Vegan Unrolled Cabbage Rolls

• 2 teaspoons canola oil
• 1 cup chopped onion
• 1 cup sliced carrot
• 1 stalk celery, finely chopped
• 2 garlic cloves, pressed
• 6 cups chopped green cabbage
• 1 2/3 cups water
• 1 (8 ounce) can tomato sauce (1 cup)
• 3/4 cup quick-cooking brown rice (not instant)
• 2 tablespoons unbleached cane sugar (or other sweetner of your choice)
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon thyme, crumbled

1. Place the oil in a 41/2 quart saucepan or Dutch oven, and heat it over medium high heat. When the oil is hot, add the onion, carrot, celery and garlic and saute them for 10 minutes.
2. Add the remaining ingredients, mix well, and bring the mixture to a boil.
3. Reduce the heat to medium-low and cover the pan with a lid and simmer the mixture for 30 to 35 minutes. Do not stir or lift the lid until the total cooking time has elapsed.
4. Remove the saucepan from the heat and let the mixture rest, covered, for 5 minutes,.
5. Stir to mix well and serve hot.

canola oil, onion, carrot, celery, garlic, green cabbage, water, tomato sauce, quickcooking brown rice, sugar, paprika, oregano, salt, thyme

Taken from www.food.com/recipe/vegan-unrolled-cabbage-rolls-314705 (may not work)