Cabbage Wraps

  • 1/4 large onion chopped
  • 3 cloves garlic minced
  • 1 cabbage head
  • 1/2 cup of leftover rice
  • 1/2 package crimini mushrooms chopped
  • 1/2 lb italian sausage
  • 1/2 lb hamburger
  • 1/2 tbsp Cooking With Greens pink himalayan sea salt
  • 1/2 tbsp Cooking WIth Greens No Salt Onion black pepper
  • 2 Tbsp Cooking With Greens No Salt Go To Blend
  • 1 Tbsp Cooking with Greens No Salt Italian Blend
  • 2 tbsp tomato sauce
  • 1 tbsp white wine
  • 1/4 tsp crushed red pepper
  • 1/2 tsp thyme
  • OPTIONAL - 1/4 cup boxed stuffing mix
Mix all ingredients in a bowl. Set aside. Blanch cabbage (boil in salted water) for 10 to 12 minutes. Cool. Roll appx. 2 tbsp or more of meat mixture in each cabbage leaf making sure to fold sides of leaf in as you roll. In a large pot, cover bottom of pan with tomato sauce(see recipe below) and add cabbage rolls leaf side down. Cover layer with sauce and repeat. Allow pot to come to boil, lower to simmer and cover. Cook for 1/2 hour. Serve. garnish with shredded parmesan and diced green onions!
  • 1 jar tomato sauce (reserve 2 tbsp for meat filling)
  • 1/4 cup chopped onion
  • 2 tbsp olive oil
  • 1 tsp black crushed pepper
  • 1/2 yellow pepper diced
  • 1/2 red pepper diced
  • 2 Tbsp Cooking with Greens Go To Blend
  • 1 tsp sugar
Cook veggies and seasonings in oil until onion is translucent. Add tomato sauce. Bring to boil and lower to simmer for about 12 minutes. taste and re-season if necessary.

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