Bukharian Stuffed Cabbage from Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook by Dahlia Abraham-Klein

Ingredients

• 2 apples, peeled, cored, and chopped
• ½ teaspoon salt
• 4 stalks celery, diced
• 10 oz (330 g) white mushrooms, chopped
• 4 carrots, diced
• 2 tomatoes, chopped
• 3 tablespoons olive oil (divided use)
• 2 onions, finely chopped
• 1½ cups (350 g) short-grain brown rice
• 3 cups (750 ml) Vegetable broth
• 1 cabbage or 20 cabbage leaves
• ¾ cup (150 g) dried chickpeas or one 15- oz (425- g) can chickpeas, rinsed and drained
• Lemon wedges, for garnish
• freshly ground black pepper, to taste
• ½ teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 4 tablespoons Duck Sauce
• 2 tomatoes, peeled and puréed
• 4 cloves garlic, minced
• 2 onions, chopped
• 4 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons ground cumin
• ½ cup (15 g) finely chopped fresh dill
• ½ cup (15 g) chopped fresh parsley