I grew up eating cabbage rolls as a child, eagerly looking forward to visits to my Grandma in Colorado where I could eat my fill of the delicious stuffed bread rolls that were always prepared before our arrival. Later on in my childhood, I moved to Nebraska where a local fast food chain, Runza, sold a similar stuffed bread roll (but with meat). Intrigued by this, I decided to create a 100% from scratch version that mashed up my childhood nostalgia for the vegetarian cabbage rolls with those found at Runza for a more complex and unique recipe. These are not to be confused with the Russian Golubtsi that are also called cabbage rolls in larger circles. Something about these German influenced cabbage rolls seem to be only found in Nebraska and Pennsylvania.
Divide into 2 cups (280 grams) and 2 1/3 cup (326 grams)
Hand chopped into shreds
One small. Small dice.
This is what I had on hand and chose to use it all. You can increase or decrease according to personal preference.
I used white and brown mushrooms and sliced them. You could increase or decrease this to personal preference, or substitute in other mushrooms or vegetables.
I found that you need a lot of salt and pepper to season the cabbage, so taste throughout the cooking time to ensure the seasoning is right.
8 grams of cheese per cabbage roll