Ingredients
– 8 large cabbage leaves
– 400 g mushrooms, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup rice, uncooked
– 600 ml vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup tomato sauce
Method
1. Start by boiling water in a large pot. When it boils, add the cabbage leaves and cook them for about 5 minutes. This will make them soft and easier to roll.
2. Heat olive oil in a pan over medium heat. Add diced onion and minced garlic, cooking until they are soft.
3. Stir chopped mushrooms into the pan. Cook for around 5 minutes until they’re browned. Then add the uncooked rice, vegetable broth, dried thyme, salt, and pepper. Mix everything well and let it simmer until the rice is cooked.
4. Once the rice is done, take a cabbage leaf and place some of the filling in the center. Fold the sides over and roll it up tightly. Repeat with the rest of the leaves and filling.
5. Place the rolls in a baking dish and cover with tomato sauce. Bake in a preheated oven at 180°C for 30 minutes.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
horselife.org
beekeepingworld.online
