Easy Organic Cabbage Roll Recipe | Chinese Cabbage

We had an abundant crop of Chinese cabbage this year
I made a few pans of cabbage rolls for the freezer. 
It’s nice to dig into them from time to time and still reap the benefits of our garden
with some warm cabbage rolls in the winter.


Recipe:

1 6×8 pan
6 large organic cabbage leaves blanched in salt water and patted dry
4 cups organic cooked rice
½ lb of organic ground meat, mushrooms or tofu
1 small organic onion minced
1 clove of minced fresh garlic (optional)
Dash each of organic marjoram, thyme, chopped fresh parsley
3/4 tsp sea salt
1/2 tsp organic pepper
3 cups organic stewed tomatoes
2 tbs fresh basil
2 tbs raw honey
¼ cup grass fed sheep feta

Fry the meat (or mushrooms/tofu) with onion and garlic. Stir in cooked rice until warmed. Add marjoram, thyme parsley, salt and pepper and stir together.
In a saucepan, warm the stewed tomatoes with the honey and feta. Set aside.
Fill each cabbage leaf with a scoop of rice mixture and roll tucking in the ends.




Top with the warm tomato sauce.
This can be frozen as is then taken out and cooked in the oven on 350 for 45 minutes.
To serve right away, simply bake in the oven for 15 minutes.

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