Hearty Buckwheat, Mushroom, & Tofu Stuffed Cabbage Rolls
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I grew up eating stuffed cabbage, and whenever I make any variation of it, I’m instantly flooded with nostalgia from my childhood in Belarus. There’s no feeling in the world quite like eating food from your own culture and experiencing that warm, comforting hug. This was my first time making stuffed cabbage with buckwheat, and it turned out even better than I expected!
Why You’ll Love These Plant-Based Cabbage Rolls
These cabbage rolls are hearty, comforting, and designed to actually keep you full. Buckwheat gives them structure and steady energy, tofu adds satisfying plant-based protein, and king oyster mushrooms bring deep, savory flavor. Finished with smoked paprika, fresh dill, and soy sauce wrapped in tender green cabbage, they’re a plant-based meal that’s nourishing, gut-friendly, and truly satisfying.
Ingredients You’ll Need
Here are the ingredients for the stuffed cabbage, and chances are you already have most of them at home.
1 medium green cabbage, remove outer leaves
1/2 cup raw buckwheat, rinsed
2 cups water with a pinch of salt
2 tbsp olive oil
1 large shallot, finely diced
1 large garlic clove, microplaned
3 king oyster mushrooms, small dice
1 block extra-firm tofu, pressed and crumbled
2 tsp smoked paprika
1 tbsp, soy sauce
Fresh dill, chopped
1 tbsp soy sauce or tamari
1 can tomato sauce
Salt & black pepper, to taste
Step-by-Step: How to Make the Cabbage Rolls
Prepare the cabbage leaves
Start by loosening the core: cut a small square around the center of the cabbage to make it easier for the leaves to separate. Place the cabbage in a pot of boiling salted water, and use tongs to lift the leaves off as they come loose..Cook the buckwheat
In a small pot, add buckwheat and enough water so there’s about 2 inches of water above the grains, plus a pinch of salt. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, until the buckwheat is tender. Remove from heat and let it sit, covered, for about 5 minutes to finish steaming.Sauté the aromatics and mushrooms
Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely diced shallot and sauté for 2–3 minutes until soft. Add 1 minced garlic clove and 3 diced king oyster mushrooms, cooking until fragrant and lightly golden.Mix the filling
Add the crumbled tofu and stir to combine. Then sprinkle in 2 tsp smoked paprika and mix it thoroughly with the tofu. Next, add the cooked buckwheat, chopped dill, and soy sauce. Season with salt and pepper to taste, and stir everything together until well combined.
5. Roll the cabbage leaves
Place a spoonful of filling at the base of each cabbage leaf. Fold in the sides and roll tightly to encase the filling.
6. Bake the rolls
Add a little water to the bottom of a baking dish and spread some of the tomato sauce over it. Arrange the cabbage rolls seam-side down in the dish, then spread the remaining tomato sauce evenly over the rolls. Cover the dish with foil or a lid and bake at 350°F for about 30 minutes, removing the cover for the last 10–15 minutes so the rolls become slightly golden.
7. Serve and enjoy
Remove the cabbage rolls from the oven, sprinkle with fresh dill, and serve warm with sour cream or coconut yogurt. They’re perfect as a main dish or for meal prep.
Nutrition Highlights: Protein, Fiber & Gut Health
Protein: 12–15 g, from the tofu and buckwheat, helping to keep you full and support muscle health.
Fiber: 6–8 g, from the cabbage, buckwheat, and vegetables, promoting healthy digestion and satiety.
Calories: Around 220–250 kcal per serving, making it a satisfying, balanced meal.
Vitamins & Minerals: Rich in vitamin C from cabbage, B vitamins from buckwheat, and iron from tofu and grains.
Gut Health: The combination of fiber and optional probiotic-rich toppings like sour cream or coconut yogurt helps support a healthy microbiome.
Storing, Reheating & Meal Prep Tips
These stuffed cabbage rolls keep really well, making them perfect for meal prep. Store any leftovers in an airtight glass container in the refrigerator for up to 4–5 days.
To reheat, you can steam the rolls for 5–10 minutes until heated through, or place them in a covered baking dish in the oven at 350°F for 15–20 minutes.
Thank you for being here!
If you make our Hearty Buckwheat, Mushroom, & Tofu Stuffed Cabbage Rolls, love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
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