough or thick, after blanching, pound them with a meat mallet; otherwise, they risk tearing when rolled.
The cornmeal must be washed well so that no dust or corn husks remain.
I do not recommend pre-cooked rice.
Mushrooms release a lot of water – if after 20 minutes they are still floating in liquid, lift the lid and increase the heat slightly.
If you prefer a slightly sour taste, you can add a few tablespoons of sauerkraut juice or vinegar while boiling.
Substitutions
Bell peppers can be replaced with red sweet peppers.
Homemade tomato sauce can be replaced with store-bought sauce, possibly diluted with a little water.
If you don't have cornmeal, you can use only rice (about 1.5 cups), but the texture will be different.
You can also use sauerkraut without blanching, just rinsed of salt.
Variations
You can add a handful of chopped nuts for texture, especially if you want them to be even more filling.
A few slices of smoked meat between layers, if you're not fasting.
For a different taste, replace a third of the mushrooms with well-drained grated zucchini.
If you want smaller rolls, use only half a leaf for each.
Serving Ideas
They go well with polenta and hot peppers. If you're not fasting, cold sour cream is classic.
They can also be eaten cold as an appetizer with homemade bread.
Frequently Asked Questions
Can the cabbage rolls with cornmeal and mushrooms be frozen?
Yes, you can freeze them after they have completely cooled. They keep well for up to 2 months. To reheat, thaw them slowly in the fridge, then heat on low with a little water or sauce.
What can I substitute for cornmeal if I can't find it?
You can substitute with 1.5 cups of rice or 1 cup of hulled millet, washed well. The texture will be different, but the filling will still bind.
Can I make them with sauerkraut?
Yes, they turn out very well with sauerkraut. Do not blanch it; just rinse it if it's too salty.
What kind of mushrooms should I use?
Champignon or oyster mushrooms work best. You can also use a mix, but be careful not to use mushrooms with too strong flavors, like porcini.
Can they be baked in the oven?
Yes, after placing everything in the pot, you can cover it and bake at 180°C for 2-2.5 hours. Make sure there is always enough liquid to cover the rolls halfway.
Nutritional Values
A serving of 2-3 rolls (about 180 g):
Calories: 120-140 kcal
Protein: 4-5 g (from mushrooms and rice)
Carbohydrates: 25-28 g
Fats: 2-4 g
No cholesterol, high fiber from cabbage, mushrooms, and cornmeal.
Storage and Reheating
They can be stored in the fridge, covered, for up to 5 days. To reheat, place the pot directly on low heat with a little extra liquid (water or sauce). They can also be reheated in the oven or microwave. I do not recommend reheating them multiple times; it's better to heat only what you will eat.