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Stuffed Cabbage


1/2 cup figs or dates

1 tablespoon olive oil

1 cup sweet onion (Vidalia), diced

2 tablespoons red wine vinegar

1 large can crushed tomatoes (no added sugar)

1 small can tomato paste (no added sugar)

1/4 teaspoon garlic powder

salt, pepper and dried basil to taste


2 eggs

1/2 cup almond flour

3 cups grated cauliflower

1 cup sweet onion, diced

2 cups mustard greens, taken off from ribs and chopped

2 pounds ground turkey or chicken

1/2 pound diced prosciutto

1 teaspoon fennel seed

fresh oregano and rosemary to taste

salt and pepper to taste

1 medium to large Napa Cabbage head

1. In a large pot, put water on high heat to boil.

2. Strip at least 6 large leaves off the Napa cabbage and place them in the boiling water for three minutes. After three minutes, remove the leaves and let them cool.

3. To begin making the sauce, place the figs or dates into a 2 cup container, fill with water and microwave for three minutes.

4. While the figs/dates are in the microwave, cook the onions and the olive oil in a medium high heat pan until slightly brown, about three minutes

5. Add red wine vinegar to deglaze the pan, about one minute.

6. Add tomatoes, tomato paste, salt, pepper, basil and garlic powder to the pan and reduce heat to medium-low

7. Process the figs/dates and water in a processor or immersion blender, and add to tomato sauce. If sauce is too thick, add water. Turn heat to low and let simmer for about 30 minutes.

8. To make the filling, grate the cauliflower or process it in a food processor. You can also use store-bought cauliflower rice.

9. Add the cauliflower to a dry pan (no fat or oil!) that is over medium heat. Cook the cauliflower for about 10 minutes, stirring constantly, until it is golden brown. Pour the cauliflower into a bowl to cool.

10. In the same pan over medium heat, put olive oil, mustard greens, prosciutto, onions and fennel seeds and let cook for about five minutes.

11. In a large bowl, add the ground turkey/chicken, eggs, salt, pepper, oregano, rosemary, almond flour, cauliflower rice that was browned, and the onion and prosciutto mixture. Mix well.

12. Preheat oven to 350 degrees.

13. In a large casserole pan, place 1 cup of the sauce on the bottom of the pan.

14. Take a cabbage leaf, curl up one side and place filling in the middle, then curl up the sides as you roll the leaf up. Place the cabbage roll into the casserole pan and continue with the rest of the leaves until you use the rest of the filling.

15. Pour the remainder of the filling on the rolls and bake for about one hour with aluminum foil covering the top.

16. Take off the foil and bake for about 20 more minutes or until nicely browned! When slightly cooled, add the radish microgreens to the top of the Stuffed Cabbage.

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