Everyday should be devoted to your wellness, but I want to make Wednesdays especially devoted to sharing tips and recipes that will enhance your lifestyle!
I promised you the recipe – so here it is! It is a little labor intensive, not difficult, but worth the time and effort. And, it always tastes better the second time you eat it because the flavors ‘marry’ more.
Prep time: 45 minutes; Cooking time – 1.5-3 hours depending on method (see below); Serving size 2 rolls; Yield 8 – 10 rolls
1 large cabbage; 1 package sauerkraut (in a plastic bag or glass jar – I don’t use canned sauerkraut) 1 cup cooked pearl barley (you can substitute any gluten free grain if you like. Even try mixing cooked lentils with cooked rice); 3/4 cups chopped walnuts; 1 medium onion, diced; 2 tablespoons chopped parsley; 2 cloves chopped garlic; 2 teaspoons lemon juiice; 1 teaspoon paprika; 1/2 teaspoon ground pepper; 1/2 teaspoon tumeric; 1 generous teaspoon salt free seasoning – I love the lemon/garlic/pepper combination. You can make your own – experiment! Optional ingredients: 1 cup chopped mushrooms (I love the texture), 1 cup cup (combined) chopped celery & carrots. 1 can fire-roasted diced tomatoes.
Sauce: 1 28 oz can organic fire roasted tomatoes; 1 160z organic fire roasted tomatoes (you will puree this can); 2 cloves garlic; 1 tablespoon organic tomato paste; 1 teaspoon salt (or to taste – but remember, the tomatoes have sodium in them); just a pinch of baking soda; 1 teaspoon sugar to cut the acidity (I love coconut sugar).
Cook your barley or rice according to package directions (you can use quinoa too). I always cook grains in an organic broth – I prefer chicken. Plus, I under cook them just a little because they will be simmering more.
Carefully remove the core of the cabbage and place the cored side down with enough water to just cover. Bring to a boil, reduce heat and simmer approximately 15 – 20 minutes until leaves are tender and easily separated. Cool, then separate & lay leaves out on a rack to drain.
While your grains and cabbage are cooking, saute the onion, garlic, mushrooms, carrots & celery in a little olive oil until just tender. Remember, they will be cooking more. When grains are cooked add to sauteed veggies and and can of diced tomatoes. Add seasoning from ingredient list above and cook just a bit longer to toast the grains and nuts a bit.
Putting it all together: Now, think of a burrito: You are going to lay out one cabbage leaf – spoon about two tablespoons of the above mixture onto leaf and roll. You fold in the sides, then roll up. Place seam side down in the pan you will be using. I have done this stove top (low heat) and in the oven (350 degrees) but really prefer the slow cooker.
Now you are going to layer: With the center, left over part of cabbage – slice it into shreds. Put one layer cabbage, one layer sauerkraut, one layer cabbage rolls (you should have around 10 or so) and pour part of the sauce over. Repeat the process.
Cook on low for 3 to 4 hours in slow cooker; Approximately 1.5 hours on the stove and the same in a 350 degree oven.
When serving, spoon sauce over rolls. Garnish with a dollop of sour cream or plain yogurt and a bit of chopped parsley or fresh chopped basil.
Delicious and loaded with nutrition! (See benefits on the It’s Not Meatloaf link above).
Let me know if you tried it. Love & blessings – Joyce