Lenten cabbage rolls made from Chinese cabbage with rice and mushrooms

Let’s prepare delicious, satisfying and very aromatic cabbage rolls with rice and mushrooms! The recipe is perfect for fasting people, vegetarians and those who love vegetables. We will use tender leaves of Chinese cabbage as a base. They are thin, pliable and hold their shape well, so they do not require preliminary heat treatment.

For the filling we will use sautéed champignons with onions and boiled rice. If desired, you can use wild mushrooms, for example porcini or boletus. They must first be thoroughly washed, boiled, and then fried with onions.

Lenten cabbage rolls stewed in aromatic tomato sauce will create a sensation at a family dinner. They turn out very appetizing, juicy and tender. After trying this recipe, you will want to cook it not only during Lent! Be sure to try it!

Ingredients for preparing lean cabbage rolls with rice and mushrooms from Chinese cabbage:


  • Chinese cabbage – 350 g.

  • Long grain rice – 100 g.

  • Fresh champignons – 400 g.

  • Onions – 2 pcs.

  • Carrots – 1 pc.

  • Tomato sauce – 100 g.

  • Vegetable oil – 50 ml.

  • Water – 300 ml.

  • Sugar – 1 tsp.

  • Salt – 1 tsp.

  • Khmeli-suneli seasoning – 0.5 tsp.

  • Smoked ground paprika – 0.5 tsp.

  • Fresh dill – 20 g.

  • Bay leaf – 2 pcs.

  • Black allspice – 2-3 peas.

Recipe for lean cabbage rolls with rice and mushrooms from Chinese cabbage

Step-by-step instruction:

1. Wash the rice thoroughly, fill the cereal with water in a ratio of 1:2. Add salt to taste, boil the rice until half cooked. Place the rice in a sieve and cool to room temperature.

2. Peel one onion, cut into small cubes, and place in a deep frying pan with heated vegetable oil. Stirring occasionally, saute the vegetables over medium heat until light golden brown.

3. Wash fresh champignons, clean the mushroom caps if necessary. Cut the champignons into medium-sized cubes and add them to the pan with the sautéed onions. Stirring, continue to fry the ingredients together over medium heat until the mushrooms are cooked.

4. Place the champignons and onions that have cooled to room temperature into a deep bowl. Add rice boiled until half cooked, salt and spices to taste. Mix the cabbage roll filling until smooth.

5. Cut off the base of Chinese cabbage and disassemble the head into leaves. Using a sharp knife, cut off the rough part of the leaves so that the stuffed cabbage rolls are easier to roll and hold their shape well.

6. Place 1-2 tablespoons of filling on the base of the Chinese cabbage leaf.

7. Carefully roll the dough into a tight roll so that the filling is inside.

8. In this way we form all the cabbage rolls with lean filling. Place them in a saucepan with high sides.

9. Prepare tomato sauce for cabbage rolls. Peel the second onion and cut into small cubes. Wash the carrots, peel them, and chop them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil.

10. Stirring, saute the onions and carrots over medium heat until the vegetables are soft. Then add tomato sauce, salt, sugar, bay leaf and black allspice for flavor.

11. Pour 300 ml of hot water into the resulting mixture. Mix the ingredients. Cover the pan with a lid and bring the tomato sauce to a boil.

12. Pour the prepared tomato sauce over the cabbage rolls in a saucepan. Cover the dish with a lid and simmer the lean cabbage rolls over low heat for 20 minutes.

13. Decorate the finished cabbage rolls with rice and mushrooms with dill and serve immediately after cooking along with tomato sauce as a main dish.

Bon appetit!

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