Ingredients
Scale
- 1 large head of Savoy or green cabbage
- 1 cup cooked brown rice or quinoa
- 1 cup cooked brown lentils
- 8 oz mushrooms, finely chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon smoked paprika
- 1.5 cups tomato sauce or light vegetable broth
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage with a sharp knife. Submerge the whole head of cabbage into the boiling water for 3 to 5 minutes. As the outer leaves soften and become translucent, use tongs to peel them away one by one. Place the softened leaves on a clean towel to drain and cool. If the central rib of the leaf is too thick, use a knife to shave it down so the leaf rolls easily.
- In a large skillet over medium heat, sauté the diced onions and chopped mushrooms until the onions are translucent and the mushrooms have released their moisture. Add the minced garlic, smoked paprika, salt, and pepper, cooking for another minute until fragrant. In a large mixing bowl, combine the sautéed mixture with the cooked rice, lentils, and soy sauce. Stir well to ensure the spices are evenly distributed throughout the filling.
- Preheat your oven to 375°F (190°C). Lay a cabbage leaf flat on your workspace. Place 2 to 3 tablespoons of the filling near the stem end of the leaf. Fold the sides in and roll tightly toward the top of the leaf, similar to a burrito. Place the rolls seam-side down in a baking dish. Pour your tomato sauce or vegetable broth over the rolls. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the sauce to thicken. Garnish with fresh parsley before serving.
- Cook Time: 60 minutes