UNSTUFFED CABBAGE ROLLS

SERVES 8 PORTIONS

Olive oil spray

1 large (2 to 3 lb.) head cabbage, quartered and cored

1 tsp. olive oil

1 medium sweet onion, diced

2 garlic cloves, minced

1 red bell pepper, diced

3 cups cooked black beans or two 15 oz. cans, rinsed and drained One 425g (15oz) can no-salt- added fire-roasted diced tomatoes

2 tbsp. no-salt-added tomato paste

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1 tsp. dried parsley

1 tsp. dried oregano

1/2 tsp. ground cumin

1/2 tsp. paprika

1 1/2 cups cooked brown rice (or other grain)

2 tbsp. nutritional yeast

2 tbsp. lemon juice

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 405kcal
Fat: 2.9g (0.6g S.Fat)
Carbs: 76.7g
Protein: 20g
Sugar: 3g
Sodium: 9mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5). Lightly spray a 9 × 13-inch baking dish with olive oil.

Each cabbage quarter should be cut into 1-inch strips. Place aside.

In a large shallow saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until the onion begins to turn translucent.

Combine the bell pepper, black beans, tomatoes with juice, tomato paste, liquid aminos, parsley, oregano, cumin, and paprika in a mixing bowl. Cook, covered, until the bell pepper is tender, about 15 minutes.

Cook until the cabbage is soft, then add the cabbage and cover again. Cook until the rice is heated through. Combine the nutritional yeast, lemon juice, salt, and pepper in a mixing bowl. Take the pan off the heat.

Transfer to a baking dish and bake for 25 minutes, uncovered. Allow for a few minutes of cooling before serving. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.

PICKLED RED CABBAGE & ONION RELISH

SERVES 5 CUPS

2 cups apple cider vinegar, plus more if needed

2/3 cup brown sugar (or coconut sugar)

1 tsp. salt

3 allspice berries

3 cloves

1 medium red onion, halved and very thinly sliced

3 cups shredded or very thinly sliced red cabbage

NUTRITIONAL VALUES

Calories: 122kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 26.9g
Protein: 1g
Sugar: 21.4g
Sodium: 487mg

METHOD

In a small pot, bring the vinegar, sugar, salt, allspice, and cloves to a boil. After about 1 minute, remove from the heat and set aside once the sugar has completely dissolved.

Fill a large pickling jar or an airtight container halfway with the onion and cabbage. Pour the vinegar mixture over the vegetables and toss to coat. If the vegetables aren't completely submerged, add more vinegar to cover them. Seal the container and shake vigorously to thoroughly combine. Refrigerate for 3 to 4 hours prior to use. Leftovers can be stored in the refrigerator for 7 to 10 days.