Cabbage is a hot vegetable as of recently, and for good reason. It can be used in anything from coleslaw, to Asian-inspired recipes, and more. Cabbage is incredibly low in calories, but high in vitamin C, fiber, and even has some calcium in it. These stuffed cabbage leaves are really easy to make and are great if you want to keep them in the fridge at work or to have all week long for dinner. They are also vegan, so give them a shot!
Instructions
- Take off the first layer of leaves from a head of cabbage and rinse well.
- Core the cabbage and place it in a pot of boiling water for a few minutes. This will get the leaves soft enough to manipulate but not cook them through.
- Leave the cabbage to cool off to the side while you make the filling.
- Put in rinsed but not cooked rice in a bowl and mix it with cumin, tomato paste, allspice, and some oil.
- Start peeling the leaves off of the cabbage once it’s cooled, and place a small amount of the rice in the middle.
- Roll it up tightly like a burrito and put them in a pot.
- Cover the pot with water so all the cabbage rolls are covered.
- Stick in garlic cloves in between the rolls and steam for about 45 minutes.
- Enjoy!
