Ingredients: Serves 6

  • 1 cup rice
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, finely chopped
  • 1 cup carrots, grated
  • pinch red pepper flakes
  • 1 tsp dried thyme
  • ½ tsp dried basil
  • salt and pepper, to taste
  • 1 large head savoy cabbage, leaves carefully removed


For the sauce

  • 2 cups tomato sauce
  • 1/3 cup tomato paste
  • 1 tsp garlic powder
  • 1 tsp basil
  • ½ tsp sea salt
  • ½ tsp thyme
  • ¼ tsp smoked paprika
  • ¼ tsp pepper
  • 1 cup of water



  1. Cook the rice according to the package directions.
  2. Bring a large pot of water to a boil.  Turn off heat and add the cabbage leaves to the pot. Cover and let sit for 10 minutes until the cabbage softens.
  3. While the rice cooks and the cabbage soaks, heat the oil in a large skillet over medium heat. Add in the onion and sauté until translucent, about 5-7 minutes. Add in the garlic, mushrooms, carrot, red pepper flakes, thyme, basil, salt and pepper. Saute for 7-10 minutes until the mushrooms are cooked. Set aside.
  4. In a small pan add all of the sauce ingredients. Over medium heat bring the sauce to a simmer and then cover and simmer for 5 minutes.
  5. Coat the bottom of a 9 x 13 baking dish with a thin layer of sauce. Combine the mushroom mixture, ½ cup sauce and cooked rice.
  6. Grab a cabbage leaf, shaking off the excess water. Add a few spoonfuls of filling to one end of the leaf and roll it up like a burrito, tucking in the sides. Continue rolling until all of the leaves are filled.
  7. Cover with the remaining sauce and bake at 350 F for 45 minutes.

Bon appetit!