Savoy Cabbage Rolls with Mushroom Rice, Chickpeas and Roasted Pepper Sauce

Instructions

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   1. Preheat the oven to 200 °C / 400 °F.

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   2. Bring a large pot of water with a pinch of salt to a boil. Blanch the 8 savoy cabbage leaves for 2 minutes, transfer them to cold water, and drain well. Carefully trim the thickest part of each stem so the leaves roll easily.

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   3. In a saucepan, combine the rice with 300 ml (1 1/4 cups) vegetable broth. Cook over medium heat until the liquid is absorbed and the rice is tender, about 15 minutes. Set aside.

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   4. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Sauté half of the onion and half of the garlic for 3 to 4 minutes. Add the chopped mushrooms, 1 tsp smoked paprika, cumin, thyme, half of the salt, and black pepper. Cook for 8 minutes, stirring, until the mushrooms brown and release their moisture.

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   5. Add the cooked chickpeas to the skillet and lightly mash them with a spoon. Stir in the cooked rice, lemon zest, 2 tbsp lemon juice, and fresh parsley. Mix well, taste, and adjust with salt and pepper.

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   6. For the sauce, heat the remaining 1 tbsp olive oil in another skillet or saucepan. Sauté the remaining onion and garlic for 3 minutes. Add the roasted red pepper, crushed tomato, the remaining 200 ml (3/4 cup plus 1 tbsp) vegetable broth, and the remaining 1/2 tsp smoked paprika. Cook over medium heat for 8 minutes.

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   7. Blend the sauce until smooth. Return it to the heat for 1 minute and adjust with salt and pepper.

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   8. Spread the sauce over the bottom of a baking dish. Place a portion of filling in the center of each cabbage leaf, fold in the sides, and roll tightly. Arrange the 8 rolls seam-side down over the sauce.

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   9. Cover the dish with foil and bake at 200 °C / 400 °F for 20 minutes. Remove the foil and bake 5 minutes more so the top can set slightly.

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    10. Stir the tahini with 1 tbsp water until it becomes a light drizzle. Serve the rolls hot with the sauce, the tahini on top, and toasted sesame seeds as a finish.