Stuffed Cabbage Rolls

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Main Courses | Nov, 28 2017

Stuffed Cabbage Rolls

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!