Ingredients
- 1 head green cabbage large
- 1 cup white rice
- 1 1/2 cups water for cooking rice
- 3/4 teaspoon salt divided
- 4 tablespoons extra-virgin olive oil divided
- 1 small yellow onion finely diced
- 1 large carrot grated
- 10 ounces cremini mushrooms thinly sliced
- 1 1/4 teaspoons smoked paprika
- 1/4 teaspoon ground fennel
- 1/2 teaspoon onion powder
- Freshly ground black pepper to taste
- 4 garlic cloves minced
- 2 1/2 teaspoons soy sauce
- 1 can white beans (15 ounces) drained and mashed
- 6 ounces tomato paste
- 3 cups vegetable broth
- 1 cup full-fat unsweetened coconut milk
- 2 1/2 teaspoons granulated sugar
- Fresh dill for garnish, optional
- Sour cream for serving, optional
Instructions
- Trim the core of the cabbage and place the whole head in a large pot. Cover with water, bring to a boil, and simmer for 15-20 minutes until the leaves soften. Drain and let cool.
- In a pot, combine 1 cup rice, 1 1/2 cups water, and 1/4 teaspoon salt. Boil, then reduce heat, cover, and simmer for 6-8 minutes until all of the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
- In a large skillet, heat 3 tablespoons of olive oil over medium heat. Then add the diced onion, grated carrot, and sliced mushrooms. Season with 1/2 teaspoon each of salt, smoked paprika, fennel, onion powder, and black pepper.
- Cook for 12-15 minutes, stirring occasionally, until the vegetables soften and most of the liquid evaporates. Then add the minced garlic and soy sauce, cooking for another minute.
- Mix the cooked rice, mashed white beans, and sautéed vegetables in a bowl. Adjust the seasoning with salt and pepper; then let cool.
- Heat 1 tablespoon of olive oil in a saucepan over medium heat. Stir in the tomato paste and cook for 2 minutes. Add the vegetable broth, coconut milk, and sugar. Bring to a boil, and then reduce the heat and simmer until the sauce thickens. Adjust the seasoning if needed.
- Lay a cooled cabbage leaf on a work surface and trim off any thick vein. Place a generous spoonful of the rice/vegetable filling near the base of the leaf and roll tightly, folding in the sides to enclose the filling. Repeat with the remaining leaves and filling.
- Place the rolls seam-side down in a deep pot. Pour the prepared tomato sauce over the rolls until they're mostly covered. Cover the pot tightly and simmer on low heat for 30 minutes to allow the flavors to meld.
- Gently lift the rolls from the pot and serve garnished with fresh dill. Add a dollop of sour cream on the side if desired.
