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  • Vegan savoy cabbage rolls with black rice, mushroom sauce and Brussels sprouts on a festive plate
  • Vegan Christmas menu with savoy cabbage rolls, Brussels sprouts and mushroom sauce
  • Savoy cabbage parcels with mushroom sauce and lemon, close-up
  • Cabbage rolls, roasted sprouts and mushroom sauce in a small pan with cutlery and fir branch
  • Five savoy cabbage parcels on a dark plate from above with mushroom sauce and sprouts nearby
  • Savoy cabbage parcels with black rice and mushrooms, plated from above

21 DECEMBER 2017

Christmas Menu Part 3 - Savoy cabbage rolls with black rice

By Verena Frei

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Last updated 9 July 2026

Servings
10-12 cabbage rolls
What can I cook tonight?Tap what you have at home and I will show you what fits.e.g. withsavoy cabbageblack ricechestnutsOpen the Recipe Finder

Hello lovelies,

so here it comes: the most important dish of the day and the star of the dinner, the main course. While researching Christmas menu ideas online I mostly found vegan roasts with nuts or lentils, or things wrapped in puff pastry. Many of them sounded delicious, but there were already so many of them. So I wanted to do something different. I had had savoy cabbage on my mind for a long time, so I finally decided to use it.

That is how I came up with these savoy cabbage rolls, filled with a sophisticated mix of black rice, mushrooms and chestnuts. They are served with a creamy white wine and mushroom sauce and oven-roasted, maple-glazed Brussels sprouts with cranberries and hazelnuts. For the filling I pick the plump, glossy chestnuts and leave the dull ones with holes behind, since most of what goes wrong with buying and roasting fresh chestnuts happens at the store, long before the oven is on.

Vegan Christmas menu with savoy cabbage rolls, Brussels sprouts and mushroom sauce

Savoy cabbage parcels with mushroom sauce and lemon, close-up

Everyone really loved this dish. Even Daddy Frei, who usually isn't too keen on Brussels sprouts, happily ate them this way (even if he won't admit it ;-). I'm sure these rolls are perfect for a family dinner and can win over meat lovers too. And if you can't find black rice, just use any other kind, or even bulgur or quinoa work beautifully, and leftover rice gets a sweet second life in my rice parfait with mango and strawberry, stirred creamy with coconut milk.

Cabbage rolls, roasted sprouts and mushroom sauce in a small pan with cutlery and fir branchFive savoy cabbage parcels on a dark plate from above with mushroom sauce and sprouts nearby

Savoy cabbage parcels with black rice and mushrooms, plated from above

Do you already know what you are serving on Christmas Eve? Do you keep a special tradition in your family, or do you like to try something new every year? I would be so happy if some of you gave these cabbage rolls a try; if you want something to open the evening, two years later I served my mushroom cappuccino with savory milk foam before the main course.

The complete Christmas menu (parts 1–4)

These savoy cabbage rolls are part 3 of my vegan Christmas menu – here are all four courses to cook:

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: blanch the savoy cabbage leaves only briefly so they stay flexible and do not tear when you roll them. If you have a steamer, cook the parcels in it gently and sear them in a little oil just before serving for a fine roasted aroma. If the mushroom sauce is too thin, stir in 1 tsp of starch mixed with a little cold water. The filling also works with wild rice or quinoa for a nice change.

Vegan savoy cabbage rolls with black rice, mushroom sauce and Brussels sprouts on a festive plate

5.0 from 1 vote

Christmas Menu Part 3 – Savoy cabbage rolls with black rice

Vegan savoy cabbage rolls filled with black rice, mushrooms and chestnuts, with maple Brussels sprouts and a creamy mushroom sauce – the star of a vegan Christmas menu.

  • Course:Main dish, Christmas
  • Servings:10-12 cabbage rolls
Vegan
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INGREDIENTS

Rolls:

Brussel sprouts:

mushroom sauce:

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INSTRUCTIONS

  1. Cook the rice according to the instructions on the package
  2. Remove the hard stem from the savoy cabbage leaves
  3. Blanch them in salted water for 3-4 minutes (or in a steamer) and put them in cold water
  4. Chop the shallots and fry them in olive oil until glassy
  5. Chop the mushrooms and chestnuts and add to the shallots
  6. Fry for another 5 minutes and then deglaze with the white wine
  7. Let simmer for another 5 minutes
  8. Add the rice - mix well and add the cream and season to taste with the spices
  9. Add 1-2 Tbsp of the filling to a Savoy cabbage leave and roll them into packages
  10. Cook in a steamer for 30 minutes or if you don't have one, you can cook them in a pan as well
  11. Just add some oil to a pan and roast the packages for 3-5 minutes, than add ca. 300 ml (1 1/3 cup) water with bouillon
  12. Let simmer for 20-25 min with a closed lid
  13. If you prepare the rolls in a steamer you can also quickly roast them in some oil for some extra fine roast aromas - but it's optional

Brussel Sprouts

  1. Preheat the oven to 200 C (392°F) degree
  2. Wash the Brussel Sprouts and cut them in half
  3. Also cut the hazelnuts and cranberries in half
  4. Mix all the ingredients, add to a ovenproof dish and bake for 25-30 minutes until brown and crispy

Mushroom sauce

  1. Wash the mushrooms and cut in slices
  2. Chop the shallot and fry in olive oil until glassy
  3. Add the mushrooms and fry for another 5 minutes
  4. Deglaze with white wine
  5. Add the cream and the lemon juice and let simmer for 5 minutes (if the sauce is too thin you can add 1 Tsp starch mixed with cold water)
  6. Season to taste with freshly chopped thyme and parsley, salt and pepper
  7. Serve with the save cabbage rolls and the Brussels sprouts
  8. A light white wine would be a perfect match for the dish
GOOD TO KNOW

Frequently asked questions

  • Yes, this dish is great for making ahead. You can fill and roll the parcels a day in advance and keep them in the fridge. The mushroom sauce can also be cooked ahead and gently reheated before serving, so there is far less to do on the day itself.

  • If you cannot find black rice, the filling works just as well with wild, brown or basmati rice. Quinoa is another lovely option and makes the parcels a little lighter. Just make sure the grain is cooked and well seasoned before you fill the leaves.

  • Simply use a pan: roast the parcels in a little oil on all sides, deglaze with about 300 ml (1 1/3 cup) of vegetable broth and let them simmer with the lid closed for 20 to 25 minutes. They turn tender and soak up the flavour of the broth beautifully.

  • A light, dry white wine pairs wonderfully with the creamy mushroom sauce. I use the same wine to deglaze the sauce, so the flavours run right through the whole dish.

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TAGS:RECIPEVEGANDINNERCHRISTMASROLLSWEIHNACHTENVEGAN CHRISTMASFREISTYLE VEGAN CHRISTMASVEGANES WEIHNACHTSMENÜCHRISTMAS MENUWIRSINGROULADEN VEGANWIRSINGPILZEHAUPTGERICHTWIRZROULADEN VEGANROSENKOHLVEGAN CHRISTMAS DINNERSAVOY CABBAGE ROLLSMUSHROOMSBLACK RICE

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