Organic Mustard Leaf "Cabbage" Rolls | Recipe

What to do with all those big leaves in the garden?

Whether it's mustard leaves, kale, cabbage or any other edible large leaf, a simple recipe 
to use them up is to make "cabbage" rolls.


We had an abundant crop of mustard greens this year, so I decided to make "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.


12 large organic leaves blanched in filtered water and patted dry
6 cups organic cooked rice
2 tbs organic olive oil
1/4 lb of organic ground meat or mushrooms 
3 cups of shredded veggies (your choice)
1 small organic onion/ shallots or green onion minced
1 + a pinch tsp sea salt
3 cups organic stewed tomatoes
2 tbs fresh basil & oregano
1 tbs organic raw honey or brown sugar

Cut any hard stems or "ribs" from the large leave and blanch until tender in hot water.

Filling:
Fry the meat (or mushrooms) in oil. 
Add everything spice,
Add veggies, saute until soft, stir in cooked rice until warmed. 
Add 2 tbs organic teriyaki sauce

Topping:
In a saucepan, warm the stewed tomatoes with the honey, basil & oregano. Set aside.

Assembly:
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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