Vegan Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large head Cabbage
• 1 cup Cooked Rice
• 8 oz Mushrooms
• 1 large Onion
• 2 medium Carrots
• 4 tablespoons Tomato Paste
• 28 oz can Crushed Tomatoes
• 1 tablespoon Smoked Paprika
• 1 cup Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 Bay Leaf
• 2 tablespoons Fresh Parsley

Instructions

1. 1Core the cabbage and gently separate the leaves. Blanch the leaves in boiling water for 2-3 minutes to soften them. Drain and set aside.
2. 2Heat the olive oil in a large skillet over medium heat.
3. 3Add the onion and carrots and cook until softened, about 7 minutes.
4. 4Add the mushrooms and cook until browned, about 8 minutes.
5. 5Stir in the cooked rice, smoked paprika, salt, and pepper. Remove from heat.
6. 6In a large pot, spread half of the crushed tomatoes. Then, in a separate bowl, mix the remaining crushed tomatoes with the tomato paste and vegetable broth.
7. 7Place a cabbage leaf on a flat surface. Add about 2 tablespoons of the rice and mushroom filling to the center of the leaf. Fold in the sides and roll up tightly.
8. 8Place the stuffed cabbage rolls in the pot over the crushed tomatoes. Pour the remaining tomato mixture over the rolls. Add the bay leaves.
9. 9Bring to a boil, then reduce heat and simmer for 90 minutes, or until the cabbage is tender.
10. 10Remove the bay leaves before serving. Garnish with fresh parsley and serve hot.

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