Grandma’s Stuffed Cabbage

Grandma’s Stuffed Cabbage

Serves 4


1 medium white cabbage
3 cups brown rice, cooked
1 cup mushrooms, chopped
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
16 ounces tomato sauce
Nondairy Romano or Parmesan cheese (optional)


  1. Preheat oven to 375°F.

  2. Parboil the cabbage for about 5 minutes by placing it in a large pot of boiling water. After draining, remove the core of the cabbage and you will find each leaf comes off easily.

  3. While the cabbage is cooling, combine the brown rice, chopped mushrooms, and seasonings in a separate bowl.

  4. When the leaves are cool enough to handle, place approximately 3 tablespoons of the mixture on one leaf, then fold up carefully, tucking in the sides as you roll. Use 2 smaller leaves together to make the last rolls.

  5. Place the rolls seam side down, in a shallow pan and spoon the tomato sauce over. If desired, sprinkle some nondairy Romano or Parmesan cheese over the top.

  6. Bake for 40 minutes or until thoroughly heated.


  1. Null, Gary. The Healing Foods Cookbook: Vegan Recipes to Heal and Prevent Diabetes, Alzheimer’s, Cancer, and More. Gary Null Publishing, 2016.