skip to main content
Plant-Based Polish Style Cabbage Rolls with a Gardenburger® Malibu Burger
Plant-Based Polish Style Cabbage Rolls with a Gardenburger® Malibu Burger 1

Plant-Based Polish Style Cabbage Rolls with a Gardenburger® Malibu Burger

Products Used: Gardenburger® Malibu Burger Veggie Patties
Servings: 5


For the mushroom duxelles

  • 2 Tbs. Extra virgin olive oil
  • 1 ea. Onion, small dice
  • To taste Salt
  • 1 lb. Cremini mushrooms, small dice
  • 1 Tbs. Garlic, minced
  • 1 Tbs Thyme, chopped
  • 2 cups Mushroom stock
  • 2 lb. Maitake mushrooms
  • 2 Tbs. Extra virgin olive oil
  • 3 ea. Garlic cloves, smashed
  • 2 sprigs Thyme
  • To taste Salt and pepper
  • 1 cup Mushroom stock

For the mushroom stock

  • 2 lb. Cremini mushrooms
  • 1 ea. Onion, roughly chopped
  • 1 head Garlic
  • 1 sprig Thyme
  • 1 sprig Rosemary
  • 4 ea. Bay leaves
  • 2 Tbs. Extra virgin olive oil
  • To taste Salt and pepper
  • 1/2 cup Sherry wine
  • 4 qt. Water

For the tomato sauce

  • 2 Tbs. Extra virgin olive oil
  • 3 ea. Garlic cloves, minced
  • 2 ea. 28 oz can diced tomatoes
  • 2 Tbs. White wine vinegar
  • 1 Tbs. Sugar
  • To taste Salt and pepper

For the wild rice

  • 2 cups Mushroom stock
  • 1 cup Wild rice

For the filling

  • 4 ea. Gardenburger® Malibu Burger
  • 2 Tbs. Extra virgin olive oil
  • 1 recipe Wild rice
  • 1 recipe Mushroom duxelles
  • 1/2 cup Tomato sauce
  • 1/4 cups Whole parsley leaves
  • To taste Finishing extra virgin olive oil
  • 10 ea. Green cabbage leaves, fully intact
  • 1 recipe Cabbage filling
  • 1/2 cup Tomato sauce
  • 2½ cups Tomato sauce

Recipe Directions

1. Heat a dutch oven with the olive oil. Add the onion and sweat with a pinch of salt.
2. Once the onions are slightly caramelized, add the mushrooms and continue to cook until they are caramelized.
3. Add the garlic and thyme and cook until aromatic.
4. Deglaze with mushroom stock and reduce au sec (until nearly dry). Adjust seasoning with salt.
1. Preheat oven to 450º F.
2. Toss the mushrooms, onions, and aromatics in EVOO (extra virgin olive oil), salt, and pepper.
3. Place in a roasting pan and cook at 450º F for about 10 minutes, or until slightly caramelized.
4. Deglaze the roasting pan with sherry and transfer to a stock pot.
5. Add water and bring to a boil. Lower to a simmer and cook for about 45 minutes. Strain and cool.
1. Heat a saucepan with olive oil and sauté the garlic until fragrant.
2.Add remaining ingredients and simmer for about 30 minutes, or until slightly reduced. Adjust seasoning and cool.
1. Heat a sauce pot and add mushroom stock and rice.
2. Bring to a boil, reduce to a simmer, cover and cook on low for 45 minutes. Remove lid and fluff with a fork.
1. Preheat oven to 400º F.
2. Toss the burger patties in olive oil and lay on a sheet tray. Cook in 400º F oven for about 15 minutes or until browned and crispy. Let cool.
14. Cut the burger patties into large dice and place in a mixing bowl. Fold in rice cooked in mushroom stock and remaining ingredients and taste for seasoning.

1. Reduce oven temperature to 350º F.
2. Bring a large pot of water to a boil with enough salt that it tastes like the ocean. Blanch the cabbage leaves for three minutes, drain and cool.
3. Divide the filling equally between the cabbage leaves and roll tightly like a burrito.
4. Spoon about ½ cup tomato sauce in the bottom of a shallow half hotel pan. Add the cabbage rolls to the pan seam side down.
5. Spoon the remaining 2 cups of tomato sauce over the top of the cabbage rolls and cover the pan with foil. Cook in 350º F oven for 1 hour.

1. Heat a large skillet over high heat with the olive oil. Add the mushrooms and sear until well caramelized on one side. Flip the mushrooms and caramelize the other side.
2. Add the garlic and thyme and toss together. Season with salt and pepper to taste.
3. Deglaze with the mushroom stock and reduce by half. Add the tomato sauce and taste for seasoning. Remove and discard thyme and garlic.
4. To serve: Place 2 cabbage rolls on a serving plate. Spoon the mushrooms over the cabbage rolls and drizzle with the pan jus. Garnish with parsley leaves and a drizzle of olive oil.