1 cup wild rice
1 tbsp extra virgin olive oil
1 brown onion, finely diced
2 cloves garlic, minced
1 cup button mushrooms, finely chopped
1 pinch chilli flakes
½ tsp dried thyme
1 tsp dried basil
Salt and pepper
6-8 savoy cabbage leaves
1 ½ cups tomato passata
⅓ cup tomato paste
2 cloves garlic, grated
1 tbsp fresh thyme, finely chopped
1 tsp smoked paprika
Salt and pepper, to taste
Preheat the oven to 180°C.
Cook wild rice in a pot of water for 20 minutes or until soft.
In a medium non-stick pan over medium-high heat, sauté the onion, garlic, mushrooms, chilli flakes, thyme and basil in extra virgin olive oil for 5 minutes or until soft. Season with salt and pepper.
Stir the cooked rice through the mushroom mixture and heat for a further 5 minutes.
In a small saucepan combine all of the sauce ingredients and simmer for around 5 minutes. Pour half of the sauce into the mushroom mixture and stir to combine. Remove from heat.
To soften the cabbage, place leaves in a bowl of hot water and cover with a plate for around 5-10 minutes. Drain and set aside.
Cover the bottom of a rectangular baking dish with half of the remaining sauce.
Fill one end of a cabbage leaf with 3-4 tablespoons of mixture and roll the leaf up a bit like a burrito.
Repeat with remaining cabbage leaves and filling, then place them in the baking dish.
Cover with the remaining sauce and bake in the oven for 40-45 minutes.