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Oregano & Mushroom Cabbage Rolls

Mysty Pfeffer
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!
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Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Servings 8
Calories 241 kcal

Ingredients
  

  • 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

Instructions
 

  • 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 9x13 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.

Nutrition

Calories: 241kcalCarbohydrates: 18gProtein: 28gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 70mgSodium: 235mgPotassium: 842mgFiber: 5gSugar: 6gVitamin A: 3960IUVitamin C: 45mgCalcium: 100mgIron: 4mg
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