Stuffed Savoy Cabbage
- Filling
- 1 Onion
- 1 celery
- 1 pepper, diced (asst. colors)
- 1 zucchini, diced
- 1 long Japanese eggplant
- 2 yellow squash, diced
- 1-2 carrots, diced
- 3 Portobello mushrooms
- 1 small head of Broccoli, small florets
- 2 t. salt
- 2 Tbs. dill, chopped
- ½ t. pepper
- 2 cups French lentils
- 2 cups cooked brown rice
- 2 Tbs. Tamari
- ¼ cup red wine
- Sauce
- 1- 14 oz can org. crushed tomatoes
- 3- 14 oz. can org. diced tomatoes
- 3 onions, cut into slivers, then halved
- ¼ cup agave
- ½ cup raisins
- ½ cup red wine vinegar
- 1-1/2 t. salt
- 4 Tbs. pine nuts
- 2 t. cinnamon
- ½ cup water
- For the sauce;
- Cook the onions in olive oil over medium heat, until translucent.
- Add the pine nuts and cook until they are golden, then add the cinnamon, and cook for 1 minute more.
- Add remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly.
- For the Cabbage;
- Cut out the core of the cabbage.
- Bring a large pot of water to a boil.
- Immerse the cabbage in the water for 10 minutes, then remove.
- Separate the larger, outer leaves for filling.
- For the Filling;
- In a wok, sauté the onion in olive oil until translucent.
- Add the celery and carrots and cook for a few more minutes.
- Add the eggplant, and cook until soft.
- Add a tablespoon or 2 of water if it’s sticking to the wok.
- Add the mushrooms, and cook down until they soften.
- Add the red wine and tamari.
- Add the zucchini, yellow squash, pepper, and broccoli and cook for 5-10 minutes, until all the vegetables are soft.
- Add the herbs, S & P, lentils, and rice. Mix thoroughly. Taste. Add more tamari, salt & pepper if desired
- Stuff the Cabbage;
- Spray the bottom of a casserole pan with oil. Cover the bottom with a thin coating of the sauce.
- On a large work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle.
- Fold in the sides of the leaf, and then, starting in the front, roll up the cabbage.
- Place, seam side down in the casserole pan. Continue until you have all of the leaves rolled up, and you fill the pan.
- Cover with cabbage rolls with a generous amount of sauce, and then cover with tin foil. Bake in oven for 40 minutes.
Recipe by iEatGreen at https://www.ieatgreen.com/stuffed-savoy-cabbage/
3.5.3251