I have fond memories of savoring the aroma of cabbage rolls simmering on the stove top for several hours. This is a healthy version that you can enjoy guilt-free. Cabbage is part of the cruciferous family that is so beneficial for breast health, so try to eat a couple of cruciferous veggies every day. Instead of rice, I chose to use cauliflower. The meat can be ground bison, beef, chicken or lamb. If you prefer not to use meat, simply use a variety of vegetables that can be wrapped in the cabbage leaf. Serve topped with butter and or olive oil. Bon Appétit!
Dip pan entire head of cabbage in a pot of simmering water until the leaves begin to separate easily. Lay them on a towel to cool and dry.
In a large bowl mix the following:
1 pound of your choice of meat or chopped up veggies
½ each red and yellow pepper – chopped finely
½ red onion – chopped finely
½ cauliflower head – chopped finely
¼ cup chopped fresh parsley
1 cup chopped grape tomatoes
2 inches of grated ginger root
2 teaspoons crushed garlic
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
2 eggs – optional (this holds the stuffing together a bit better)
Add the stuffing to cabbage leaves and roll and close gently.
Place these in a large pot.
Cover with 3 cups (or more) of tomato juice. (You can also use a small can of tomato paste and water)
Simmer on the stove top for 1- 2 hours.
Serve with a big salad. Leftovers save very well or you can also freeze them. Enjoy!