Meatless cabbage rolls

Cabbage rolls with meatless mushroom and bean mixture baked with tomatoes. Make extra portions – this goodie still tastes great after a day or two in a fridge.

Are you trying to scale down your meat consumption? This mushroom and bean mixture by Veronika from My Simple Dish can be used as an effective ground meat substitute.

categories: Main courses
portions: 4
time: 75 minutes



If you happen to have canned black beans, you’re good to go. Dried beans have to be cooked until soft first



Separate the cabbage leaves, without tearing it if possible. Then cut out the tough stalk part


Blanch the leaves for 2-3 minutes and let it cool down


Now preheat the owen to 180°C and prepare your stuffing and sauce



Add a spoon of olive oil to a pan and fry the chopped onion and bell pepper


Season with smoked paprika (you can use chili, if you like)


Add canned diced tomatoes, yeast and bring up to a boil


Half of the sauce goes into the baking tray


To make the filling, add mushrooms, cashew, celery stalk and roman cumin into a blender and blent till compact but still visible structure


Then stir in black beans


Put a nice amount of mixture onto the leaf, roll it up and seal it on sides


Put all the rolls on the nice bed of tomato sauce you prepared earlier and cover them with the other half of sauce. Put on a lid or make one from aluminum foil. Put in an over at 180°C for 45 minutes


Before serving, sprinkle each portion with grated cheese and microgreens