Vegan Stuffed Cabbage Rolls

1 1/2 cups cooked rice
1 small package of mushrooms chopped
1 small onion finely diced
3 tblsp fresh mint, chopped
1 tsp allspice
pinch of cayenne pepper
1 tsp cinnamon
2 cups tomato puree (I really like the Pomi brand from Italy in the box)
1 head of savoy cabbage
olive oil
salt and pepper

In a large non stick pan saute in olive oil the mushrooms and onion until cooked through**. Add salt and pepper to taste as well as the allspice and the pinch of cayenne pepper. Add the rice to the mushroom/onion mixture and stir thoroughly over medium heat until all the flavors have melded together. Turn off the heat and stir in the fresh mint. Let this mixture cool in the pan.

Set a large pot on the stove and fill it with water. Bring to a boil. While waiting for the water to boil pull the leaves apart from the head of cabbage, trying not to tear them. Blanch each cabbage leaf in the boiling water until pliable. Drain.

In a mixing bowl add the pureed tomatoes and the cinnamon as well as salt and pepper to taste. (go easy on the cinnamon...you may even want to just try using a 1/2 tsp or a pinch)

In the bottom of a glass baking dish (lasagna size) put a bit of olive oil and a large spoonful of the tomato mixture in the bottom of the dish to coat.

Take a cabbage leaf and lay it flat. Cut out the tough, non pliable stem area at the bottom of the leaf. In the center of the leaf put a spoonful of the rice mixture, then roll the leaf up tucking in the sides neatly (like you would a burrito). Lay the stuffed cabbage roll in the baking dish, folded side down to hold it together. Continue rolling cabbage until the dish is filled.

Pour the remaining tomato sauce mixture over the cabbage rolls. Cover the dish tightly with tinfoil and bake in a 375 degree oven for 45 minutes until the cabbage is tender and the rolls are piping hot.



**One way to add flavor is to make sure your mushrooms are dry when you put them in the hot oil to saute. If you resist stirring them at first and let them sit still in the pan until they brown, and then begin stirring, you will get a lot more flavor (and less-rubbery mushrooms).

Notes:
I left out garlic, but the place to add it if you wanted to would be while sauteing the onion and mushroom mixture.