@JerseyFreshNJDA Vegetarian Stuffed Cabbage #GardenCuizine Low Sodium, Healthy Meal using fresh garden ingredients! @EatRight_NJ

low Sodium

Stuffed Cabbage

Vegetarian Stuffed Cabbage made from a beautiful head of Savoy Cabbage from Burlington County Ag Center's Farmers Market. Stuffed Cabbage makes a nutritious recipe for a large family or as meal prep for several meals for a household of one or two. 

The outer leaves were large and unblemished, which gave me the idea of using them for stuffed cabbage rolls. I plan to make more sauerkraut with the rest of the cabbage.

We used lentils vs ground beef for something different from traditional stuffed cabbage rolls with ground beef and rice. Harry picked up some red lentils vs green lentils, because that is all they had at the store. And, guess what? The red lentils worked out great and were delicious!

GardenCuizine Free style recipe - meaning use as much or little as you want of the ingredients!

Yields: At least 10-12 servings or more

Serving size: one roll

Ingredients                    

1 cup rice - (I used a rice blend from Rice Select "Royal Blend" - Texmati white rice, brown rice, red rice and wild rice)

Outer leaves from fresh head of cabbage

1 lb dry Red (or green) lentils cooked and strained - (I used Goya Lentejas Rojas and cooked the entire bag. We had leftover filling to use for fritters at other meals)

Onion, diced - I used half of a large onion (from the Farmer's Market)

1 jalapeno pepper, minced (from the garden!)

few thin sprigs celery with celery leaves chopped - (I used Tango celery from our garden)

1/2 tsp ground cumin

1 clove fresh garlic, minced

2 Tblsp olive oil

pinch salt and ground black pepper

Your favorite red sauce - we used a jar of Rao's

Grated Parmesan cheese for topping

Putting it all together

Cook the Rice

1) Cook the rice and set aside.

 Cook the Lentils

2) In a stock pot, saute the onion, peppers and celery in olive oil. Saute until onion is translucent; stir in the garlic and seasonings of your choice.

Add 4 cups water and lentils, salt and pepper and bring to boil, reduce heat. Cover and simmer 15-20 minutes or until lentils are cooked.

Combine

3) Stir in the rice blend with the cooked lentils and combine.

Set aside while you prepare the cabbage leaves

Prepare the Cabbage Leaves

4) Boil a large pot of water

Rinse off your selected cabbage leaves then add to boiling water; boil a few minutes to soften. Remove and place in a large baking dish to drip off and cool.

Use a paring knife to trim out the thick stem from the edge.

Stuff and Roll the Cabbage

5) Using an ice cream scoop, scoop a portion of your filling onto a cabbage leaf. Fold up the sides and roll burrito style.

Place into baking dishes with a layer of red sauce on the bottom.

Repeat for how ever many Cabbage Rolls you want to make.

Top with more red sauce and a sprinkle of Parmesan cheese

Cover and keep in refrigerator or freezor until ready to cook.

Cook and serve!

When ready to cook, add a small amount of water, cover and bake in 350 deg oven until heated through and bubbling.

Serve with a side of chopped ripe and juicy heirloom Jersey tomatoes!

Enjoy!

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