Leek and Mushroom Cabbage Rolls

Leek and Mushroom Cabbage Rolls



  • 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
  • 3-4 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


  • 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. 
Tried this recipe?Let us know how it was!