Spicy Cabbage Rolls
Organic Ingredients:
- 1 tbsp extra virgin olive oil
- 1 large onion, diced
- 6 cloves of peeled garlic, minced
- 1 cup mushrooms, diced
- 1 cup zucchini, diced
- 1 cup cauliflower, diced
- 1 pound of veggie ground or ground beef
- 4 cups tomato sauce
- 3 tbsp Italian Seasoning
- 1 tbsp red chili flakes
- pink salt and black pepper to taste
- 2 heads cabbage
- 1/3 cup Omega3NutraCleanse
- 1/3 cup fresh dill, chopped
Method:
- Preheat oven to 350 degrees Celsius.
- In a large saucepan over medium heat stir-fry the first 6 ingredients until soft.
- Next add the veggie ground or ground beef until fully cooked.
- Stir in 2 cups of tomato sauce, Italian Seasoning, chili flakes
salt, pepper and bring to a boil over medium heat.
- Reduce heat, cover and simmer for 5 minutes.
- Remove from the heat and stir in Omega3NutraCleanse.
- Let it stand for 20 minutes as it cools down and thickens up.
- Meanwhile cook the cabbage in boiling water until the leaves fall off the head.
- Set aside 24 large leaves for rolls.
- Cut out the thick vein from each leaf, making a V-shape cut.
- Overlap cut ends before filling.
- Scoop 1/3 cup of the mix onto each cabbage leaf and fold in the sides.
- Starting at an unfolded edge roll to completely enclose filling.
- Pour 1 cup of tomato sauce into a 4-liter baking dish.
- Gently place cabbage rolls into the dish and spoon 1 cup of tomato sauce over the top.
- Cover and bake at 350 degrees Celsius for 20 minutes or until heated through.
- Garnish with fresh dill and serve with a tossed green salad.
- Leftovers can be stored in an airtight container in the fridge up to 1 week or be frozen up to 6 months.