Daniel Fast Cabbage Rolls Recipe

Daniel Fast Cabbage Rolls Recipe

These cabbage rolls are to die for. You will love the flavors as they combine for an amazing experience.

Ingredients:

  • 2 medium carrots, chopped
  • 1 cup frozen spinach, drained and defrosted
  • 2 cups brown rice, cooked
  • 1 teaspoon paprika
  • 1 can (28 ounces) tomatoes
  • ½ teaspoon sage
  • 1 red bell pepper, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon oregano
  • 1 tablespoon olive oil
  • 8 large cabbage leaves
  • 1 onion, chopped

Directions:

  1. Preheat the oven to 350 degrees and grease a baking dish that is 8 inches by 11 inches with cooking spray. Set aside.
  2. Place the oil in a skillet and heat over medium high heat.
  3. Once the oil is hot, add in the carrots, onion, celery, and pepper. Cook for 5 minutes or until tender.
  4. Add in the spinach, sage, paprika, and oregano. Stir well.
  5. Remove from the skillet and allow to cool.
  6. Heat a large pot of water to boiling.
  7. Add in the cabbage leaves and cook for 5 minutes. Remove and set aside.
  8. Place the tomatoes in the blend and blend until pureed.
  9. In a large bowl, toss together the rice and cooked vegetables until mixed.
  10. Place the cabbage leaves on a work surface and fill each one with 1 cup of the rice filling mixture.
  11. Roll the leaves up and place seam side down in the greased baking dish
  12. Pour the pureed tomatoes over top of the cabbage rolls. Cover with foil.
  13. Bake in the oven for 45 minutes. Remove foil. Continue baking 15 minutes. Remove from the oven and serve.

 

“Jesus answered, “It is written: ‘Man shall not live on bread alone, but on every word that comes from the mouth of God.” – Matthew 4:4 (NIV)

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One Comment

  1. Cold Weather Comfort | The Food Chronicles
    November 23, 2016 at 11:14 pm - Reply

    […] Daniel Fast Cabbage Rolls/Stuffed Cabbage Rolls One of my husband’s favorite meals is cabbage rolls. For this week’s cabbage roll recipe I used two different recipes. I used everything except the sage and canned tomatoes (and used fresh spinach instead of frozen) listed in Daniel’s recipe. From the second recipe I added ground beef and used canned tomato soup. In the past I’ve always boiled the entire head of cabbage thinking it’s easier to peel off the leaves. This time I tried to peel the leaves without boiling the whole head and then boiled just the leaves. Neither way is easier, but I suppose boiling the entire head first gives you less ripped leaves. […]

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