- 3 pounds cabbage
- 3 cloves minced garlic
- 1/ 2 cup brown rice, or quinoa
- 3/ 4 cups roughly chopped walnuts
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 3/ 4 pound mushrooms, finely chopped
- 1 medium onion, minced
- 1/ 2 cup raisins
- 1 teaspoon cinnamon
- 1 bunch divided thyme
- 1 (17 ounce can) crushed tomatoes
- Freshly cracked black pepper to taste
Remove the core from the cabbage and drop the entire head into a large pot of lightly salted simmering water, ensuring that the head is fully emerged into the water. Cook for 10 minutes. Once the cabbage has cooled, you can start to pull off the leaves carefully.
Preheat oven to 350F(180C).
In a large skillet on medium-high heat, place the garlic, onion, and thyme. Once the onions become translucent, add in the mushrooms, raisins, and cinnamon for a few minutes then add in the walnuts until everything is well combined. Salt to taste.
Place everything into a large bowl and combine the raw rice until you have a well-uniformed mixture.
Grease a baking dish with olive oil.
Line the baking dish with a thin layer of tomato sauce and lightly sprinkle with thyme, salt, and pepper.
Scoop up about a heaping tablespoon of stuffing into your cabbage leaf and fold the sides first then roll. There will probably be some breakage. I used the torn leaves to close up any broken rolls. This will make approximately 15 rolls.
Once you’ve rolled up all your cabbage, top with remaining tomato sauce and sprinkle with thyme, salt, and pepper.
Cover your baking dish with aluminum foil or if you have a cover and cook for 45 min.
Cool, serve and enjoy!