Stuffed Cabbage

This is another recreation of a childhood favorites. I grew up eating stuffed cabbage and loved it so much!

It is a true comfort food and surprisingly pretty easy to prepare.

My tip for this recipe: freeze the fresh cabbage for a couple of days, and then thaw it prior to preparation, the leaves are much easier to separate. They will not tear or break like they may do when you boil them. If you have leftover rice or quinoa, you can use it in the stuffing.

Ingredients

1 large green cabbage 

1 medium onion, chopped

3 celery stalks, chopped

1 tablespoon olive oil

3 cups cooked brown rice

1 large shredded yam, about 3 cups

1 tablespoon vegetable base

+Salt

+Pepper

For the sauce:

1 can organic tomato sauce 15 oz / 425 g

1 tablespoon tomato paste

1 tablespoon hot paprika paste

1 tablespoon vegetable base

1 cup boiling water

Directions

Cabbage preparation:

Freeze the cabbage for 2 days. Defrost in the fridge for one day. Cut the core and separate  the leaves. 

Squeeze each leaf to remove excess water and make sure it's as dry as possible. When you get closer to the core and the leaves are too small to fill, then cut them to small pieces and lay them on the bottom of the pot.

For the mixture:

Sauté the onion with olive oil for few minutes, then add the celery stalk, salt, and pepper. 

In a mixing bowl add the onion/celery mixture, brown rice, 

shredded yam, vegetable base, salt, and pepper.

Mix well.

Take one leaf and place 2-3 tablespoon of the mixture in the center. Then, fold the sides to cover the mixture, and fold the bottom part and roll the leaf tight.

Take a large glass measuring cup and add all the sauce ingredients. Mix well.

Take a large wide pot, and lay the cabbage very close to each other, seam side down. (Over the cabbage pieces) Pour the sauce mixture over the cabbage. Bring to a boil, and then simmer for at least an hour.

Serve warm.