Vegan cabbage rolls with rice and mushrooms

Ingredients

• 1 white cabbage head
• 200 g rice
• 250 g button mushrooms
• 1 yellow onion
• 2 garlic cloves
• 2 tbsp soy sauce
• 1 tsp allspice
• 300 ml vegetable stock
• 2 tbsp lingonberry jam (vegan)
• Salt and pepper

Method

1. 1Blanch cabbage leaves for 3 min. Parboil rice. Finely chop mushrooms and onion, sauté until liquid evaporates. Mix with rice, soy, and allspice. Fill cabbage leaves and roll. Place in a baking dish, pour over stock. Cover with foil, bake at 200°C for 40 min. Serve with lingonberry jam.