Mushroom Stuffed Cabbage Rolls

My cabbage rolls not only look great when served at a party but they taste fantastic too! They are the perfect snack or appetiser when you have guests over. Also, these rolls are stuffed with all good things, so they are bursting with nutrition, and they are so easy to make!

Cabbage isn’t often thought of as an exciting food and is most popularly used in soups and stews. However, there are so many ways that you can be original with it. The fact that cabbage is so good for your body is an additional reason to find ways to work it into your diet regularly. Cabbage contains high levels of antioxidants and is known to stimulate detoxifying enzymes in the body. It is also incredibly rich in vitamin K and vitamin C as well as other vital nutrients.

To make 8 – 10 rolls, you will need the following ingredients:

For the rolls:

1 small white cabbage

For the filling:

1 tbsp of coconut oil
1 medium white onion, finely chopped
1 garlic clove, peeled and minced
2 cups / 5 1/2 oz / 150g of button mushrooms, washed & finely chopped
Pinch of pink Himalayan sea salt

For the sauce:

1 tbsp of coconut oil
1 clove of garlic, peeled and minced
3 large tomatoes
2 cups / 16fl oz / 450ml of cold water
1 cup /2 1/2 oz / 70g of spinach

Mushroom Stuffed Cabbage Rolls3The first step is to remove 10 outer leaves from the cabbage—being careful not to damage the leaves as you do so. Next, bring a large pan of water to the boil on a high heat before adding the cabbage leaves. Allow to cook for a few moments then reduce the heat. Leave the leaves in the pan on a low heat for a few more minutes or until they have softened. Remove the cabbage leaves and set aside on paper towel to cool and dry.

To make the filling, heat the coconut oil in a skillet (frying pan) set on a medium-high heat. Add the onions and garlic to the pan and cook for 2–3 minutes, stirring gently. Next add the mushrooms and sprinkle over the salt. Cook for a further 3–5 minutes. Remove from the heat and blitz with a handheld blender, or in a food processor, for a few moments or until smooth.

To make the sauce, heat the coconut oil in a large skillet or wide-bottomed saucepan set on a medium heat. Add the garlic and gently fry it on a medium heat for 3–5 minutes. While the garlic is cooking, place the tomatoes and spinach in a food processor and blitz for a few moments or until smooth, before adding to the pan with the water. Leave to simmer on a medium-high heat, stirring frequently, for 8–10 minutes.

While the sauce is cooking, assemble the rolls by placing a tablespoon of the mushroom mixture onto each cabbage leaf, making sure to leave about 1in (2.5cm) around the edge. Then roll each of leaves around the filling to create rolls.

Once all the rolls are ready, use a pair of tongs or a slotted spoon to carefully place the rolls into the pan of sauce, taking care to ensure that the seam of each roll is facing downwards to keep the rolls closed.

Leave to cook in the sauce on a medium heat, occasionally drizzling with sauce. After 10 minutes, reduce the heat and allow the rolls to simmer for a further 10 minutes.

Place the rolls on a plate, drizzle over with the remaining sauce, and serve immediately. To make this dish more of a main meal, serve the cabbage rolls on a bed of brown rice.

This is one of the recipes from my soon to be released book – Eat Real Foods! You can pre-order your copy in the UK by clicking here and pre-order your copy in the U.S by clicking here!

Mushroom Stuffed Cabbage Rolls

Cabbage and Raisin Mash

I needed a new twist on the good ol’ cabbage for my kids…. and so as I was cooking the cabbage, this literally came to me! Make it a mash! And that’s exactly what this is – super quick, easy and totally delicious. I think you will love it and if you have kids, so will they!

Cabbage is so so so full of goodness and children often miss out on this fantastic source of nutrition because they are perhaps not fond of the appearance, texture or taste. However, with mash this is no longer a problem and the inclusion of a selection of sweet ingredients ensures that they are more than happy to eat it!

Cabbage’s potential in regards to cancer prevention has been explored extensively with promising results. Close to 500 studies have taken place relating to cruciferous vegetables and cancer prevention, with cabbage proving it is well worth including frequently in your diet. This is mostly because of the high antioxidant count but is also attributed to its anti-inflammatory potential. Cabbage is also an excellent source of manganese and vitamin C – both of which are absolutely essential if we are to maintain optimum health.

To make this meal even healthier, the dash of cinnamon has been included. Cinnamon has been appreciated throughout history for its healing abilities. Among the amazing things it can do for your body are maintaining blood sugar levels, preventing the growth of bad bacteria in the body and also it helps blood to clot properly. All of that aside, it tastes great and is easy to add into your food everyday!

To make enough to serve 4-6 people find the following ingredients:

1 head of savoy cabbage,
1/2 a cup of coconut milk
1/4 of a cup of raisins
A dash of cinnamon

cabbage_raisin_mash_the_flexie_foodie

The first thing you’ll need to do is cut the cabbage into quarters and then slice off the stem. You can then take the quarters and cut them into one-inch strips. The next step is to bring a large pot of water to the boil and add in the cabbage. Boil this pan for 3-5 minutes until the cabbage is somewhat soft. Next, place the cabbage, coconut milk, raisins and cinnamon into your food processor and whiz away until smooth. Finally, place the cabbage mash into bowls and then top with a few more raisins and a sprinkle of cinnamon!

To find more easy recipes like this to nourish you and your children, pre-order my first cookbook!

Cabbage, Carrot & Flaxseed Coleslaw

There are literally hundreds, if not thousands, of different ways to make coleslaw! Having a bowl of it as a side dish to a meal can really up the flavour of your meal but store bought varieties are often quite fatty. Making coleslaw yourself is a great way to keep the calories down and making a completely plant-based version that is devoid of dairy is perfect for keeping it healthy! It is not only delicious but also incredibly simple and you can easily rustle up a batch while your main meal is cooking. Although coleslaw is traditionally eaten with meat dishes, it is also delicious to have with pasta, pizza or even to mix in with a salad.

To make my recipe for two people you will need the following ingredients.

One cup of savoy cabbage

One cup of purple cabbage

One cup of carrots

One cup of mange tout

Two small red onions

One lemon

Olive oil

Raw honey

Flaxseeds

Salt & black pepper

Cabbage_Carrot_Flaxseed_ColeslawThe first thing you’ll need to do is wash and finely slice both cups of cabbage and the carrots. You can either do this by hand or with a food processor. Next finely slice the mange tout by hand and slice your red onions. Simply put all of these ingredients into a bowl and mix together.

Cabbage_Carrot_Flaxseed_ColeslawNext, take another bowl and squeeze the juice of your lemon into it. Add to that four tablespoons of olive oil and a pinch of both salt and black pepper. Now is the time to mix in one tablespoon of raw honey before whisking together really well until it becomes creamy. A great way to ensure this dressing is as creamy as possible is to leave the olive oil and lemon in the fridge overnight before you make it! Once your dressing is ready pour it into the first bowl, add a tablespoon of flaxseeds and mix well before serving.

Cabbage_Carrot_Flaxseed_Coleslaw