
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
Preparation:
- Cook the rice according to the package directions.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover with the remaining sauce and bake at 350 F for 45 minutes.
Bon appetit!
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