Stuffed Cabbage Rolls

Accompanying article: Hiatal Hernia

It’s so easy to fill a cabbage leaf with any savory concoction and steam, simmer or bake it for an elegant and appealing dish. When I want a wallop of energy, I stuff cabbage with low fat and cholesterol, buffalo. In this dish the sweet and sour flavored vegetables enable you to enjoy a modest portion of meat in a robust but healthful entrée. You can, of course, replace the buffalo with any other ground meat or poultry or with tofu, seitan or tempeh.

10-12 large green cabbage leaves
1 pound ground buffalo, turkey or diced tofu
1 cup cooked rice, quinoa or millet
1 minced onion, large
2 tablespoons minced fresh parsley
1 large egg white
1 tablespoon tomato paste
Sea salt and pepper to taste
3 cups chopped canned plum tomatoes with juice
1 cup vegetable stock or water
2 tablespoons organic sugar (preferably rapadura)
2 cups sauerkraut, well drained

Bring 4 quarts of water to a rapid boil. Emerse the cabbage leaves, 3 to 4 at a time, in the water for 1 minute to soften. Drain and pat dry. To enable rolling the leaves, remove the thick, unpliable base of each central rib.

Combine the protein (meat or tofu), with the grain, 1/2 cup minced onion, parsley, egg white, tomato paste, sea salt and pepper. When well combined, place a portion of meat mixture into each cabbage leaf. Fold over, then fold in the sides and roll up. Secure with toothpicks if necessary.

Preheat oven to 350 degrees F.

Combine remaining onions, tomatoes, vegetable stock, sugar, salt and pepper to taste.

Place sauerkraut in the bottom of a large casserole. Lay stuffed cabbage rolls on top. Carefully pour the tomato mixture over all. Cover and bake for about 1-1/2 hours or until cabbage rolls are cooked and sauerkraut and tomato mixture is very thick. Remove from oven and serve. Serves 4 to 6.

May you be well nourished,

Rebecca Wood