Red cabbage Kåldomar (stuffed cabbage)

Stuffed cabbage has thousands of recipe variations. My variation is done with a nod to the Russians, plant-based food lovers, nutrient-dense eaters, high-frequency food seekers, and myself ~ since I love all of these.

My recipe is rather complex, tasty, and nutritious! Be creative, have fun!

Part 1 ~ Quinoa ~ the binder for of the filling

Soak about a cup of Quinoa overnight with a tsp of ACV, then wash the sloping off, and bring to a boil with another 2 cups of water. Reduce heat, add crumbles or bits of Wild Atlantic Kombu by Maine Coast Sea Vegetables (not a washed variety of Kombu), simmer for up to 40 minutes till mushy, (this provides iodine, iron, micronutrients, etc. When finished add some minced rested garlic and a large spoonful of White Miso and Celtic Sea salt to taste.

Part 2 ~ Sautéed veggies of your choice with onions ~ the filling

I used two minced organic white potatoes, a large yellow onion, then added chopped mushrooms and shredded carrots at the end. Rested garlic goes in last.

Part 3 ~ Steam and stuff the cabbage leaves ~ the magic

Steam a head of cabbage in a large covered pot with about a 1/2” of water. This softens the cabbage leaves for rolling. Don’t cook them too long, as they will cook later. You may have to steam the cabbage a few times to get the inner leaves to soften.

Peel the leaves off the cabbage one at a time, cut the woody part of the stem off (not really easy on the gut) and add a spoonful of the vegetable sauté. Wrap the bottom and sides, then roll into the top and place in a baking dish.

Sprinkle with Tamari sauce (or make your version of a more traditional sauce from other recipes)

Cover and bake for 40 minutes at 350.

Ingredients ~

Served here with a mushroom broth reduction which turned a little pink from the red cabbage juices.

All organic, all the time (I just read another story about how Hass Avocados have been engineered for shelf life over nutrients, so just forget about the non-organic if you want to eat healthily)

• Large head of cabbage ~ I used red cabbage for fun

• 1 cup of quinoa

• 1” Mane Coast Sea Vegetables Kelp / Wild Atlantic Kombu

• 1-2 spoonfuls of Mellow Miso

• 2 medium Potatoes

• 1 head garlic

• 1 Yellow Onion

• Tamari Sauce or Mushroom broth or any clear gravy of choice

• Unwashed salt from the sea or mountains. I like Celtic Sea salt

• White Pepper - love this when I’m cooking Russian style

• 1-2 tsps caraway or other seasoning of your choice

• Secret ingredients ~ this time I added some raisins