Cabbage Rolls

Cabbage Roll
8 Cabbage leaves
1 Cup cooked black rice
1 Cup cooked chickpeas
½ Cup chopped red onion
½ Teaspoon onion powder
½ Teaspoon parsley
1 Stalk of scallion chopped
Tomato sauce
Sea salt and cayenne pepper to taste
  1. Place cabbage leaves into a large pot of water. Bring the water to a boil, reduce heat, and simmer for 10 minutes, or until the leaves are tender.
  2. Remove the cabbage from the water and let cool. Mix all the ingredients together in a small mixing bowl.
  3. Place 1/4 cup or so of filling in the center of the leaf. Fold in the sides and then starting from an unfolded side; roll the leaf to form a cylinder shape. Place the prepared rolls into a casserole dish, and the repeat process.
  4. Pour the tomato sauce over the top – make sure all the rolls are cover generously to prevent the tops from burning.
  5. Bake for 45 minutes – check frequently to ensure the tops of the cabbage leaves are not burning.
  6. Remove from the oven and set aside to cool for about 5 and serve.

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