Kale, Carrot & Peppered Rice Stuffed Cabbage with Sunflowered Marinara & Lemon Vinaigrette

Kale, Carrot & Peppered Rice Stuffed Cabbage
W/ Sunflowered Marinara & Lemon Vinaigrette

Time: 60 Minutes
Yield: 8 Servings
(13 Item Recipe)
Naturally Vegan & Vegetarian

Ingredients:

2 Cups Organic Brown Rice
2 Cups Organic Kale, chopped fine
1 Organic Carrot, chopped
1 Large Organic Tomato, chopped
1 Stalk Organic Celery, chopped
1/2 Cup Organic Purple Cabbage, shredded
1 Organic Bell Pepper, chopped
8 Organic Purple Cabbage Leaves
1/4 Cup Raw Organic Sunflower Seeds
2 Cups Organic Marinara Sauce
2 Tablespoons Extra Virgin Olive Oil
2 Organic Lemons, squeezed
Freshly Ground Pepper
Sea Salt

Directions:

Cook Brown rice.  Let Cool.  Preheat oven to 350. Keep in mind if you have a food processor you can use it to chop the veggies for the stuffed cabbage in your next step.  In a large bowl take brown rice, and the juice of one lemon.  Add chopped kale, carrots, celery, cabbage, bell pepper mixing together until well mixed.  In a small bowl take the juice of three lemons, olive oil, pepper and sea salt and mix forming a lemon vinaigrette.  Take the purple cabbage leaves and stuff them with the mixture, then roll up and place in a oven safe pyrex or baking dish.  Take the next one and fill then roll up until you have 8 roll ups.  With your extra mix you can place it around the cabbage rolls or in any loose holes your baking dish has using it all up.  Then take your marinara covering the cabbage rolls.  Top the marinara with sunflower seeds, sprinkling them over all roll ups.  Top with nutritional yeast or feta cheese. In oven at 350 covered (with a lid or foil) cook cabbage rolls for 60 minutes.  In a small bowl take the juice of one lemon, olive oil, pepper and sea salt mixing well.  You will use two teaspoons of the lemon vinaigrette to top over each serving of cabbage rolls when serving. Let cool. Serve and Eat!

Note:

Keep in mind if you have leftover brown rice from the night before feel free to use it.  You can also make the rice ahead of time so you aren’t waiting for it to cook.  You can also use nutritional yeast over top it when serving if you are vegan and vegetarian.  For you non vegan and vegetarians you can also top it with feta cheese.  This is a delicious meal that is great the next day as well.  I look forward to making these as we always have leftovers for lunch.  If you want you can also make as many cabbage rolls as your mix will allow.

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6 thoughts on “Kale, Carrot & Peppered Rice Stuffed Cabbage with Sunflowered Marinara & Lemon Vinaigrette

  1. I have almost all the ingredients! Plan on trying this one. Will let you know how it works out. And I got your email, just haven’t had a chance to sit down and write you back! Might take me a minute, but will do!

    • These were so good we made them again and enjoyed leftovers. So healthy and yet so filling. Yum! No problem on the reply you can write back when time permits I understand how it is to get busy. I just replied from your email eons ago. Take care sweetie! Enjoy your weekend.

  2. Pingback: Stuffed cabbage rolls brimming with veggies! « G.I. Crockpot

  3. Pingback: My Homepage

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