Vegetarian Cabbage Wraps with Mushrooms

Instructions:

1. Heat the butter in a large skillet over medium heat. Add the diced onion and carrots, cooking until softened. Stir in the chopped mushrooms and garlic, sautéing until the mushrooms release their moisture and turn a deep mahogany-colored brown. Stir in the cooked rice, oregano, paprika, salt, and pepper. Remove from heat and let it cool slightly.
2. Bring a large pot of salted water to a rolling boil. Carefully peel off the outer leaves of the cabbage. Submerge each leaf in the boiling water for 2-3 minutes until they are velvety and pliable. Use a slotted spoon to remove them and immediately plunge them into a bowl of cold water. Drain and pat dry with a paper towel.
3. Lay a blanched leaf flat. If the center vein is too thick, carefully shave it down with a knife. Place 2-3 tablespoons of filling near the stem end. Fold the sides inward and roll tightly toward the top. Repeat until all filling is used.
4. Preheat your oven to 350°F (175°C). In a small bowl, whisk together the tomato sauce, vegetable broth, apple cider vinegar, brown sugar, and minced garlic. Pour a thin layer of sauce at the bottom of a 9x13 inch baking dish.
5. Arrange the cabbage wraps snugly in the dish, seam-side down. Pour the remaining sauce over the top.
6. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for another 10-15 minutes until the sauce has thickened and the cabbage edges are slightly caramelized.