Creole-Spiced Mushroom and Rice-Stuffed Cabbage Rolls

1. Make the Sauce Piquant

Warm 2 tablespoons of extra-virgin olive oil in a large heavy pot over medium-high heat until it shimmers. Add 0.25 cups each of finely diced yellow onion, red bell pepper, and celery, and sauté them for about 3 to 5 minutes until they are soft. Stir in 2 teaspoons of minced garlic, 0.25 teaspoon minced fresh ginger, a pinch of ground cinnamon, 0.25 teaspoon cayenne pepper, and 0.5 teaspoon kosher salt. Cook this mixture for about 3 minutes until it becomes fragrant.

2. Add Tomato Paste and Other Ingredients

Stir in 0.25 cups of tomato paste, 1 teaspoon of molasses, 1 tablespoon of tamari, 1 tablespoon of apple cider vinegar, the chopped tomatoes with their juices, and 1 cup of water. Bring the mixture to a boil, then reduce the heat and let it simmer, partially covered, for about 10 minutes. Stir in 1 teaspoon of minced fresh thyme and season with salt and freshly ground black pepper to taste. Set the sauce aside.

3. Prepare the Mushroom Rice

Drain the soaked rice and set it aside. In a small bowl, soak 0.5 cups of dried porcini mushrooms in 2 cups of boiling water for about 20 minutes. Once soaked, drain the mushrooms through a sieve, reserving the liquid, and finely chop the porcini.

4. Cook the Vegetables and Mushrooms

In a large skillet, warm 1 tablespoon of extra-virgin olive oil over medium heat. Add 0.5 cups each of finely diced yellow onion, green bell pepper, and celery, along with 0.5 teaspoons of kosher salt. Sauté the vegetables for about 5 minutes until they are softened. Add the chopped porcini mushrooms and 8 ounces of finely chopped cremini mushrooms. Cook for another 5 minutes until the mushrooms are browned.

5. Cook the Rice

Pour in 2.25 cups of vegetable stock and the reserved mushroom liquid, then add the drained rice. Bring the mixture to a boil, reduce the heat to low, cover, and let it cook for about 50 minutes until the liquid is mostly evaporated and the rice is fluffy. Remove from heat and let it steam, covered, for an additional 10 minutes.

6. Prepare the Cabbage

Bring 3 quarts of water with 2 tablespoons of kosher salt to a boil in a large pot. Carefully lower the whole cabbage into the boiling water and cook it for about 5 to 7 minutes, or until the outer leaves are softened. Remove the cabbage and peel off the softened leaves. Repeat this process until you have 8 large leaves. Trim the thick ribs from the center of each leaf to make them easier to roll.

7. Assemble the Rolls

Place about 0.5 cups of the mushroom rice mixture onto the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly from the stem end, securing the filling inside. Repeat with the remaining leaves and filling.

8. Finish the Dish

Bring the sauce piquant back to a boil in the large pot, then reduce the heat. Place the cabbage rolls seam-side down in the pot, cover, and let them simmer for about 20 minutes until the rolls are heated through and the flavors have melded together.