Satisfying Stuffed Cabbage

Ingredients: Filling:

  • Prepare 1 cup of uncooked brown rice – in rice cooker or on stove top – follow directions on package (can also substitute with quinoa)
  • 1 cup chopped white or brown mushrooms
  • 1-2 cups firm tofu (non gmo) – chopped into small pieces / can substitute with soaked chopped almonds
  • 2 cups chopped spinach
  • ¼ cup chopped basil
  • ½ cup chopped parsley
  • ½ half white or yellow onion – chopped
  • ½ teaspoon sea salt
  • 1 teaspoon garlic graduals or 1 clove chopped fresh garlic
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried oregano
  • 2 tablespoons mirin rice cooking wine
  • 2-4 tablespoons olive oil

Directions: 1 large head of white cabbage – gently tear off leaves and lightly steam or boil for just few minutes to soften – do no over cook

24 oz jar of Organicville Tomato Basil Pasta sauce or sauce of your choice


Place cooked rice or quinoa in medium sized mixing bowl and set aside. Heat 2 tablespoons of olive oil over medium heat. Add onion and sauté for 2 minutes. Add garlic, mushrooms and tofu and sauté for two more minutes. Add more oil as needed. Add spinach, basil, parsley, salt, seasonings, and cooking wine. Sauté for 3 more minutes. Remove from heat and mix into brown rice.

Spread a thin layer of the sauce in a baking pan. Take each cabbage leaf and fill with desired amount of filling. Wrap the sides of the cabbage leaf over the fillng or roll it (see what works best for the leaves you have) and place in baking pan. Repeat until you have made the amount of stuffed leaves you want (2 per person is what I plan for). Cover with remaining sauce. Cover and bake in oven at 350 degrees for an hour. Serve with steamed broccoli and enjoy!!!!

By:  Katy Joy Freeman
© 2012 by  All rights reserved

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