Stuffed Cabbage Rolls

A KERF creation! We got a head of cabbage from the CSA and were a little clueless on what to do with it. I did a Google search for cabbage and came across stuffed cabbage leaves. With more recipe research, we developed this combo to stuff into the leaves based on what we had on hand:Ingredients 

• 1 head of green cabbage
• 2 servings of cooked brown short grain rice
• 3/4 a cup of cooked navy beans (or from a can – any beans will do)
• 1 small fennel bulb, sliced
• 1 carrot, diced
• 1/2 cup cooked collard greens (we used leftovers from the saag  but you could easily leave these out)
• 1 tsp red curry powder
• 1 tsp garam masala
• Pinch ground ginger
• Pinch garlic powder
• Pinch coriander
• 1/3 cup egg whites (or 1 whole egg, beat)
• 1 cup prepared tomato sauce
• 1/3 cup shredded cheese

Method

• Preheat oven to 400*
• Tear large  external leaves off of cabbage, and chop remaining inner bulb to use in sautee.
• Boil outer leaves for 2-3 minutes, until slightly wilted and let dry.

• Sautee fennel, carrot, and cabbage in a skillet with some olive oil or cooking spray. After 5 minutes, add rice + beans + spices (and leftover collards, if using).
• When all is heated through, remove from heat and stir in egg whites

• Portion mixture into cabbage leaves (about 1/3 a cup per leaf) and roll them like tortilla wraps.
• Place seam side down into a baking dish.
• Top with tomato sauce and cheese.
• Bake for 20 minutes or until cheese is brown.

Before and after:
 

Makes about 14-15 cabbage rolls. Serves 3-4. Each cabbage roll is appx. 90-100 kcal.