INGREDIENTS
1
head green cabbage
1 cup
lentils, cooked
2 cups
vegetable broth
1 cup
rice, cooked
8 oz
cremini mushrooms or portabella mushrooms, chopped
1 cup
white onion, diced
1 tsp
paprika
1/2 tsp
garlic powder
1/2 tsp
sea salt
ground black pepper
15 oz
roasted tomatoes
1 tbsp
tomato paste
1/4 cup
water
1 tbsp
cider vinegar
1/2 tsp
garlic powder
1/2 tsp
sea salt
ground black pepper