Recipe From the Garden

CABBAGE ROLLS

1 med. head cabbage
½ c chopped celery
½ c chopped onion
¼ c chopped green pepper
1 c organic tomato sauce (make your own)
½ tsp celery seed or powder
¼ tsp sage
¼ tsp garlic powder
1 tsp sea salt
1 c cooked brown rice
¼ c water

STEAM cabbage until leaves can be removed easily.
SIMMER celery, onions and green pepper in water until nearly tender.
ADD seasoning, Simmer a few minutes more and add to cooked rice.
MIX well, Put ½ cup rice mixture in cabbage leaf and roll.
PLACE in baking pan and pour tomato sauce and water over them.
BAKE 45 minutes at 350°

NOTE: You can add extra tomato sauce to rice mixture before putting into cabbage leaves to make more moist and you can use this mixture for stuffed zucchini or peppers as well.


‘Recipes from the Weimar Kitchen’