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Cabbage Roll Stew

Serves 6


    Cabbage Roll Stew

    Soup or stew? That’s up to you to decide. What is undeniable is that this hearty, stick-to-your-ribs meal is sure to fuel you up once the chill of fall sets into the air.


    Cabbage Roll Stew


    • 1/2 oz (14 g) dried porcini mushrooms
    • 3 cups (750 mL) boiling water
    • 2 Tbsp (30 mL) grapeseed oil or avocado oil
    • 3/4 lb (340 g) mixed mushrooms, trimmed and cut in halves or quarters
    • 1 small yellow onion, finely diced
    • 2 garlic cloves, minced
    • 2 Tbsp (30 mL) no-salt-added tomato paste
    • 28 oz can (796 mL) no-salt-added diced tomatoes
    • 4 cups (1 L) no-salt-added vegetable broth
    • 1/2 cup (125 mL) du Puy lentils, rinsed and picked through for rocks
    • 1/4 cup (60 mL) wild rice
    • 1 medium green cabbage, cut into bite-sized pieces, about 6 cups (1.5 L) total
    • 1 bay leaf
    • 1 tsp (5 mL) dried thyme
    • 2 Tbsp (30 mL) red wine vinegar
    • 1 tsp (5 mL) sea salt
    • 3/4 cup (180 mL) fresh parsley leaves, chopped (optional)


    Per serving:

    • calories229
    • protein11g
    • fat5g
      • saturated fat1g
      • trans fat0g
    • carbohydrates38g
      • sugars14g
      • fibre12g
    • sodium468mg



    In heatproof bowl, place porcini mushrooms and boiling water. Let mushrooms rehydrate for 15 minutes. Strain, making sure to save both rehydrated mushrooms and mushroom broth. Finely chop mushrooms and set both mushrooms and broth aside.


    In large 4 L stock pot or Dutch oven, warm oil over high heat. Add mixed mushrooms (except chopped porcini mushrooms) and allow to sear, stirring only very occasionally, until well browned, about 6 minutes. Turn heat down to medium and stir in onion. Cook, stirring often, for 3 minutes before adding reserved chopped porcini mushrooms, minced garlic, and tomato paste. Continue to cook, stirring often, for 2 minutes. All vegetables should be well covered in tomato paste and some should be sticking to the bottom of the pot.


    Deglaze bottom of pot with 1 cup (250 mL) reserved mushroom broth. Stir in diced tomatoes along with their juices, vegetable broth, remaining mushroom broth, lentils, and wild rice. Bring to a simmer before stirring in cabbage, bay leaf, and thyme. Cover pot with lid and cook on low, stirring occasionally, until lentils and rice are tender, about 40 to 45 minutes. Stir in vinegar and salt and let soup continue to cook for another 2 minutes. Remove from heat and stir in about 1/2 cup (125 mL) parsley, if using.


    When ready to serve, ladle soup into bowls and garnish with some more parsley, if desired. Eat while warm.


    Tip: tomatoes, dried mushrooms, and fresh mushrooms all contribute to the great punch of umami in this dish. Umami is one of the five basic tastes and is best described as being a savoury or meaty flavour. While it is said to boost the flavour of a dish, it may also help curb your appetite.



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