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INGREDIENTS

Cabbage leaves 8  

Brown rice cooked 1cup

Quinoa cooked 1 cup

Mushrooms 1 ½ cup (cut into small pieces)

Sundried tomatoes 1cup diced

Shallot onions 3 diced

Garlic cloves 4 diced 

Grind peppercorns to taste

Himalayan pink salt to taste

Thyme fresh or dry 1tbs (only leaves)

Himalayan Pink Salt to taste

Oil of your choice

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FOR THE SAUCE

Tomato puree 3 cups

Roma tomatoes 8 (cut in halves)

Garlic minced 4 cloves

Garlic 4 cloves cut in halves along the long side

Apple cider vinegar 1tbs

Thyme dry or fresh 1tbs

Himalayan Pink Salt to taste

Cayenne pepper to taste (optional)

Olive oil 1tbs

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PROCESS

Cut the core of the cabbage and remove the leaves.

Steam the leaves for 6-8 minutes. Make sure they don’t get mushy.

Trim the thick stem from cabbage leaves with a sharp knife and set aside.

Preheat the oven to 400 F.

Place your tomato halves into casserole dish.

Add salt, garlic cloves, apple cider vinegar, olive oil, garlic powder and thyme.

Roast for 30 minutes.

When ready, set your oven on broil and roast the tomatoes for 10 more minutes.

While you roasting your tomatoes, sauté the mushrooms on hot oil with salt and pepper for couple of minutes.

Add onion while stirring for another minute, add garlic and stir until golden brown.

Take it off the heat and mix it in a bowl with rice, quinoa, sundried tomatoes, salt and thyme.

Mix thoroughly. 

When ready, place 1/3 of cup of the filling near the stem of a leaf.

Fold stem over filling, fold sides to the middle and roll up as tight as possible.

Place them in a casserole dish and add the tomato puree with thyme.

You may add salt if needed and pinch of cayenne pepper if you like little bit spicy.

Place the dish in preheated oven to 375 F and bake for 20min.

In a food processor, dice the roasted tomatoes with the roasted garlic by pressing pulse.

You want them little chunky, so be careful not to overdo it.

Top your rolls while serving with the grilled diced tomatoes and garnished with thyme.

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