Creamy Mushroom and Buckwheat Stuffed Cabbage Rolls

These gluten-free cabbage rolls are hearty and filling. The creamy mushroom and buckwheat filling is a perfect combination for a satisfying meal.

30m

Prep Time

30m

Cook Time

Servings

Ingredients

4 large cabbage leaves

2 cups sliced mushrooms

1 cup cooked buckwheat

1/2 cup diced onion

2 cloves garlic, minced

1/4 cup vegetable broth

1/4 cup unsweetened almond milk

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Instructions

Step 1

Preheat the oven to 375°F.

Step 2

Carefully remove the cabbage leaves from the head and blanch them in boiling salted water for 2 minutes.

Step 3

Drain and rinse the cabbage leaves with cold water to stop the cooking process.

Step 4

In a pan, heat the olive oil over medium-high heat.

Step 5

Add the onions and garlic, and cook until tender, about 5 minutes.

Step 6

Add the mushrooms and cook until they release their moisture and are lightly browned, for about 10 minutes.

Step 7

Add the cooked buckwheat, almond milk, vegetable broth, and herbs into the pan.

Step 8

Stir until well combined and cook for an additional 5 minutes until the liquids are absorbed and the flavors have blended together.

Step 9

Season with salt and pepper as needed.

Step 10

To assemble, lay the cabbage leaves out on a clean cutting board and fill each one with the mushroom mixture.

Step 11

Roll up tightly and place seam side down in a baking dish.

Step 12

Cover and bake for 30 minutes, or until the cabbage rolls are tender.

Step 13

Serve hot and enjoy!