I had every intention of making the Trader Joe’s corned beef for my kids for St. Patty’s Day but when I saw the nutritionals, I almost had a heart attack…it’s about 1620 mg of sodium per serving! The American Heart Association suggests we stay under 2300 mg of sodium for the whole day.
If you participated and are experiencing a hangover/salt coma/massive sugar overdose, and if you have some leftover cabbage, I’ve got a great, healthy recipe that’ll cure what ails you.
That said, I took to an Egyptian recipe I grew up with because it’s soul food and very nutrient dense. And the rolls make portioning much easier. Let me know what you think!
Ingredients:
1 head green cabbage
1 tablespoon coconut oil
1 medium red onion, finely diced
2 cloves garlic, minced
2 cups mushrooms (you can choose cremini, portabella, shiitake – or mix them up), washed with Eat Cleaner Fruit + Vegetable Wash, then minced (you can do this in the food processor)
1 cup cooked brown rice or quinoa
1/4 cup plus 1 tablespoon (reserve for garnish) flat leaf Italian parsley, washed Eat Cleaner Fruit + Vegetable Wash
1 tsp sea salt
2 tsp black pepper
Tomato Sauce:
2 cloves garlic, crushed
1/2 tablespoon coconut oil
1 1/2 cups low sodium tomato sauce
1 tsp ground cumin
sea salt and black pepper to taste
Directions:
- Cut bottom stem off of cabbage head and peel away any torn outer leaves. Gently separate leaves out and place in a colander. Spray with Eat Cleaner Fruit + Vegetable Wash, let sit for 2 minutes, and rinse.
- Gently boil or steam cabbage leaves until just soft, about 3-4 minutes.
- In a large sauté pan, melt coconut oil over medium heat. Cook red onion and garlic until just translucent, about 2 minutes. Add minced mushrooms, brown rice or quinoa, parsley and seasonings and sauté for 5 minutes.
- Remove the pan from heat and let cool until it’s safe to handle.
- In a separate skillet, heat the coconut oil over medium; sauté garlic until just soft; add the tomato sauce, cumin and season with sea salt and pepper to taste. Leave sauce there….
NOW, LET’S ROLL…
1. Preheat oven to 400F.
2. On a clean flat surface, place a large tablespoon of filling about 1″ up from the bottom of the leaf. Roll from the bottom, tuck the sides in and repeat until all leaves are filled.
3. Place rolls back in the sauce in that skillet and let simmer for about 5 minutes. Serve and top with a sprinkle of minced parsley. Enjoy!!