Vegetarian Stuffed Cabbage with Mushrooms

Instructions:

1. Remove the tough core from the bottom of the cabbage with a sharp knife.
2. Bring a large pot of salted water with vinegar to a boil. Submerge the whole head of cabbage for 3–5 minutes until the outer leaves are pliable but not translucent.
3. Use tongs to carefully peel away the softened outer leaves. Trim the thick center vein (rib) of each leaf lengthwise.
4. Heat olive oil in a skillet over medium-high heat. Add mushrooms and cook without stirring for 3 minutes to get a deep brown sear.
5. Stir in the onion and garlic, sautéing until translucent (about 5 minutes).
6. Stir in soy sauce, smoked paprika, and pepper, then remove from heat.
7. Fold in the cooked rice, breadcrumbs, and fresh parsley until the mixture is cohesive.
8. Place about ⅓ cup (80ml) of filling near the stem end of a cabbage leaf. Fold the sides inward and roll tightly toward the top.
9. Arrange the rolls seam-side down in a baking dish, packing them snugly.
10. Combine crushed tomatoes, broth, tomato paste, maple syrup, and oregano. Pour the sauce evenly over the rolls.
11. Place the baking dish in the oven and bake for 60 minutes until the cabbage leaves are tender and have absorbed the sauce.