VEGAN FRIED NAPA CABBAGE ROLLS

Ingredients:
12 large napa cabbage leaves
1 cup cooked quinoa
1/2 cup cooked brown rice
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup vegetable broth
1 tablespoon olive oil
Instructions:
Preheat oven to 375°F.
Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch for 2-3 minutes or until the leaves are pliable. Drain the leaves and set them aside.
In a large skillet, heat olive oil over medium heat. Add the onion, celery, and carrot and sauté for 5 minutes or until the vegetables are tender.
Add the garlic, cumin, smoked paprika, thyme, salt, and pepper to the skillet and cook for 1 minute or until fragrant.
Add the cooked quinoa, brown rice, and vegetable broth to the skillet and stir to combine.
Take a cabbage leaf and spoon 2-3 tablespoons of the quinoa mixture onto the bottom half of the leaf. Roll the bottom of the leaf over the filling, fold in the sides, and continue rolling until you have a tight cabbage roll.
Repeat with the remaining cabbage leaves and filling.
Place the cabbage rolls in a baking dish and cover with foil. Bake for 25-30 minutes or until the cabbage is tender.
Serve hot and enjoy!