Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin.

Vegetarian Stuffed Cabbage Leaves

  • 1head of cabbage
  • 1pepper, diced
  • 1/2cupcup uncooked brown rice
  • 2cloves garlic, minced
  • 1small onion, diced
  • 1can (15 oz.) of the beans of your choice, drained and rinsed
  • 1can (15 oz.) of the beans of your choice, drained and rinsed
  • 2Tbspfreshly squeezed lemon juice
  1. FOR FILLING: 1. Cook the rice according to package directions. 2. Saute onion, garlic, and peppers on medium heat until cooked through. 3. Add beans and stir until heated. 4. Add cooked rice and stir until heated through.
  2. FOR CABBAGE: 1. Remove the core of the cabbage by cutting deeply around its base with a paring knife. Discard core. 2. Bring 2 to 3 inches of water to a boil in a deep pot. Place the entire cabbage in the water, cover, and boil 7-10 minutes. Remove the cabbage from the water and cool under cold water. 3. Peel off 6-8 whole leaves from the cabbage. 4. With a knife, cut off the thickest part of the cabbage stem at the base of each leaf, so that they are similar in thickness to the rest of the leaf.
  3. FOR SAUCE & STUFFING: 1. Mix tomato sauce and lemon juice together. 2. Place ~1/4 to 1/2 cup of rice mixture, depending on how big each leaf is, in the center of each leaf. 3. Fold the right and left edges of the leaf in towards the center, then roll the leaf forward, tucking in the sides until reaching the far end of the leaf. 4. Pour the sauce over the top of each cabbage roll and cover. 5. Bake at 350 degrees F for ~40-45 minutes, or until tender.
The Healthy Apron, Eden Foods
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