Vegan Cabbage Rolls

How to prepare vegan cabbage rolls

1. Remove about 15 leaves from the cabbage head and cut them in half if they're large. Remove the tough core from the middle and boil them in water for 20 minutes.
2. Cover the bulgur with boiling water and let it sit for 10-15 minutes to swell.
   * See here for more details about bulgur and how to prepare it.
3. Sauté the finely chopped onion in hot oil. When soft, turn off the heat and add the paprika, crushed garlic, and salt and pepper to taste.
4. Add the finely diced mushrooms, bulgur (which has absorbed all the water by now), thyme, walnuts, mushroom powder, chili, and finely chopped parsley. Mix well. Taste for seasoning and add more if necessary.
   * Only add mushroom powder if you're not using fresh wild mushrooms; I used champignon mushrooms, which is why I added the powder.
6. In the blanched cabbage leaves (cooled enough to handle), wrap the cabbage rolls by placing a tablespoon of filling on each leaf.
   * For beginners, see here how to easily wrap cabbage rolls.
7. Line the bottom of the pot with finely chopped cabbage leaves. Arrange the cabbage rolls on top. Cover with another layer of chopped cabbage, add the thyme sprigs, and pour in the tomato paste. Add water mixed with the vegeta until they're almost covered (about 2 1/2 cups). Place a small plate on top of the rolls and press down slightly so they're covered with liquid.
8. Cook on the stovetop with a lid, on higher heat until it starts boiling, then reduce to medium-low for another 35 minutes. Check that the cabbage is cooked - the filling will definitely be done by this time.

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