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8-10 cabbage leaves
1 cup cooked quinoa or rice
1/2 cup diced onions
1/2 cup diced bell peppers
1 can (14 oz) crushed tomatoes
Herbs and spices (such as basil, oregano, salt, and pepper)
Instructions:
Blanch the cabbage leaves in boiling water for 2-3 minutes until they are soft and pliable.
In a bowl, mix the cooked quinoa or rice with onions, bell peppers, and your chosen herbs and spices.
Place a spoonful of the mixture into the center of each cabbage leaf, fold in the sides, and roll up tightly.
Arrange the rolls in a baking dish and cover them with crushed tomatoes.
Bake at 375°F (190°C) for 30-35 minutes.
Stuffed cabbage rolls are a nourishing meal that combines the goodness of veggies with the heartiness of grains, all wrapped in a succulent cabbage leaf.
3. Tangy Cabbage Slaw
Ingredients:
4 cups shredded cabbage
1 carrot, grated
1/2 red onion, thinly sliced
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper
Instructions:
In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion.
In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper.
Pour the dressing over the cabbage mixture and toss to coat evenly.
Let the slaw sit for at least 30 minutes in the fridge before serving to allow the flavors to meld.
This tangy cabbage slaw is crisp, refreshing, and perfect as a side dish or a light meal on its own, especially during warmer months.
Conclusion
These top three cabbage recipes demonstrate the versatility and flavor potential of cabbage. Each recipe provides a unique way to enjoy this nutritious vegetable, proving that cabbage can indeed taste as good as, if not better than, meat. Give these dishes a try and discover the robust flavors and textures that cabbage can bring to your table.
