Cabbage Rolls

Yum. What a comfortable, deliciously grounding and seasonal dish! I just bought local cabbage from Lucky’s and, along with some Colorado mushrooms and potatoes, this is pretty good local eating for January! There are a million ways to fill cabbage rolls, so feel free to switch up the grains, beans, or anything else about this recipe. Leftovers make great stuffing too, and serving them this way will make it feel like a whole new meal!

  • 1 small onion, finely chopped
  • 1 shallot, finely chopped
  • 3 cloves of garlic, minced
  • 1 head of kale, cleaned and shredded
  • a few handfuls of mushrooms, coarsely chopped, any variety
  • 3 cups cooked brown rice
  • 2 cups cooked garbanzo beans
  • 1/2 teaspoon sweet Hungarian paprika
  • salt and pepper to taste
  • 8 large cabbage leaves, kept intact
  • 1 1/2 cups tomatoey vegetable broth*

*if you don’t have vegetable broth, just thin some strained tomatoes or tomato sauce with water until it’s brothy, add salt, pepper, onion powder, and garlic powder until it tastes good, and you are good to go!

Saute the onions in olive oil over medium heat until soft. Add the shallots and cook a couple more minutes, then add the garlic and cook just until fragrant. Add the shredded kale and cook until it’s just wilted. Put the rice and beans in a large bowl and pour the cooked vegetables into the rice/bean mixture. Keep the pan over medium heat, add the mushrooms, and sprinkle with salt. Cook for a few minutes without disturbing, then deglaze the pan with a bit of the broth and pour that into the rice/bean/vegetable mixture. Add the paprika, salt, and pepper and give it a taste. Adjust seasonings as necessary. Pour a little more broth into the pan and bring it to a boil. Place the cabbage leaves over the boiling broth, cover the pan, and let them steam for a few minutes until they are flexible enough to roll around your filling. Preheat your oven to 350 degrees. Now, place one cabbage leaf in a shallow pan, spoon about 1/8 of the filling into the middle, wrap the edges of the leaf around the filling, then flip it seam-side down. Repeat with the rest of the leaves and the remaining filling. Pour the broth over the cabbage rolls and bake for about 45 minutes, or until heated through. Enjoy!

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