Cabbage Dumplings with Mushroom & Rice
Tender cabbage leaves rolled around a savory rice, mushroom, and herb filling, then seared until golden and gently simmered until warmed through.
Equipment
- Large pot
- Large skillet
- Cutting board
- Small knife
- Tongs
- Lid (to fit the skillet)
Ingredients
- 1 large green cabbage
- 1½ cups cooked white rice or brown rice
- 2 cups finely chopped mushrooms
- 1 medium carrot finely diced
- 1 small onion finely diced
- 3 garlic cloves minced
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh dill chopped (optional)
- 2 tbsp olive oil
- 2 tbsp vegetable broth
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp black pepper
- 1 tsp salt or to taste
- ½ tsp onion powder optional
- ½ tsp garlic powder optional
Instructions
- Cook the Filling Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened, then stir in the garlic, carrot, and mushrooms. Cook for another 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and everything softens nicely. Stir in the cooked rice, vegetable broth, dried thyme, paprika, black pepper, salt, onion powder, and garlic powder. Cook for another 2 minutes so the rice absorbs the seasoning and broth. Remove from heat and fold in the fresh parsley and dill. Let the filling cool slightly before handling.
- Prepare and Roll Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and lower them into the boiling water for about 2–3 minutes, just until softened and pliable. Remove and let cool enough to handle, then shave down any thick part of the center rib so the leaf folds more easily.Lay each softened leaf flat, place a generous spoonful of filling near the base, fold in the sides, and roll upward into a neat bundle, tucking the ends in as you go.
- Sear and Finish Warm a splash of olive oil in a large skillet over medium heat. Arrange the dumplings seam side down and sear for 3–4 minutes on each side until lightly golden. Add a small splash of vegetable broth, cover, and let simmer gently for another 8–10 minutes until everything warms through completely.
Notes
- Let the filling cool slightly before rolling; warm filling makes the leaves harder to fold neatly.
- Trim the thick center rib of each leaf so it folds smoothly without tearing.
- Don't overfill each leaf, too much filling can cause the dumplings to burst open while cooking.