“At middle age the soul should be opening up like a rose, not closing up like a cabbage” ~John Andrew Holmes
Stuffed Cabbage
Cabbage is that odoriferous vegetable which you either like or dislike. There are many health benefits to this family of vegetables that include brussel sprouts, kale, broccoli, cabbage and cauliflower. Perhaps the following information will encourage those who don’t like vegetables in the cabbage family to give them another try.
Cabbage and its other relatives provide the following:
- Fiber – Cabbage provides 9% of the recommended daily value of fiber in a one cup serving.
- Antioxidants – Red cabbage is full of anthocyanins that provide protection from cancer and boost brain function.
- Cholesterol reduction – Cabbage lowers cholesterol by preventing bile from absorbing fat.
- Glucosinolates – These compounds help to inhibit the growth of cancer cells
My post will help transform the humble and mighty cabbage into an amazingly tasty dish.
My mother used to make stuffed cabbage rolls, which she called golumpkies, when I was growing up. Each cabbage leaf was stuffed with a ground beef and rice mixture. Thinking about it now, it is surprising that my siblings and I actually like stuffed cabbage.
When I saw this vegetarian version of stuffed cabbage in the March/April edition of Eating Well, I was anxious to try it. Portobello mushrooms replace the meat, and they are mixed with brown rice, onions, sage, rosemary, red wine, pine nuts and some currants for a hint of tanginess. A tasty tomato sauce covers the cabbage rolls.
This dish pairs well with a dry red wine.
For a complete list of ingredients and preparation instructions go here.
