2 hours, hard, Serves 12
A Big Mountain Twist on classic cabbage rolls
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Create that 'meaty' texture without the meat taste with our Lion's Mane Crumble and Soy-Free Tofu


  • 1 large head of Cabbage
  • 1 tbsp Olive oil
  • 1 medium Onion, diced
  • 3 stalks Celery, diced
  • 1 Red Bell Pepper, diced
  • 4 cloves Garlic, diced
  • 2 tbsp Tomato Paste
  • 1 Pack Lion's Mane Mushroom Crumble
  • 1 Pack Soy-Free Tofu (cubed)
  • 1 tsp dried Thyme
  • 1 tsp dried Oregano
  • ½ tsp Smoked Paprika
  • 1 tbsp Balsamic Vinegar
  • ¼ cup Parsley, diced
  • 1 ¼ cup cooked Rice
  • 1 jar Tomato Sauce (28 oz)
  • Pepper
  • Salt

Recipe Preparation

  1. Fill a large pot half way with water, bring to a boil. Cut stem of cabbage, remove as much as you can. Place the whole head of cabbage stem up in pot and cover with lid. Steam 15-20 min or until leaves start coming away from cabbage. Remove cabbage from pot, let rest in a strainer until cool to handle.
  2. Add olive oil to a saucepan over medium high heat. Add onion, garlic, celery and a sprinkle of salt and pepper. Saute 3-5 min. Add red pepper, Lion's Mane Crumble, and Tofu. Cook 3-5 min. Add tomato paste and spices. Finally mix in balsamic vinegar and remove pan from heat.
  3. Add cooked rice and parsley to the filling and stir to combine. Taste and adjust seasoning if needed
  4. Preheat oven to 350
  5. Carefully pull leaves from cabbage, try not to rip them. Once you have 10-12 leaves, finely cut the rest of the cabbage. Trim the thick rib on the outside of each leaf, this makes it easier to roll. Place the first leaf concave side up on a clean surface and scoop 1/4 to 1/2 cup (depending on the leaf) of filling near the edge of the leaf. Roll the edge over the filling then fold the outside edges in before rolling the filling up the rest of the leaf. You should have a tight cabbage roll. Repeat until you are out of filling
  6. Pour 1/2 cup tomato sauce into the bottom of a baking dish Sprinkle some of the finely cut cabbage. Place the cabbage rolls seam side down into baking dish, packing rolls as tight as possible
  7. Spoon remaining sauce over cabbage rolls, bake covered 45-60 min