Italian Stuffed Cabbage Rolls
Serves: About 10-12 rolls
- 1 large head of cabbage
- 1 lb cooked chicken thighs, shredded or chopped (I use leftovers)
- ½ cup flax seed meal or flour
- 1 cup cooked quinoa or brown rice
- ¼ cup Parmesan cheese
- 1 can tomatoes (or pasta/tomato sauce)
- 1 tablespoon Italian seasoning blend (basil, thyme, oregano)
- 1 cup mushrooms, chopped
- 2 cups chopped spinach or kale
- ½ teaspoon salt & pepper
- 1 cup pasta sauce (or more for covering rolls)
- 1 cup shredded mozzarella
- *Please use organic and Non-GMO ingredients when possible.
- Preheat oven to 375 degrees.
- Cut center core/stem out of cabbage and either place in a pot of boiling water or a steamer (if you have one).
- Remove after about 5 minutes. Once cool, gently remove each leaf.
- Optional: Cut a little "v" at the hard core center area of leaf so you can fold them.
- Combine chicken, flax, quinoa, Parmesan cheese, tomatoes, mushrooms, seasonings, and spinach in a large bowl. Mix until combined.
- Fill each cabbage leaf with ¼ cup or less of filling. Gently roll up and place seam-side-down in a 9x13 glass dish.
- Continue until all filling is gone or you are out of leaves.
- Put into preheated oven and cook for 45 minutes.
- Let it cool for 5-10 minutes.
- _*Turn it into a crock-pot meal! Simply place all the ingredients into a crock-pot instead of a 9x13 pan and cook it on low for about 6 hours.
Recipe by Faithful Provisions at https://faithfulprovisions.com/italian-stuffed-cabbage-rolls/
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