Cabbage Rolls
Cabbage , which is often lumped into the same category as lettuce because of their similar appearance , is actually a part of the cruciferous vegetable family .Cruciferous vegetables like cabbage , kale and broccoli are notorious for being chock-full of beneficial nutrients.
Cabbage can be eaten raw , steamed , boiled , roasted , sauteed or stuffed .The sulfurous odor often associated with cabbage only develops when the cabbage is overcooked . The longer a cabbage is cooked , the stronger the odor becomes .
If you want beautiful glowing skin , and on immune system powerful enough to fight off just about anything don't forget this highly nutritious but common vegetable . Try this so easy and quick cabbage rolls recipe .
Health benefits of cabbage
Ideal for weight loss : It has only 33 calories in a cup of cooked cabbage , is low in fat and high in fiber .It is definitely a smart carb .
Cabbage is also an excellent source of fiber , vitamin B6 , folate , and manganese , as well as healthy amounts of thiamin (vitamin B1) , pyridoxine and pantothenic acid (vitamin B5) .It also provides iron , magnesium , phosphorus , calcium for strong bones , and potassium for regulating the heart rate and blood pressure .
Quick tips for eating more cabbage :
-Keep it simple and drizzle roasted chopped cabbage with olive oil , cracked black pepper and minced garlic .
- Add shredded cabbage to a fresh green salad .
-Add chopped cabbage to any soup or stew near the end of cooking .
mushrooms are low in carbohydrates and sodium , are an excellent source of cancer -fighting selenium , reduce blood pressure and risk of stroke , are a good source of B -vitamins , contain tryptophan , which is essential to create B-3 and helps control pattern and mood swings , help to prevent breast cancer and contain a high amount of antioxidant L- ergothioneine , which is important from UV and radiation as well as contributing to the liver's detoxification abilities .
Ingredients
Serve 8
8-10 large cabbage leaves
For filling
1/2 tablespoon olive oil
1 white onion
1 clove garlic ,minced
2 cups mushrooms , chopped
salt
pepper
1 tsp lemon juice
1 tbsp fresh rosemary /or thyme
For sauce
1/2 tablespoon olive oil
1 clove garlic , minced
1 cup tomato sauce
Method
1.Bring a large pot of water to a boil .Add cabbage leaves , reduce heat to a simmer , and let cook for about 3 to 5 minutes until leaves are soft but not falling apart . Drain and set aside .
2 . To make filling , warm olive oil in a saucepan over medium heat .Add onion and garlic , and saute until onion begins to soften and become transparent .
3. Add mushrooms lemon juice, salt and pepper to taste . Cover and cook over medium heat for about 5 minutes or until all liquid has evaporated .
4. Stir in rosemary or thyme , and remove pan from heat .Set aside to cool .
5 . Place cooled filling in a food processor and mix until as broken down as possible .Set aside . Note ; If you don't have a food processor , just try to chop it up a bit more .
6. To make sauce , warm olive oil in a saucepan over medium heat . Add garlic and cook for 30 seconds .Add tomato sauce and stir .Reduce heat to low and let simmer so mixture begins to thicken , about 10 minutes .
7. To assemble rolls , lay 1 cabbage leaf out in a flat surface .Place about 1 tablespoon filling 1 to 2 inches from one edge of leaf .Fold in the sides , and roll up as you would a burrito , forming stuffed cabbage leaf .Repeat with remaining leaves and filling .
8. Place each roll seam side down in the saucepan with sauce .Use a spoon to drizzle some sauce over .Cover and let rolls simmer for about 10 minutes or until heated through.
