A tuna and red pepper melt with dill is a quick easy dinner loaded with vitamin C, omega 3, and antioxidants. Since, I’m always looking for an easy meal after work, the quick preparation of this dish is a plus too!
Benefits
When I read an article about antioxidants I find comfort in knowing God preplanned its use long before I came along. Therefore if the article names flavonoids, anthocyanins, and saponins to help with inflammation I’m impressed.
However, when I look further into the research, and see dill showing a 70% free radical scavenging capacity and a 63% chance of chelating to heavy metals, I’m blown away! (1). Since I am exposed to heavy metals every single day, it makes sense to eat some fresh herbs that bind to them and move them out of my system.
Moreover, with this dish you’ll get plenty of Vitamin C, Vitamin A, fiber, a little calcium and good dose of essential fatty acids. The tuna alone will equip you with omega 3 (433mg), niacin (102%) , B12 (77%), and selenium (177% of your daily value). (2)
What shall I render to the Lord for all His benefits to me, indeed!
What shall I render to the Lord for all His benefits to me? I will lift up the cup of salvation and call on the name of the Lord, I will pay my vows to the Lord in the presence of all his people.
Place the Spinach leaves onto the Red Pepper wedges and sprinkle with onion powder.
Drain the tuna and place it in a small bowl. Add the onion, celery, sunflower seeds, mustard, and mayo and mix well.
Divide the tuna mixture over the four red pepper wedges and cover each with 1/2 slice of cheese (cut in fourths).
Place in a dish under the broiler until the cheese melts, just a couple of minutes. Top the pepper slices with fresh dill and enjoy!
So, enjoy this simple and nutrition packed meal for an easy and satisfying dinner! Also, while you’re here check out some other recipes, because what God puts in the garden is good!
Ground Beef & Sweet Potato Sauté is a quick and delicious week night meal that is ten times better than anything in a box! This recipe comes to you from my kitchen as I wondered what to do with a few garden sweet potatoes. Harvest time is always a fun time to play with new ideas and… my food. So for this dish, all you need is some fresh sweet potatoes, ground beef, herbs, and root veggies and you are ready to go.
Benefits
Sweet potatoes provide a decent amount of fiber (6.5 grams) for gut health. It also has the antioxidant (anthocyanin) for a neuroprotective role and decreasing neuroinflammatory markers; which is good news for aging brains(1). They also contain a good amount of manganese, vitamin A, and beta-carotene. Plus, they are yummy in this ground beef and sweet potato sauté. Just add some chili powder, fresh oregano, onions and celery.
Pair this dish with a side of steamed broccoli and you have a well balanced and EASY supper! What God puts in the garden is so good!
Go to the ant, O sluggard;consider her ways, and be wise.Without having any chief, officer, or ruler,she prepares her bread in summerand gathers her food in harvest
Henriques JF, Serra D, Dinis TCP, Almeida LM. The Anti-Neuroinflammatory Role of Anthocyanins and Their Metabolites for the Prevention and Treatment of Brain Disorders. Int J Mol Sci. 2020 Nov 17;21(22):8653. doi: 10.3390/ijms21228653. PMID: 33212797; PMCID: PMC7696928.
Eggs and Kraut with Fresh Herbs
You may not think eggs and sauerkraut with fresh herbs sound good in the morning, but you may be surprised! This delicious combination will provide a wonderful amount of protein, choline, lutein and zeaxanthin. Essential elements that are present for our brain and heart function. Although, eggs are not promoted as being heart healthy, new research is finding little to no association to eggs and heart health (1). Does this mean you can eat all the eggs you want?
Well, if you’re avoiding processed man-made food like doughnuts, chips, processed cookies in a package, sugar-laden cereals, sodas, teas, and the like…the answer is yes! Therefore, if you are eating God’s provision in the garden and partaking of fresh greens, homemade bread, lean beef/chicken/fish you’re most likely safe to eat at least one a day.
Eggs and Kraut
So, enjoy your eggs and kraut with fresh herbs! It will provide a delicious microbiome-immune-boosting meal to start your day and break your nightly fast!
What God puts on the land and in the sea is good!
Here is what you’ll need.
Eggs and Kraut with Fresh Herbs
2 or 3 Farm Fresh Eggs
1 tablespoon olive oil
2 teaspoons chia seeds
2 Tablespoons sauerkraut
1 Teaspoon fresh chopped parsley
1 Teaspoon fresh chopped dill or oregano
Heat the olive oil in a warm skillet (not too hot, keep your oil from damage by keeping it at 3 and no higher). Add the eggs, then the chia seeds. Cook until done to your preference. Season as desired (I love onion powder!) Once, on the plate add your kraut and fresh herbs
Nicholas R Fuller, Amanda Sainsbury, Ian D Caterson, Gareth Denyer, Mackenzie Fong, James Gerofi, Chloris Leung, Namson S Lau, Kathryn H Williams, Andrzej S Januszewski, Alicia J Jenkins, Tania P Markovic, Effect of a high-egg diet on cardiometabolic risk factors in people with type 2 diabetes: the Diabetes and Egg (DIABEGG) Study—randomized weight-loss and follow-up phase, The American Journal of Clinical Nutrition, Volume 107, Issue 6, June 2018, Pages 921–931, https://doi.org/10.1093/ajcn/nqy048
Oregano & Mushroom Cabbage Rolls
Cabbage As a Kid
When you have fresh oregano and cabbage coming along nicely in the garden it’s time to make some Oregano & Mushroom Cabbage Rolls! Do you remember as a kid not wanting to try cabbage because of the smell? I do too! I’m not sure what made me try it…..oh wait! YES, I do. My mom would make the classic southern cabbage casserole with butter, cheese and crackers!
Yep, that’s how my siblings and friends grew up. But the good thing is we developed a taste for the natural sweetness of cabbage. So, as we got older we learned to try it other ways. Maturity makes us try new things doesn’t it? We want more out of life, and to provide more for those around us. The benefits of which, reap rewards for years to come. Keep in mind, some of the nutrients in this amazing food is lost when we boil it, like it’s vitamin C.(1) It is much better to make a fermented sauerkraut to retain this vital nutrient.
Benefits of Oregano, Mushroom, & Cabbage
However, for this dish, we will steam the cabbage to try and retain some of it’s vitamins, while releasing some of it’s antioxidant potential.
Cooking or steaming cabbage can release the antioxidant kaempferol that has antimicrobial, anti-inflammatory, antitumor, cardioprotective, and antidiabetic properties. This is one food you definitely want in your arsenal to fight disease! (3)
The highest amount of flavonoids have been found in parsley, dill, oregano, celery, and fennel! Fresh herbs you can grow yourself and add to your dishes each day for flavor and nutrition (2). Therefore, growing oregano can benefit your entire family. God’s amazing plan for your health began the third day of creation and is still in effect today. So, take advantage of this beautiful herb for it’s anticancer effects! You will also experience beneficial cardiovascular effects, antimicrobial benefits, and more!
Mushrooms are also high in polyphenols, polysaccharides, anti-cancer, improve immune system, and help with diabetes.
God’s Provision
The bottom line, as I always say is “What God put in the garden is good!”
I was reading Luke chapter 12 today. There are so many principles in this passage of scripture that help me and you appreciate everything God provides. Jesus basically tells his disciples not to worry, and not to hoard up things for themselves. He reminds them to be faithfully wise managers of everything.
Peter said, “Lord, are you telling this parable for us or for all?” And the Lord said, “Who then is the faithful and wise manager, whom his master will set over his household, to give them their portion of food at the proper time? Blessed is that servant whom his master will find so doing when he comes.
We learn in this passage and throughout scripture that wise choices, trusting God, and submitting our lives to Him are for our benefit. The honor and privilege of abundant sources of nutrition strengthens our bodies for the mission field around us! Our families, neighbors, friends, and coworkers will know of His great love. So, I hope you have time to try these Oregano & Mushroom Cabbage Rolls this week! Your cells with thank you!
Here is the Recipe!
Oregano & Mushroom Cabbage Rolls
Fresh Oregano and garden grown cabbage make this delicious and nutritious meal for your family. My family has grown cabbage and enjoyed it's benefits for many years. I'm inspired by all the previous recipes for cabbage rolls, but I like mine without tomato. So I developed a cabbage roll I can enjoy with my family. I hope it is something you'll enjoy too!
1 Medium Head Organic Cabbage
3 Medium Carrots, finely sliced
2 Cloves Garlic Minced
2 Small Onions or one large Halved and chopped
1 Package Organic Shitake Mushrooms
1 Cup Precooked Quinoa or Whole Grain Rice
2 Lbs. Lean Grass Fed Beef
1/4 Cup Fresh Chopped Oregano
1/2 Tsp. Salt
1 Tsp. Onion Powder or No Salt Seasoning
1. Core and slice your head of cabbage in half. Place in a colander thin put it inside a large pot with shallow water and steam until just tender, about 20-30 min.
2. Meanwhile, sauté your lean ground beef with minced garlic, 1/2 of the onions (save the other half for toppings), two of the carrots (save one for topping), 1/2 of the mushrooms (save the other half for topping) , salt, onion powder, and/or no salt spice blend. (about 20min)
3. When the ground beef is browned and the vegetables tender and the cabbaged cooled you can assemble and roll the beef mixture on the individual cabbage leaves and roll. When the beef is done, at the very end, add the fresh chopped oregano.
**Be sure to let the cabbage cool enough to handle, this is why the prep time is longer, You can go clean the house or something while you wait. **
4. Place the rolled cabbage leaves into a lightly oiled 9×13 pan. I use organic extra virgin olive oil for this and leave a tablespoon to brush onto the cabbage rolls once the pan is filled.
5. I use a vegetable peeler to slice thin carrots over the cabbage rolls. I also add the remaining sliced mushrooms, onions, sprinkle with onion powder and salt and a tablespoon of fresh oregano.
6. I bake this dish at 350 degrees for about 20 min.
For more delicious healthy recipes see the garden and remember, “What God puts in the garden is good!”
Lee S, Choi Y, Jeong HS, Lee J, Sung J. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables. Food Sci Biotechnol. 2017;27(2):333-342. Published 2017 Dec 12. doi:10.1007/s10068-017-0281-1
Lin Y, Shi R, Wang X, Shen HM. Luteolin, a flavonoid with potential for cancer prevention and therapy. Curr Cancer Drug Targets. 2008 Nov;8(7):634-46. doi: 10.2174/156800908786241050. PMID: 18991571; PMCID: PMC2615542.
Deng Z, Hassan S, Rafiq M, Li H, He Y, Cai Y, Kang X, Liu Z, Yan T. Pharmacological Activity of Eriodictyol: The Major Natural Polyphenolic Flavanone. Evid Based Complement Alternat Med. 2020 Dec 12;2020:6681352. doi: 10.1155/2020/6681352. PMID: 33414838; PMCID: PMC7752289.
Xu D, Hu MJ, Wang YQ, Cui YL. Antioxidant Activities of Quercetin and Its Complexes for Medicinal Application. Molecules. 2019 Mar 21;24(6):1123. doi: 10.3390/molecules24061123. PMID: 30901869; PMCID: PMC6470739.
Savory Cabbage Cashew & Broccoli Sauté
We start our garden the Saturday after St. Patrick’s day, weather permitting, of course. There is usually cold weather and rain most of the month, but usually a week or two of warm dry days come along to allow tilling and planting. We take advantage of those rare spring days to plant broccoli, cabbage, onions, and potatoes.
The abundance of cabbage and broccoli this year make for some tasty dishes in the kitchen starting in late May! There is nothing more satisfying to my palate than picking my own home-grown vegetables and coming up with recipes. I hope this Savory Cabbage Cashew & Broccoli Sauté will become one of your favorite summertime dishes as it has in our home.
Cabbage Benefits
Do you notice something about the head of cabbage in this picture? It has some well eaten leaves from a voracious cabbage worm, however the head grew healthy and strong. We use organic compost to fertilize the soil and we do not spray any pesticides on our plants. So, we expect a few eaten leaves and watch God do what He does best, water it and make it grow.
His supply of nutrients for us never runs out if we just partake of what He provides in the garden. The amazing benefits of cabbage begin with it’s rich supply of macronutrients and cancer fighting compounds. It is helpful in digestion, fighting inflammation, and providing necessary minerals to help our joints function. The calcium, magnesium, and potassium in this healthy plant also provide nutrients necessary to stabilize heart and blood vessel function. You can read all about the benefits of cabbage at this Organic Facts site.
Giving Thanks
“Bless the Lord, O my soul! O Lord God, you are very great! You are clothed with splendor and majesty, covering yourself with light as with a garment, stretching out the heavens as a tent. From your lofty abode you water the mountains; the earth is satisfied with the fruit of your work. You cause the grass to grow for the livestock and plants for man to cultivate, that he may bring forth food from the earth and wine to gladden the heart of man, oil to make his face shine and bread to strengthen man’s heart. Psalm 104: 1, 13-15
1 Teaspoon Fresh Grated Curcumin Root ((optional–may use ginger))
1 Tbsp. Organic Coconut Aminos
1 Tbsp. Organic Extra Virgin Olive Oil
1 Tsp. Onion Powder
1 Tsp. Pepper
1 Tbsp. Fresh Chopped Oregano Leaves
2 Tbsp. Chopped Cashews
1. Heat skillet to medium, no hotter. You can do this as you wash and chop vegetables.
2. Add the olive oil to your skillet with the onion and fresh curcumin root (or ginger) add the pepper here as well.
3. Add the Chopped Cabbage and Broccoli and stir frequently. I like mine cooked until just tender about 10 minutes. Season with onion powder.
4. Add the Coconut aminos and fresh chopped oregano.
5. Last, add the cashews! I like to also add sunflower seeds and pumpkin seeds for added protein and nutrients. This makes a wonderful light supper, with no heavy meat and it fills you up so you're not looking for snacks later in the evening. I hope you enjoy!
Broccoli & Cherry Salad
Our entire family loves broccoli! The bigger, the better. Since the dark cherries are slightly tart and sweet, I wanted to combine them with the broccoli for a broccoli and cherry salad. This crop of broccoli is much more impressive than the last two year’s crop.
I decided at the end of February to dig some fresh compost to fill our boxed bed before planting the broccoli. Since the tree line to the right of our property has been the dumping ground of all grass clippings, old trees, leaves, and vegetables rinds for the past twenty-five years, it seemed like a good place to find multiple nutrients.
Leave it to God to use time and His creation to decompose one source of vegetation to nourish and help another grow! He never ceases to amaze me. The broccoli seedlings were planted in late March and survived temperatures as low as 21 degrees! We covered them with a sheet and hoped for the best! You can see below, with a little tender loving care and resilience these plants thrived!
Much like the covering of theses plants in the frigid air, my heart needs God’s covering to protect it too. Especially when there are some tough moments when I feel some coldness from others. I admit my part in this, ask forgiveness, and cry out to God to heal the relationship. It is all I can do.
Do you know what happens? He holds me through the cold. I feel the warmth of his love envelop me and protect my heart just like that sheet protected my plants that freezing April morning.
My heart recoils within me my compassion grows warm and tender.
We can enjoy what He puts in the garden and savor the nourishment for our souls in His Word.
God Bless you as you partake of both today!
Broccoli & Cherries for a Salad!
Broccoli & Cherry Salad with Brazil Nuts
Broccoli & Cherry Salad
3 Large Heads Broccoli
1 Large Carrot
1 TBSP. Finely Chopped Onion
1/2 Cup Chopped Brazil Nuts
1/2 Cup Fresh Sliced Cherries
2 TBSP Fresh Chopped Lemon balm
1 Ounce Apple Cider Vinegar
2 Ounces Organic Extra Virgin Olive Oil
1 TSP Honey
1 Tsp Onion Powder
1/2 Tsp Himalayan Salt
1/2 Tsp Pepper
Chop the Broccoli and Blanch 1 minute in Boiling Water, Drain in a colander and run cool water over it to stop the cooking process. Then season with onion powder, salt, & pepper.
Meanwhile, chop the onion and Brazil nuts. Also clean and thinly slice the carrot and the cherries.
Lastly, chop the fresh Lemon balm.
Combine the apple cider vinegar, olive oil and honey in a cup and mix well.
Add all the ingredients to a large bowl and combine. Eat immediately or store in the refrigerator until ready to serve.
Caramelized Carrots & Asparagus
The month of May in the Ohio Valley brings forth really nice asparagus patches. The flavor and health benefits of asparagus make it a star side dish or main meal in our house. Caramelized carrots and asparagus with walnuts is an easy delicious way to enjoy this springtime vegetable.
Although, I love eating and preparing this vegetable, I don’t have great success growing it in my garden. Hopefully, that will change as I read about the ph. of soil, fertilizing, and appropriate harvesting. In the meantime, I’ll enjoy my local grocer’s variety and whip up this recipe for my family
What’s God Put’s In The Garden is Good
As I think about the nutritional value of asparagus, I think about our loving Creator placing just the right amount of folate in our food for us to thrive. There are 89 micrograms per cup, which is 22% of a lady’s daily requirement. (1) If combined with a cup of black-eyed peas half of the daily requirement for folate is met…NATURALLY. Why is this important?
Pay attention, heavens, and I will speak; listen earth, to the words of my mouth. Let my teaching fall like rain and my word settle like dew; like gentle rain on new grass and showers on tender plants. For I will proclaim Yahweh’s name. Declare the greatness of our God! The Rock-His work is perfect; all His ways are entirely just, A faithful God, without prejudice, He is righteous and true.
Deuteronomy 32: 1-4
We all have a folate receptor 1 gene (FOLR1) which need this B vitamin to transmit information through the membranes of our cells. It repairs DNA, regulates gene expression, protein production, and is vital for nerve impulses and transmission. (2) No wonder spinach, broccoli, brussels sprouts, beef liver and black-eyed peas are so valuable!
They provide the natural form of folate absorbed by the intestines and utilized by our bodies to continue the necessary functions of our cells. Without it we are more susceptible to depression, dementia and chronic disease.
Caramelized Carrots & Asparagus
1 Bundle Fresh Washed and Chopped Asparagus
3 Organic, peeled and sliced Carrots
2 Cloves Minced Garlic
1/4 Cup Chopped Walnuts
2 Tbsp. Organic Extra Virgin Olive Oil
1/2 Tsp. Onion Powder
1/2 Tsp. Salt & Pepper
In a medium skillet, add 1 cup water with the sliced carrots and minced garlic. Cover and bring to a simmer. Watch it closely and stir until all the water is almost boiled off, add the olive oil, stir well until the carrots are tender and just caramelized. Add the asparagus, seasoning and walnuts. Leave uncovered and stir frequently to keep it from sticking, about 5 minutes is all you need to steam the asparagus. Serve immediately as a main dish or special side!
So, enjoy your caramelized carrots and asparagus dish and feed your cells at the same time!
Does your body sometimes crave the goodness of the garden? Mine does, especially after indulging in too many sweets while on vacation. Even though I maintain that 80% fruit, vegetable, whole food plan, that 20% of junk is causing misery. So, it’s back to basics with this Cashew Cauliflower & Asparagus Medley.
Cauliflower is a Powerhouse in Fighting Disease
When I think of all the benefits of cauliflower and asparagus I start to feel better already. The idea of decreasing joint pain and stiffness is appealing with this combination of anti-inflammatory delights. Cauliflower for instance, contains antioxidants that help fight cancer, the aging process and aide hormone balance. As a member of the brassica family of vegetables, cauliflower contains phytochemicals that lower oxidative stress, promote detoxifying enzymes, stimulate the immune system, decrease the risk of cancer, inhibit cancer causing mutations at the cellular level, as well as reducing the ability of cancer cells to grow and reproduce (1). We are talking, POWERHOUSE, of God given ability to fight disease.
While the benefits of cauliflower are amazing, its sister asparagus, in this dish also empowers our cells to fight disease! The polyphenols extracted in one study showed five antioxidant nutrients to fight disease; including ferulic acid, quercetin, rutin, isorhamnetin and kaempferol (2).
I don’t know about you, but I’m in! I’m starting by combining the lovely cauliflower with asparagus and cashews.
What God Puts in The Garden is So Good!
And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food. Genesis 1:29
There is no doubt science reveals the complexity and phenomenal plan of God’s provision for our bodies. His provision for our bodies is only outdone only by His provision for our mind and souls… through his word. So be assured today, in the beginning was the word and the word was with God and the word was God, he was with God in the beginning and the word became flesh and dwelt among us in the form of Jesus. (John 1:1, 14).
What a beautiful plan for divinely designed people!
Cashew Cauliflower & Asparagus Medley
6 Button Mushrooms (Cleaned and Chopped)
1 Tbsp. Organic Extra Virgin Olive Oil
1/4 Onion
1 Clove Minced Garlic
1/2 Head Organic Cauliflower, washed and Chopped
5-6 Spears Organic Asparagus
1 TSP Thyme
1 TSP Onion Powder
1/2 TSP Pepper
1/4 Cup Chopped Cashews
Sauté the mushrooms in heated olive oil until tender. Add the onions and garlic and cook until translucent, about a minute or two. Then add the chopped cauliflower and asparagus and cook a couple of minutes until just tender, add spices and top with chopped cashews.
Enjoy!
So, if you like this Cashew Cauliflower & Asparagus medley you may also like more dishes from the brassica family! You can check them out here:
Any time of year is good for chili spaghetti squash. In places that savor their chili over pasta but don’t like the carbs, spaghetti squash makes a nice substitute. Not only is it filling, it provides small amounts of vitamin A & C. As well as minerals, potassium and calcium. Topped with your favorite chili recipe or this Quinoa Black Bean Chili, you’ll be set to enjoy a warm comfortable evening.
While chili spaghetti fills our bodies with food, let’s fill our souls with God’s word. The Psalmist says:
Lord, Your word is forever; it is firmly fixed in heaven.Your faithfulness is for all generations; You established the earth, and it stands firm.They stand today in accordance with your judgements, for all things are your servants. If Your instruction had not been my delight, I would have died in my affliction. I will never forget Your precepts, for You have given me life through them.I am Yours, save me for I have sought Your precepts.
Don’t you love that God’s word is firmly fixed in heaven? Something we can count on it throughout every generation. Just as the earth stands firm, we can stand firm in God’s faithfulness. Moreover, It is life to us and something we won’t forget. I don’t know about you, but I will delight in that firm foundation, my friends!
Chili Spaghetti Squash
1 Spaghetti Squash
1 lb lean ground beef
1 16 oz Can Black Beans
1 16 oz Jar Salsa
1 small onion, chopped
2 cloves minced garlic
2 teaspoons each chili powder, cumin, oregano
2 cups Beef Broth or Water
Bake the Spaghetti Squash at 350 for one hour on a baking sheet. Set aside until ready to use. When ready to use, cut down the center and scoop out the seeds. Take a fork and pull the meat of the squash apart. It will look like spaghetti noodles. Set aside.
Meanwhile, in a saucepan, heat ground beef, onions and garlic until meat is done. Add the spices, beans, salsa. and broth. Simmer until thick, about 30 minutes. Serve over squash.
Top this chili spaghetti squash with your favorite cheese and enjoy! Remember too, what’s in the garden is good!
Artichoke Stuffed Cabbage Rolls
Although it’s late January, I’m already thinking about planting cabbage. The seeds can be planted now and ready for the ground by St. Patrick’s day. Our usual cold hearty planting time. I’m picturing how nice this cabbage will be paired with other vegetables. I like the idea of artichoke stuffed cabbage rolls. So, in preparation for the planting season, I’ll get to work on that recipe.
In addition to this recipe’s tastiness will be it’s nutritional value. Artichokes are rich in polyphenols, flavonoids, vitamins, minerals, enzymes and phytosterols. All amazing wonders in building cells, fighting cancer and sustaining the human body. Paired with cabbage, carrots, mushrooms and onions, this meal is sufficient to make the cells happy!
Since it just would be a shame to only feed my cells, I want to feed my soul too. In a broader sense, we can know the sufficiency of Christ for fulfilling all of our spiritual needs. Paul says to the Philippians, everything he’d gained in life-education, status, good religious family, and zeal for God are all considered a loss because of Christ:
More than that, I also consider everything to be a loss in view of the surpassing value of knowing Christ Jesus my Lord. Because of him I have suffered the loss of all things and consider them filth, so that I may gain Christ and be found in him, not having a righteousness of my own from the law, but one that is through faith in Christ—the righteousness from God based on faith. “ Philippians 3:8-9
There you have it! Sufficient food from the garden and surpassing value of Christ as Lord over our souls. What a sweet combination to traverse the rigorous journey of life. I hope you enjoy a little of both today, my friend!
Artichoke Stuffed Cabbage Rolls
1 Head Organic Cabbage
1 6 ounce Jar Artichoke Hearts
2 Carrots chopped
3 Mushrooms Chopped
1 Cup Precooked Quinoa or Multigrain Rice
1/2 Cup Chopped Onion
2 Cloves Minced Garlic
2 Tbsp Organic Extra Virgin Olive OIl
2 ounces Cream Cheese (optional)
Wash and cut the tip off the cabbage. Slice it down the center and place in a large pot. Add 4 cups of water, cover with a lid and bring to a boil, simmer until just tender. Do not overcook. Drain, lightly salt and let cool until able to handle.
Meanwhile sauté the mushrooms in Olive oil until tender, Add the onions, garlic, and carrots, and precooked quinoa or rice. Drain the jar of artichoke hearts, and rinse if too vinegary. Add that to the skillet until just warmed. Add salt and pepper to taste.
Add a tablespoon of the vegetable filling to a leaf of cabbage, roll up and place in a 9×13 dish. Continue filling and rolling until all the leaves are used. In the same skillet of the vegetables place another tablespoon of olive oil, add 2-3 ounces of cream cheese and pour over cabbage leaves. Bake at 350 for about 10 minutes or until bubbly.
Look for more ways to cabbage Here. I hope you and your family enjoy these sufficiently sound artichoke stuffed cabbage rolls as much as my family does!
