40min · 2 servings Ingredients • 2 tbsp. olive oil • 1 medium onion, diced • 2 medium carrots, shredded • ⅓ tsp. red pepper flakes optional • ½ medium cabbage head, shredded • 3 medium tomatoes, diced • ½ tbsp. paprika • 1 tsp. salt or to taste • ⅓ tsp. pepper or to taste • 1 cup short or medium grain rice, rinsed • 2 cups vegetable broth • ¼ cup chopped parsley Instructions • In a large skillet or Dutch oven, saute the onion, carrots, and red pepper flakes in olive oil for about 5-6 minutes over medium heat. • At this point, add the cabbage, tomatoes, paprika, salt, and pepper. Cook for 10-15 minutes, stirring occasionally. • Now add the rice and veggie broth. Bring everything to a boil, reduce the heat to low, stir, and cover the pot with a lid. Cook for 15 minutes. T