Prepare the Vegetables: Start by shredding the cabbage into thin strips. Dice the onion and mushrooms, mince the garlic, and grate or julienne the carrot. Chop the sweet yellow pepper into small pieces.

Sauté the Vegetables: In a large pan, heat the oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.

Add the Mushrooms and Peppers: Toss in the chopped mushrooms and sweet yellow pepper. Sauté for a few minutes until the mushrooms begin to release their moisture and the peppers soften.

Cook the Cabbage and Carrot: Add the shredded cabbage and grated carrot to the pan. Stir well to combine all the vegetables. Season with salt, black pepper, paprika, and coriander. Continue to cook, stirring occasionally, until the cabbage softens, about 5-7 minutes.

Cook the Rice: While the vegetables are cooking, rinse the rice thoroughly under cold water. In a separate pot, bring 300 ml of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 10 minutes, or until the rice is cooked through and the water is absorbed.

Combine and Serve: Once the rice is cooked, fluff it with a fork and gently mix it into the vegetable mixture. Stir to combine all the ingredients evenly. Adjust the seasoning if needed.

Garnish and Enjoy: Transfer the cabbage and rice mixture to serving plates. Garnish with freshly chopped parsley for a burst of color and fresh flavor.