Vegetarian Stuffed Cabbage Rolls

Instructions

1. Prepare the cabbage
   Core the cabbage and carefully place it in a large pot of boiling water. Cook for 5-7 minutes until the outer leaves begin to soften. Remove from water and gently peel off the softened leaves. Return to water if needed to soften more leaves. You'll need about 12-14 large leaves.
2. Make the filling
   Heat olive oil in a large skillet over medium heat. Add onions and sauté for 3-4 minutes until translucent. Add garlic, carrots, and mushrooms, cooking for another 5 minutes until softened. Stir in walnuts, thyme, and paprika, cooking for 1 minute until fragrant.
3. Combine filling ingredients
   In a large bowl, combine the vegetable mixture with cooked brown rice, fresh parsley, soy sauce, salt, and pepper. Mix thoroughly and allow to cool slightly for easier handling.
4. Roll the cabbage leaves
   Lay a cabbage leaf flat and cut out the thick center rib (making a V-shape cut). Place about 1/3 cup of filling near the stem end of the leaf. Fold the sides over the filling, then roll from the stem end to completely enclose the filling. Repeat with remaining leaves and filling.
5. Prepare the sauce
   Pour 1 cup of tomato sauce into the bottom of a large baking dish or Dutch oven. Place the cabbage rolls seam-side down in the dish, arranging them snugly. Pour the remaining tomato sauce over the rolls.
6. Bake the rolls
   Cover the dish with a lid or aluminum foil and bake in a preheated 350°F (175°C) oven for 45-60 minutes until the cabbage is tender and the sauce is bubbling.
7. Serve
   Let the stuffed cabbage rolls rest for 10 minutes before serving. Garnish with additional fresh parsley and serve hot with a dollop of plant-based sour cream or yogurt if desired.