Are you vegan? This dish is for you
|Stuffed cabbage with rice - a very delicious vegan dish.|
- medium cabbage.
- 1/2 kilo rice, washed very well until you see transparent water comes out of it.
- 1 kilo tomatoes.
- 2 big onions.
- 2 tbsp tomato paste.
- Fresh pack of coriander, a fresh pack of parsley, and a fresh pack of dill.
- 1 tbsp salt.
- 1 tbsp cinnamon.
- 1 tbsp cumin.
- 1 teaspoon coriander, paprika, and black pepper.
- 1/2 teaspoon turmeric.
- 2 tbsp of butter (or you can use olive oil).
- 1 tbsp of olive oil.
- Blend the tomato with the onion and the tomato paste in the electric blender, then pour it into a pan on medium heat, just need to raise its heat to melt the butter in it, don't let it heat to boil, just you melt the butter switch off the stove. ( you can use only olive oil).
- Add the spices, salt, and 2 tbsp of olive oil. ( in the previous step we add butter to add the taste and here we add oil for keeping the rice fluffy and don't be sticky inside the cabbage.
- In a big bowl pour the tomato sauce, and add the rice and the chopped green fresh herbs( coriander, parsley, and dill).
- In a deep and big pot boil the cabbage but be careful just put it in the boiling water for 2 minutes and get it out if it is overcooked it will be cut when you stuff it. I add to the boiling water 1 tbsp of salt and 1 tbsp of cumin, we add cumin to the cabbage water because it reduces the effect of sulfur, which may affect some people who have a sensitive colon.
- Cut the hard stick in the middle of each cabbage leave, and cut each leave into halves.
- In the first method you spread half of the cabbage leaf and put the amount of rice then roll it in the directions of the stem of the leaf just one roll and cut.
- Or you can cut the leaves into small pieces, then start to roll them with your fingers, I will you the whole method in a video.
- In a pot put the hard stems of the leaves that you cut or you can put potato slices in the bottom of the pot to prevent the cabbage from sticking in the pot.
- Arrange the stuffed cabbage in the pot, and add the beef stock and the tomato sauce that is left from the rice.
- Keep the pot on medium heat until it boils for 10 minutes.
- Then lower the heat, and keep it for 30 minutes on very low heat.
Cabbage: A Nutritious and Versatile Vegetable
Cabbage is a staple vegetable in many cultures, known for its versatility, affordability, and health benefits. This cruciferous vegetable is a member of the Brassica family, along with broccoli, kale, and cauliflower. It's a round or oval-shaped vegetable with tightly packed leaves that can be green, purple, or white.
Nutritional Value of Cabbage
Cabbage is an excellent source of vitamins and minerals, particularly vitamin C and vitamin K. It's also a good source of fiber and contains antioxidants that can help protect against cellular damage and reduce the risk of certain diseases. One serving of cabbage provides:
Vitamin C: This essential nutrient is crucial for maintaining a strong immune system and supporting skin health. Cabbage is one of the richest vegetable sources of vitamin C, with a single serving providing over 50% of the recommended daily intake.
Vitamin K: This nutrient is important for maintaining healthy bones and promoting blood clotting. Cabbage is one of the highest vegetable sources of vitamin K, with a single serving providing over 100% of the recommended daily intake.
Fiber: Cabbage is a good source of fiber, with a single serving providing over 5 grams. This can help promote digestive health and prevent constipation.
Antioxidants: Cabbage is rich in antioxidants, including anthocyanins and carotenoids. These nutrients help protect against cellular damage and reduce the risk of certain diseases, such as cancer.
Health Benefits of Cabbage
Cabbage is a nutritious vegetable that offers a range of health benefits, including:
Improved digestion: Cabbage is a good source of fiber, which can help promote digestive health and prevent constipation.
Reduced risk of cancer: Cabbage contains antioxidants and phytochemicals that have been shown to reduce the risk of certain cancers, including colon, breast, and lung cancer.
Heart health: The vitamin K and fiber in cabbage can help promote heart health by reducing inflammation and promoting healthy cholesterol levels.
Brain health: The high levels of vitamin K in cabbage can help improve cognitive function and reduce the risk of developing Alzheimer's disease.
How to Cook with Cabbage
Cabbage is a versatile vegetable that can be used in a variety of dishes, including stir-fries, soups, salads, and casseroles. Here are a few tips for cooking with cabbage:
Stir-fry: Cut cabbage into thin strips and stir-fry with garlic, ginger, and other vegetables for a quick and healthy side dish.
Soup: Add chopped cabbage to soups and stews for added nutrition and flavor.
Salad: Shred cabbage and mix with other vegetables and a dressing for a crunchy and nutritious salad.
Casserole: Layer cabbage with meat, vegetables, and a creamy sauce for a hearty and satisfying casserole.
In conclusion, cabbage is a nutritious and versatile vegetable that can be used in a variety of dishes to add flavor and health benefits to your diet. Whether you're looking for a quick and easy stir-fry or a comforting casserole, cabbage is a great choice for a healthy and delicious meal.