If you’re looking for a plant-based main dish that’s as elegant as it is satisfying, this Mushroom and Cabbage Wellington is exactly what your table needs. Wrapped in golden, flaky puff pastry and filled with a savory medley of mushrooms, cabbage, and seasonings, this dish is perfect for holidays, dinner parties, or any night you want to impress.
Whether you’re a committed vegetarian, exploring more meatless meals, or hosting guests with dietary preferences, this recipe hits the mark for flavor, texture, and presentation. It’s warm, earthy, and incredibly comforting—while still being surprisingly easy to prepare.
Why This Recipe Works
Wellington-style dishes have a reputation for being complex and meat-focused (looking at you, Beef Wellington). This version reinvents the classic using umami-rich mushrooms, subtly sweet cabbage, and a handful of aromatic ingredients that come together in a creamy, satisfying filling. The puff pastry provides that irresistible crunch and buttery finish that makes every bite feel indulgent.
Perfect for:
- Vegetarians and vegans (with one easy swap)
- Holiday main courses that don’t rely on meat
- Weeknight indulgences that are secretly healthy
- Guests who love flaky, flavorful food—and who doesn’t?
Ingredients Breakdown
For the Filling:
- 1 lb (450g) mushrooms – A mix of button, cremini, and shiitake mushrooms creates a deeper flavor profile.
- 1/2 medium head of cabbage – Finely shredded; green cabbage works great.
- 1 small onion – Adds sweetness and depth.
- 2 cloves garlic – For that aromatic base.
- 2 tbsp olive oil – To sauté everything to perfection.
- 2 tbsp soy sauce – Adds savory umami (tamari if gluten-free).
- 1 tbsp balsamic vinegar – Lends a hint of sweetness and tang.
- 1 tsp dried thyme – Earthy and herbaceous.
- 1/2 tsp ground nutmeg – Elevates the mushrooms with warm spice.
- Salt and freshly ground black pepper – To taste.
- 1/2 cup breadcrumbs – Helps bind the filling and absorb moisture.
- 2 oz cream cheese (or vegan cream cheese) – Optional, for added creaminess and richness.
For the Pastry:
- 1 package puff pastry – Thawed according to package instructions.
- 1 egg, beaten – For egg wash (or plant-based milk for a vegan version).
Optional Garnish:
- Fresh thyme or rosemary sprigs for an herby finish.
Equipment You’ll Need
- Large skillet or sauté pan
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring spoons and cups
- Baking sheet
- Parchment paper
- Pastry brush
- Rolling pin (if needed)
Step-by-Step Cooking Instructions
1. Cook the Filling
- Heat 1 tablespoon olive oil over medium heat in a large pan.
- Add chopped onions and minced garlic; cook 3–4 minutes until softened.
- Add chopped mushrooms and cook for 7–10 minutes, stirring occasionally. Let them brown and release all their moisture.
- Stir in shredded cabbage, soy sauce, balsamic vinegar, thyme, and nutmeg.
- Cook for another 5–7 minutes until cabbage is tender.
- Season with salt and pepper.
- Stir in breadcrumbs and optional cream cheese. Mix thoroughly and let the mixture cool completely.
2. Prepare the Pastry
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out the puff pastry sheet. It should be large enough to wrap the filling comfortably.
3. Assemble the Wellington
- Spoon the cooled filling into the center of the pastry, shaping it into a log.
- Fold the pastry over the filling and pinch the seams to seal.
- Place seam-side down on a parchment-lined baking sheet.
- Use excess pastry for decorative touches if desired.
4. Brush and Score
- Brush the top with beaten egg (or plant-based milk).
- Score with a sharp knife in a decorative crisscross pattern if desired.
5. Bake
- Bake for 25–30 minutes until puffed and golden brown.
- Let it rest for 5–10 minutes before slicing to allow the filling to set.
6. Serve
- Slice and serve warm.
- Garnish with fresh thyme or rosemary.
- Pairs wonderfully with roasted carrots, Brussels sprouts, or a crisp green salad.
Recipe Tips & Swaps
- No cream cheese? Add a tablespoon of tahini or cashew cream for richness.
- Make it gluten-free: Use gluten-free puff pastry and tamari instead of soy sauce.
- Add protein: Mix in lentils, chopped walnuts, or crumbled tempeh for extra texture and nutrition.
- Freeze for later: Assemble the Wellington and freeze before baking. Bake from frozen, adding 10–15 minutes to the cook time.
- Try different mushrooms: Portobello mushrooms can be chopped for a meatier bite.
How to Store and Reheat
Storing Leftovers:
Wrap slices in foil or place in an airtight container. Refrigerate for up to 4 days.
Freezing:
Cool completely and freeze individual slices or the whole Wellington. Wrap tightly in foil and store in a freezer-safe bag for up to 2 months.
Reheating:
Reheat in the oven at 350°F (175°C) for 10–15 minutes until heated through. Avoid microwaving, which can make the pastry soggy.
Serving Suggestions
This Mushroom and Cabbage Wellington is a star on its own, but pairing it well can elevate your meal:
- Roasted Vegetables: Carrots, parsnips, and Brussels sprouts.
- Cranberry sauce or onion jam: For a sweet contrast.
- Mixed greens salad: Light and refreshing to balance the hearty Wellington.
- Glass of Pinot Noir or a rich herbal tea: Complements the earthiness of the mushrooms.
Frequently Asked Questions (FAQ)
Q: Can I make this recipe in advance?
Yes! You can assemble the Wellington and refrigerate it for up to 24 hours before baking. Just brush with egg wash right before it goes into the oven.
Q: Can I make this recipe vegan?
Absolutely. Just use plant-based cream cheese (or skip it), and brush the pastry with plant milk or vegan butter instead of egg.
Q: What kind of puff pastry should I use?
Any store-bought puff pastry works. Just make sure it’s labeled vegan if you’re avoiding dairy or eggs.
Q: My filling is too wet—what can I do?
Add more breadcrumbs or let it cook a bit longer on the stove to evaporate excess moisture before wrapping in pastry.
Q: Can I use red cabbage instead of green?
Yes! Red cabbage will slightly alter the flavor and color but works just as well.
Final Thoughts
This Mushroom and Cabbage Wellington is more than just a meatless main course—it’s a celebration of flavor and texture, with a beautiful golden crust and a hearty, flavorful center. Whether you’re hosting vegetarians or simply craving a comforting dish that looks as good as it tastes, this Wellington delivers on all fronts.
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Let me know if you’d like to discover more vegetarian centerpiece recipes or explore puff pastry dishes for every season.