The Health Enthusiast

Last time , I featured an article related to foods that fight cancer. Cabbage is one of the cruciferous family that helps reduce the risk of having cancer. Given this, I searched the net for recipes for cabbage. I found one interesting recipe and followed the directions. I must admit.It tasted really good. Perhaps you should try to at home.



PREPARING THE INGREDIENTS:
1 the large leaves of 1 medium sized cabbage 1 cup brown rice, soaked overnight1 1/2 cups thick cooked down tomato sauce1 cup onions, chopped fine1/4 cup green pepper, cubed small2 tbsp garlic, minced1/2 cup fresh dill, finely chopped1/4 cup fresh parsley, finely chopped1/4 cup fresh cilantro, finely chopped2 tsp salt1 tbsp onion powder1/2 tsp dried mint1 tbsp fresh lemon juice

INSTRUCTIONS:

Step 1: Soak the rice overnight and drain well.

Step 2: Cook down tomato puree or sauce in uncovered until it is very thick and not at all watery.

Step 3: Blanch cabbage leaves in boiling water. Spread out to cool.

Step 4: Cut away stems from cabbage leaves, and cut leaves into pieces that are about the size of an entire hand. Spread the cabbage stems at the bottom of a pot.

Step 5: In bowl a bowl, combine rice with all the ingredients except for cabbage.

Step 6: Fill cabbage leaves with around 2 tablespoons of rice mixture and roll. Place in pot. Continue until rice mixture is finished.Fill outer green leaves of cabbage first and work inwards because the outer leaves are the thicker and thus can handle a little more cooking the extra cooking at the bottom of pot.

Step 7: Place a small glass plate on top of cabbage leaves in pot to keep them pressed down when cooking. Cover the pot and simmer on the lowest heat for 1 ¾ to 2 hours. Turn heat off and keep pot covered for at least 15 minutes to absorb excess moisture.

Step 8. Serve immediately with a tahini sauce, or vegan yogurt.
Happy cooking!