• Preheat the oven to 400 degrees

To boil the cabbage

• Bring water to a boil
• While water is boiling, remove the outer leaves of the cabbage that may be damaged
• Stick a for in the core of the cabbage then stick a knife in the hole
• Keep the cabbage in the boiling water until the outer leaves start separating
• The leaves will come off easily, but, be gentle. You plastic tongs
• Lay the cabbage leaves on a paper towel over a plate
• You will get about 20-25 leaves.
• You can choose to remove the stems using a pair of scissors or keep the leaf whole

For the Sauce

• In a medium pan, add the oil and heat for about 15 seconds
• Add the garlic
• Add the tomato paces and the fresh tomatoes
• Stir well
• After about 5 minutes, add the canned diced tomatoes
• Add all the salt and basil and allow to simmer for about 6 more minutes
• Turn off the heat and set the sauce aside

For the stuffing

• In a medium pan, add the oil and allow to heat for about 15 seconds.
• Add all the vegetables
• Stir well
• Add the spices and salt
• Let it cook until the okra are well done. Be sure to keep stirring (About 8 minutes).
• Add the brown rice and stir well

Assembling the stuffed cabbage

• In each cabbage leaf, add about 1-2 tsp of the stuffing
• Fold the leaf by starting with the bottom over the stuffing
• Fold the sides
• Start rolling the cabbage upwards, making sure that the stuffing remains tight
• Place the rolled cabbage leaf in a casserole dish
• Continue until all the leaves are stuffed or you are out of stuffing
• Gently pour the sauce over the stuffed cabbage
• Place the casserole dish in the oven and allow to bake for about 15 minutes
• Remove and serve the stuffed cabbage as a side dish or main meal
• Other ingredients you can add to the stuffing
• Raisins
• Capers
• Parmesan Cheese (I like using Vegan Parmesan Cheese)
• Sweet Corn
• Sun-dried tomatoes
• Potatoes (cut into tiny cubes)