Use Organic Ingredients when available
1 small cabbage
1 litre water
1 teaspoon sea or Himalayan salt
2 cups cooked brown basmati rice or quinoa
2 cups finely chopped onions
4 tomatoes diced
½ cup grated carrot
1/2 cup sultanas or Goji berries (optional)
2 chopped shallots
4 cloves finely chopped garlic
½ cup finely chopped parsley
3-4 tablespoons pasta sauce
1 teaspoon dried mint or 1 tablespoon fresh
1 teaspoon salt or 1 tablespoon Shiro (white) miso to taste
1 teaspoon thyme or oregano or 1 tablespoon fresh
½ cup olive oil
coconut yoghurt and pasta sauce to serve (optional)
sauerkraut or another wild ferment to serve
- Wash the cabbage, remove the outer leaves and separate the rest.
- Put about 1 litre of water into a large pot, add salt and bring to the boil.
- Put the cabbage leaves into the boiling water and boil them until they are softer (about 3-4 minutes) then remove them from the water and drain.
- Cut them in regular shapes and remove the thicker parts. You can use these thick pieces in a vegetable stew the following day.
- For the filling, combine all the ingredients in a bowl and mix them well. Taste and adjust if necessary.
- Take one piece of the cabbage and lay it on a flat towel or sushi mat. Put some filling mixture on it and roll it up.
- The shape is not so important here, just try to roll it well and do not put a lot of filling in it, otherwise, you’ll lose some of them.
- Place these cabbage rolls seam side down in a large saucepan or deep skillet, leaving the centre empty. With the leftover mixture, pour the watery part of the mixture on the rolls.
- Put the rest of the leftover mixture if you have any in a glass bowl and place it in the space in the middle of the rolls. if you like you can chop the thick pieces of leftover cabbage into it.
- Put the saucepan on the lowest heat and cook it for half an hour covered.
- You can serve it warm or cold with some fresh coriander and ferments. (fermented seasonal fruit goes well or sauerkraut) . Serve with extra pasta sauce and or coconut yoghurt.