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