Leek and Mushroom Cabbage Rolls

Summer Cabbage Rolls
  • Author:
  • Yield: Serves 10 1x


1 small Savoy cabbage

9 oz. of leeks, washed, trimmed and finely chopped

9 oz. button or Shitake mushrooms, cleaned and finely chopped

2 Tbsp butter

34 large garlic cloves, finely minced

1/2 cup slivered almonds

1 Tbsp lemon juice

2 1/2 tsp sweet paprika

1 large egg, lightly beaten

1 cup low-sodium vegetable broth

Salt and pepper for taste, as needed

Dr Nandis Superfoods Cookbook


  • Preheat oven to 400 degrees.
  • Bring 7 quarts water to a boil in large pot.
  • Take 10 large outer leaves of the cabbage and blanch leaves in boiling water. About 2 minutes.
  • Remove from boiling water and place in cold water to keep color.
  • Drain and remove tough lower spine.
  • Chop 2 cups of remaining cabbage finely.
  • In a large skillet, melt butter over medium high heat and add cabbage, leeks, garlic and mushrooms. Saute for about 10-12 minutes.
  • Stir frequently.
  • Add almonds, lemon juice and paprika to mixture and continue to cook for about 5-6 minutes.
  • Remove pan and allow time to cool.
  • Add egg and salt and pepper to mixture.
  • Mix extremely well.
  • Divide stuffing equally between blanched cabbage leaves.
  • Roll leaves tightly.
  • Place seam side down and tightly packed in an ovenproof pan. Make sure it is a single layer.
  • Pour vegetable broth around the rolls.
  • Cover pan with foil and bake for 20-22 minutes.
  • Serve hot.


Use organic ingredients whenever possible.

Leek and Mushroom Cabbage Rolls