Global Harmony Veggie Stuffed Cabbage Rolls

Instructions

1. 1

   Prepare the cabbage leaves by carefully separating them from the head and blanching them in boiling water for 2-3 minutes until pliable. Drain and set aside on a kitchen towel.

2. 2

   In a large pan, heat olive oil and sesame oil over medium heat. Add the minced garlic, diced onions (both red and regular), and chili pepper. Sauté until fragrant and translucent, about 4-5 minutes.

3. 3

   Add the diced bell pepper, carrot, and eggplant to the pan. Cook for another 5-7 minutes until the vegetables soften.

4. 4

   Stir in the crushed tomatoes, cumin, smoked paprika, turmeric, garam masala, oregano, coriander, and bay leaf. Cook for 2 minutes to bloom the spices.

5. 5

   Add the cooked jasmine rice, soy sauce, lemon juice, salt, and pepper. Stir well to combine and cook for another 3 minutes, allowing flavors to meld. Remove the bay leaf. Stir in chopped cilantro and parsley, then remove from heat.

6. 6

   In a small bowl, mix the tahini paste with vegetable broth until smooth and slightly runny, forming a savory sauce to drizzle.

7. 7

   Lay a blanched cabbage leaf flat, place about 2 tablespoons of the veggie-rice mixture in the center, fold in the sides, and roll up tightly like a burrito. Repeat with remaining leaves and filling.

8. 8

   Arrange the stuffed cabbage rolls seam side down in a baking dish. Drizzle the tahini-vegetable broth sauce evenly over the rolls.

9. 9

   Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes to meld flavors and warm through.

10. 10

    Remove from oven and garnish with fresh chopped mint before serving.