Baked Salmon, Stuffed Cabbage Rolls & Collard Greens

Stuffed cabbage rolls with brown rice, onions and mushrooms, baked salmon and a side of collard greens. You need this and HAPPY FRIDAY! As you all know I am always trying to reduce my calories and eat a little healthier. This meal actually turned out pretty good. I’m not a cook, naturally and I often don’t know how long things remain in the oven or how much of any particular ingredient I’ve added.—-Hey, don’t judge me,  I’m working on it. 




Below you will find the recipe to my veggie stuffed cabbage rolls. I usually prep and cut up all of my ingredients- then I start cooking. It’s probably a little less professional than some of you amazing home cooks, but it works for me. I usually just back my salmon with Flavor God, or Mrs. Dash, a little Old Bay and some fresh herbs. 

Vegetarian Stuffed Cabbage Rolls
Serves 4
Vabbage leaves stuffed with rice, mushrooms and onions.
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
  1. 8-10 large cabbage leaves
  2. 1/2 tablespoon olive oil
  3. 1 white onion, chopped
  4. 1 clove garlic, minced
  5. 2 cups mushrooms, chopped
  6. Sea Salt (to taste)
  7. Pepper (to taste)
  8. 1/2 cup white wine
  9. 1 tablespoon fresh rosemary and/or thyme
  10. 1 jar of Ragu (select your desired flavor)
  1. Bring a large pot of water to a boil.
  2. Add cabbage leaves, reduce heat to a simmer, and let cook for about 3 to 5 minutes until leaves are soft but not falling apart. Drain and set aside.
  3. Add mushrooms and onions and salt and pepper to pan
  4. Cover and cook over medium heat for about 5 minutes. Add wine and continue to cook until all liquid has evaporated.
  5. Stir in rosemary and/or thyme, and remove pan from heat. Set aside to cool.
  6. Boil rice in a separate pan, follow usual instructions.
  7. Mix, rice, mushrooms, onions, rosemary/tyme together.
  8. To assemble rolls, lay 1 cabbage leaf out on a flat surface.
  9. Place about 1-2 tablespoon filling 1 to 2 inches from one edge of leaf.
  10. Fold in the sides, and roll up as you would a burrito, forming a compact stuffed cabbage leaf. Repeat with remaining leaves and filling.
  11. Place each roll seam side down in the saucepan with sauce. Use a spoon to drizzle some sauce over.
  12. Cover and let rolls simmer for about 10 minutes, or until heated through.
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Facebook Comments

  • Eva

    This looks amazing! I’ll have to add it to my recipe box. We love salmon around here… 🙂

  • This looks really healthy. I don’t eat salmon but collard greens goes well with everything!

  • Donna Shana

    Oh no! LOL, ok I get that. Yes, the collards were the bomb.Thanks!

  • Donna Shana

    Thanks Eva! It really was. I was totally surprised.

  • Tia

    Those look delicious and super easy! Saving for later. 🙂

  • This sounds really good, we are big salmon lovers in my home. We eat it at least once a week. This looks delicious.

  • I have never had the stuff cabbage rolls. I may have to find something like this as I am looking for new recipes and healthier lighter meals.

  • I have never had stuffed cabbage rolls, but this looks AMAZING! Can’t wait to try it!