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Stuffed Cabbage Rolls

Serves 6, 2 rolls each, 1.5 hours to prepare
Preheat oven to 325 degrees

1 large head green cabbage

1 medium carrot, diced

1 cup chopped onion

1 small clove garlic

1 stalk finely chopped celery

1 cup chopped apple

1/4 cup Sunflower sprouts

1/2 cup Radish sprouts

2 cups ricotta cheese

1/4 cup raisins or currants

3/4 cup raw cashew pieces

3 tablespoons butter

Juice from 1 lemon

1-2 tablespoons tamari

1 tablespoon honey

Sour cream for garnish

Parboil the cabbage in a kettle of water 10-15 minutes or until the outer leaves are easily removed.  Remove the first 12 leaves (they should be strong enough to roll without disintegrating.

Sauté all the vegetables, nuts and seeds (NOT the apple pieces or radish sprouts) in butter until the onion is transparent and the nuts roasted.  Drain the sauté and combine with all the remaining ingredients except the radish sprouts.  Season to taste.

Place 3-4 tablespoons filling near the base of each cabbage leaf.  Sprinkle radish sprouts over the filling and roll the leaf tightly, folding in the sides.

Place on a buttered pan and brush with extra butter.

Cover and bake until heated through, about 25 minutes.  Serve topped with sour cream on a bed of rice.

 

Items in bold grown at Chicago's Indoor Garden

 

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