Stuffed Cabbage!

Cabbage is part of the cruciferous family vegetables, its super healthy, & supports liver detoxification, but lets face it, not cooked in a nice way, it can be quite bland and dull.

This recipe is not only delicious but full of goodness herbs that work synergistically with the cabbage to provide you with plenty of micro nutrients and essential minerals. Try it, so easy to make.

 

 

 

Ingredients:

  • 1 whole medium cabbage
  • A big bunch of parsley
  • A big bunch of dill
  • A big bunch of fresh coriander
  • A handful of fresh mint
  • 1 cup of small grain rice
  • 50 g ghee or butter
  • 5 ripe tomatoes
  • 1 onion
  • 5 cloves of garlic
  • 1/2 tsp cumin, cinnamon, salt
  • 1 cup Bone broth
  • Once cooked garnish with black pepper

In a round pot as per photo line the base with a little ghee or butter, leave some for the stuffing, then thinly slice a potato and layer it in the bottom of the pot.

Separately wash all the herbs well & drain, this is the time to use that salad spinner you’ve been storing 🙂 add all the above ingredients apart from the cabbage & broth, to a kitchen machine, and blitz till all combined and chopped finely, and thats your stuffing ready.

Boil some water in a separate pot and blanch the cabbage for a few seconds, then cut into pieces as per the photo and layer half on top the of the potato, add the stuffing in the middle, then finish layering with the rest of the cabbage.

Place over a medium heat, add the hot broth to the cabbage and cook for about 15 minutes till lost of the broth have been absorbed by the rice, then lower the heat and cook for further 20 minutes, checking occasionally to ensure cabbage is soft. Serve with either your choice of meat or chicken and salad. If you are vegan then replace the bone broth with organic MSG free vegetable stock and the ghee with coconut olive oil.

 

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