Serves 2

• 1 ½ cups cooked Brown Rice
• 6 oz Royal Trumpet Mushrooms, sliced
• 4-8 large Savoy Cabbage leaves, carefully removed
• 2 Tbsp minced Parsley
• 1 tsp Olive Oil
• 3 cloves Garlic, minced
• 1 Onion, diced
• Pinch Red Pepper flakes
• 1 Jar Tomato Sauce (optional)
• Sea Salt and Pepper

While the rice cooks, heat the oil in a large skillet over medium. Add the onion and sauté until translucent, about 5-7 minutes. Add the garlic, mushrooms, red pepper flakes and sea salt. Sauté until the mushrooms are cooked, about 7-10 minutes. Combine the mushrooms with the cooked rice and parsley and set aside.  

Preheat oven to 350 degrees.

Add the cabbage leaves to a large bowl. Fill bowl with boiling water and cover with a plate, lid, or even a cookie tray. Let sit for 10 minutes so the leaves soften and becomes easier to roll. While the cabbage sits, coat the bottom of a 9x13-inch baking dish with a thin layer of tomato sauce, if using. Otherwise coat with olive oil.

Grab a cabbage leaf, shake off the excess water and add 2-4 tablespoons of the filling mixture (more for larger leaves, less for smaller) to the stem end of the cabbage leaf. Roll like a burrito, tucking in the sides. Line baking dish with filled and rolled leaves. Continue rolling and adding to the baking dish until all the leaves are filled. If you are using tomato sauce, cover with the remaining sauce and bake at 350 for 40-50 minutes or until the rolls are warmed through. If you are not using sauce, bake in the dish for 30-40 minutes.