1 Veggie Box cabbage
1 1/2 cups Rice
3 oz. Butter
1 lb Mushrooms, finely chopped (could also use ground
beef or ground venison)
1/2 of Veggie Box onions, finely chopped
2 Veggie Box garlic cloves, finely chopped
3 1/2 cup Vegetable Stock
1/2 teaspoon Salt
4 tablespoons Parsley, chopped

For Sauce
1 can (14.5 oz / 410 ml) of diced or stewed tomatoes
1.5 cups of broth
3 tbs of tomato paste
1/2 tsp of salt
3 bay leaves
5 each peppercorns and allspice (whole)
3 tbs of heavy cream
2 tbs of butter

1 Veggie Box cabbage 1 1/2 cups Rice 3 oz. Butter 1 lb Mushrooms, finely chopped (could also use ground 1/2 of Veggie Box onions, finely chopped 2 Veggie Box garlic cloves, finely chopped 3 1/2 cup Vegetable Stock 1/2 teaspoon Salt 4 tablespoons Parsley, chopped 1 can (14.5 oz / 410 ml) of diced or stewed tomatoes 1 5 cups of broth 3 tbs of tomato paste 1/2 tsp of salt 3 bay leaves 5 each peppercorns and allspice (whole) 3 tbs of heavy cream 2 tbs of butter

First, make the sauce. Blend tomatoes with tomato paste, broth and salt. Transfer to a medium saucepan, add spices and simmer on medium-low for about 15-20 min. Turn off, add heavy cream and butter. Taste,
add salt, if needed. Then, bring a large pot of salted water to the boil. Place the head of cabbage in the pot, put the lid on and cook for 7 minutes or until leaves have softened. To cook the filling, put a medium-sized pot on medium-low heat. Add half the butter, the onion and garlic to the pot and gently cook until the onion is translucent. Remove the cooked onion mixture from the pot and set aside. Turn up the heat to medium-high. Add the remaining butter. When melted, cook the mushrooms (or meat). Season with salt and pepper. To the cooked mushrooms in the pot, add the rice, cooked onion mix, 1/2 tsp salt, pepper to taste, and the vegetable stock. Mix to combine then bring to the boil. When boiling, put a lid on and turn down the heat to the minimum for 12 minutes. Then turn the heat off but leave the pot on the hotplate for a further 10 minutes with the lid on. When done, open the lid, cool for 10 minutes then add the parsley and mix. Remove the cabbage from the pot and when cool enough to handle, carefully remove the leaves. Do your best to keep the leaves whole and undamaged. If the leaves become tough to remove, you may need to put the cabbage back in the boiling water for a further 5 minutes at a time. Cut out part of the hard stem 1-2 inches from each leaf. This will resemble a small removed triangle of the stem from the whole leaf. Preheat the oven to 320F. Lay a cabbage leaf out, add 1/3 cup of the rice mixture. Fold in the sides, then the top, now the bottom to form a package. Repeat until you’ve used all the leaves and mixture. Place the rolls in the casserole dish and cover with tomato sauce. Cover with foil and bake for 1.5 hours or until the cabbage is tender and completely cooked through.