Cabbage Rolls with Wild Rice and Mushrooms

These cabbage rolls are perfect for a family meal. They are delicious, filling and the earthy flavors of the wild rice and mushroom are a perfect combination with the cabbage and tomato sauce.

INSTRUCTIONS

Preheat the oven to 400 degrees F.

For the Sauce:

Heat a large sauté pan on medium heat.  Once hot, add the olive oil. Add the onions and cook until golden brown, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the jar of crushed heirloom tomatoes, vegetable broth, thyme, salt and pepper.  Add a pinch of sugar and simmer for about 20 minutes.

Meanwhile, cut the core of the cabbage out, leaving the leaves intact.
In a large pot with boiling water, parboil the head of cabbage (just enough until you can gently peel away each layer, but be careful not to overcook). Drain the leaves on a paper or kitchen towel.

Make the filling:

Drizzle 1 tablespoon olive oil over the cauliflower florets and season with salt and pepper. Roast the cauliflower in the oven until tender, about 10 minutes.
In a small pot, cook the rice on low heat with the vegetable broth or water until tender and the liquid is absorbed, about 20 minutes.

In a bowl, mix together the rice, cauliflower, green onions, mushrooms, parsley, salt, pepper, egg and add ½ cup of the sauce mixture to help bind.

Place a small amount of the mixture onto a cabbage leaf in the center. Do not overfill. *

Roll, tucking in the ends like an egg roll. Repeat with all the cabbage leaves.

Place all of the finished rolls into a large casserole dish, stacking the rolls next to each other. Add all of the sauce to cover. If needed, you can add some additional vegetable broth or water. Bake for 45 – 60 minutes until the sauce is bubbling, cabbage leaves are translucent and the filling is hot inside.

*At this point, you can store the rolls in a reusable freezer container or freezer bag for up to two months until ready to bake.

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