Winter Stuffed Cabbage Rolls

For a delicious vegetarian starter try Simon Rimmer's tasty cabbage parcels, stuffed with rice, mushrooms and squash
By Simon Rimmer
Winter Stuffed Cabbage Rolls
  • Rating:
  • Serves: makes 20 cabbage rolls
  • Cook Time: 35 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 1 tbsp vegetable oil
  • 4 cloves garlic, crushed
  • 200 g shallots, finely chopped
  • 400 g short grain rice
  • 200 g chestnut mushrooms, chopped
  • 10 g sultanas
  • 10 g pine kernels, toasted
  • 1 lemon juice
  • 1 pinches black pepper
  • 200 g squash, cubed and roasted
  • 1 small bunch flat leaf parsley, finely chopped
  • 1 small bunch of mint, finely chopped
  • 20 leaves cabbage, Chinese, blanched in vegetable stock for 2 minutes
  • 125 g feta cheese, crumbled

For the sauce

  • 125 ml olive oil
  • 1 kg plum tomatoes
  • 2 bird's eye chillies, finely chopped
  • 1 green peppers, finely chopped
  • 1 pinches black pepper


1. Heat the vegetable oil in a heavy-based saucepan. Add the shallot and garlic and fry gently until softened. Add the rice, mushrooms, sultanas, pine nuts and lemon juice and fry for 1 minute.

2. Season with salt and freshly ground pepper, then add enough water to cover the rice by 1.5 cm. Bring to the boil, cover the pan and reduce the heat and simmer for 15 minutes until the rice is tender and the water absorbed.

3. Mix in the roasted squash, spring onion, parsley and mint. Rinse the cabbage leaves.

4. Place some of the rice mixture on each cabbage leaf and roll into a tight cigar-shaped parcel. Place seam by seam in a steamer and steam until heated through, around 10 minutes.

5. Meanwhile, make the tomato sauce. Heat the olive oil in a saucepan. Add in the tomatoes, chillies and green pepper and fry, stirring often, for 10 minutes until the mixture forms a textured sauce.

6. To serve,spoon a little sauce on the plate, top with 2 cabbage rolls and top with more sauce and a little crumbled Greek feta.

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