Braised Cabbage Rolls with Mushroom Rice

Ingredients

• 1 head cabbage
• 8 ounces mushrooms
• 1 cup rice
• 24 ounces tomato sauce
• 1 medium onion
• 3 cloves garlic
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 2 tablespoons fresh parsley

Instructions

1. 1

   Prepare the cabbage by bringing a large pot of water to a boil. Carefully remove the core from the cabbage head and place the cabbage in the boiling water for 5-7 minutes until the leaves are tender and pliable. Remove the cabbage and let it cool. Carefully peel off 12 large leaves for rolling.

2. 2

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion and 3 minced garlic cloves. Sauté for 3-4 minutes until the onion is translucent.

3. 3

   Add 8 ounces of chopped mushrooms to the skillet. Cook for an additional 5-7 minutes until the mushrooms are soft and browned.

4. 4

   Stir in 1 cup of uncooked rice, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of dried thyme. Mix well and cook for 2-3 minutes.

5. 5

   Pour in 1 cup of vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed. Remove from heat and let it cool slightly.

6. 6

   Preheat your oven to 350°F (175°C). Prepare a large baking dish by spreading 12 ounces of tomato sauce evenly on the bottom.

7. 7

   Take a cabbage leaf and place about 2-3 tablespoons of the mushroom and rice filling at the base of the leaf. Fold in the sides and roll it up tightly. Repeat with the remaining leaves and filling.

8. 8

   Place the rolled cabbage in the baking dish seam-side down. Once all rolls are placed, pour the remaining tomato sauce over the top and add 1 bay leaf.

9. 9

   Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

10. 10

    After 45 minutes, remove the foil and bake for an additional 15 minutes to slightly brown the top.

11. 11

    Remove from the oven and let cool for a few minutes. Garnish with 2 tablespoons of chopped fresh parsley before serving.