1 head of cabbage
1 cup of brown rice
2 cups of vegetable broth
1 onion, chopped
3 cloves of garlic, minced
1 carrot, grated
1/2 cup of chopped tomatoes
1/4 cup of chopped parsley
Salt and pepper, to taste
Preheat your oven to 375°F (190°C).
Bring a large pot of water to boil. Remove any damaged outer leaves from the cabbage and carefully separate the remaining leaves from the head. Add the cabbage leaves to the boiling water and blanch for about 2-3 minutes, until they are soft and pliable. Drain and set aside.
In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until the onion is translucent.
Add the grated carrot to the skillet and sauté for another 2-3 minutes.
Add the brown rice to the skillet and stir until it is well coated with the onion and garlic mixture.
Add the vegetable broth, chopped tomatoes, and parsley to the skillet. Stir well and bring to a boil.
Reduce the heat to low and let the mixture simmer for about 30-35 minutes, until the rice is cooked and the liquid has been absorbed. Season with salt and pepper to taste.
Take a cabbage leaf and place a heaping spoonful of the rice mixture in the center. Fold the sides of the leaf over the filling and then roll up the leaf, tucking in the sides as you go.
Place the stuffed cabbage leaves in a baking dish and repeat with the remaining leaves and filling.
Cover the baking dish with foil and bake for 25-30 minutes, until the cabbage leaves are tender.
Serve the stuffed cabbage leaves hot, garnished with chopped parsley if desired. Enjoy!