Vegetarian Cabbage Rolls

foodnetwork.com

Lauren Weisler

1 savoy cabbage, frozen, thawed and leaves separated (see Cook’s Note)

3 tablespoons butter

2 small yellow onions, finely diced

1 carrot, finely diced

1 stalk celery, finely diced

Kosher salt and freshly ground black pepper

1 teaspoon dried thyme

4 garlic cloves, finely minced

3 cups (about 300 grams) finely chopped mushrooms

3 cups (450 grams) cooked rice

½ cup (60 grams) finely chopped walnuts

¼ cup finely chopped fresh dill

¼ cup finely chopped fresh parsley

½ teaspoon ground cumin

1 egg

4 cups (1 liter) Big Batch Tomato Sauce, recipe follows, or store-bought tomato sauce

½ cup (125 milliliters) 35% cream (whipping cream)

¼ cup (53 grams) brown sugar

Nonstick cooking spray, for the pans or baking dish

subheading: Big Batch Tomato Sauce:

¼ cup (60 milliliters) olive oil

4 yellow onions, diced

Kosher salt and freshly ground black pepper

2 pints (500 grams) cherry tomatoes, halved

8 garlic cloves, minced

½ cup (125 milliliters) dry red or white wine, optional

Four 28-ounce (794-milliliter) cans crushed tomatoes

1 to 2 Parmigiano-Reggiano rinds

1 to 2 tablespoons sugar, optional

½ cup finely chopped basil

½ cup finely chopped parsley

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