Brown Rice Mushroom Cabbage Rolls

INGREDIENTS

Filling

1 tbsp RawSpiceBar’s Hungarian Paprika, Sweet
2 cups brown rice, cooked
2 cups crimini mushrooms
1⁄2 cup onion, minced
1 garlic clove, minced
1 tsp ground ginger
1 tbsp parsley, chopped
1 tsp black pepper
2 eggs
1⁄2 cup vegetable broth
2 tbsp olive oil

Sauce

1 (12 ounce) can diced tomatoes
1 (12 ounce) can tomato soup

 

DIRECTIONS

  1. Core cabbage, place in pot and cover with water. Bring to a boil. Lower heat to medium and cover with a lid. Cook until slightly softened. Remove cabbage and place in a dish to cool.
  2. Meanwhile, in a large pot, saute onions and garlic in the olive oil until transparent. Add crumbles, rice, RawSpiceBar’s Hungarian Paprika, Sweet, Sweet, egg, and vegetable broth. Mix well.
  3. When cabbage is warm to the touch, peel leaves and place on cutting board. You should have six very large leaves.
  4. Preheat oven to 375°F.
  5. Divide filling mixture into six equal parts.
  6. Fill cabbage leaves and roll. Place filled rolls with folded end down into baking dish.
  7. Combine soup and tomatoes along with tomato juice from can in separate bowl. Add half of soup can worth of water to sauce. Mix well.
  8. Ladle over rolls. Cover rolls in aluminum foil and bake for 45 minutes or until cabbage is easily poked with a fork.

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