Mushroom cabbage rolls

Other 25 Mins Prep · 40 Mins Cook

1. Preheat the oven to 180°C, gas mark 4.
2. Finely chop an onion, 2 garlic cloves and the shiitake mushrooms.
3. Heat 1 tbsp olive oil in a large pan over a medium heat. Sauté the onion and garlic until translucent. Add the mushrooms, thyme, salt and pepper, and cook for 10 minutes until the mushrooms release their moisture and start to brown. Remove from the heat, add the cooked quinoa and let the mixture cool slightly.
4. To make the sauce, finely dice an onion and slice 2 garlic cloves. Heat 1 tbsp olive oil in a small pan. Sauté the onions and garlic until translucent, then add the tomato paste to cook off for 1 minute. Add the chopped tomatoes, paprika, honey and season with salt and pepper. Simmer for 8–10 minutes until slightly thickened.
5. Bring a large pot of water to a boil. Meanwhile, carefully remove 10–12 outer cabbage leaves, trimming the thick stem ends to make them pliable. Blanch the leaves for 1–2 minutes until softened, then transfer to a bowl of cold water to stop the cooking. Pat dry with a clean towel.
6. To assemble, place a cabbage leaf flat on a board. Spoon approx. 2 tablespoons of the mushroom filling in the centre, fold the sides in, and roll up tightly like a small parcel. Repeat with the remaining leaves and filling.
7. Arrange the cabbage rolls seam-side down into the pan, nestling them into the sauce. Cover tightly with foil and bake for 25–30 minutes. Remove the foil for the last 10 minutes to allow the rolls to brown.
8. Remove from the oven and serve immediately.

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