Stuffed Cabbage

Stuffed cabbage is one of my favorite dishes. It's the perfect dinner to make when you have leftover rice and/or lentils. I used both in this recipe. Here's the condensed version of why it's good for you: Briefly cooked cabbage helps prevent cancer, lowers your cholesterol and reduces inflammation. It's an excellent source of vitamins C and K. 

Stuffed Cabbage

1 organic head of cabbage 

2 C cooked brown rice and/or lentils

1 28oz can of organic crushed tomatoes

2 TBS balsamic vinegar

1/2 tsp Allspice

1 tsp sea salt

Preheat your oven to 350 degrees. Bring a large pot of water to a boil and add the salt. Carefully remove 6-8 outer leaves of a head of cabbage. Removing the core will make this step a little easier. Wash any leaves that have dirt on them. Place the leaves into the boiling water, being careful not to tear them. Blanch the leaves until the stalks slightly soften. Timing depends on the thickness of the stalk but it will be roughly 5 minutes or less. Carefully drain the leaves and allow to cool until you can handle them.

I had leftover lentils and brown rice that were combined with a sauteed onion, in my freezer. For every 6-8 rolls you make, you will need about 2 cups. Of course, you can always make the "stuffing" prior to blanching the cabbage if you don't have leftovers.

In a small bowl, combine the tomatoes with the balsamic vinegar and allspice. Place half the tomatoes into a small baking dish.

On a clean workspace or plate, lay one leaf out and place a large spoonful (serving spoon or tablespoon) of rice toward the bottom of the leaf. Gently fold both sides over the stuffing, then roll toward the outer portion of the leaf, using your fingers to keep the sides tucked in as you roll. Place seam side down into the baking dish. Continue rolling leaves and adding them to the dish. Pour the remaining tomatoes over the rolls.

Bake in the oven for approximately 40-45 minutes. 

NOTES: This recipe has enough tomato sauce to make several more rolls. So if you double it, you won't have to double the sauce. If you're making more rolls, make sure you buy a larger head of cabbage, rather than small.

I use the remaining head of cabbage to make a quick coleslaw while the rolls are cooking. Finely dice it, add a large shredded carrot, a few tablespoons of Earth Balance Mindful Mayo and a splash of apple cider vinegar.