Steamed Cabbage Rolls

These cabbage rolls are tasty and beautiful, especially if you use savoy cabbage with its gorgeous aesthetic. It’s a great way to get more vegetables into your diet in a unique way.

Green cabbage is very nutritious, wonderful for supporting the joints and reversing osteoporosis.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Steamed Cabbage Rolls

Ingredients:

• 1 large savoy or green cabbage, broken into leaves
• ⅔ cup finely chopped shiitake or button mushrooms*
• ½ cup chopped spring onions
• 4 garlic cloves, finely chopped
• 1 tbsp finely chopped fresh ginger
• ½-1 tsp red pepper flakes
• 1 cup finely chopped potato
• ½ cup finely chopped cauliflower
• ⅔ cup finely chopped red, yellow, or orange bell pepper
• ½ tsp sea salt (optional)
• 1 cup water
• ½ cup finely chopped sugar snap peas

Sauce:

• 3 ½ tbsps raw honey
• 3 tbsps freshly squeezed lime juice
• ½-1 tsp red pepper flakes
• ½ tsp garlic powder
• ½ tsp paprika
• 1 tsp finely grated fresh ginger

Directions:

Add 3 inches of water to a medium pot, insert a steaming basket, add the cabbage leaves, and cover. Steam the cabbage leaves for 2 to 3 minutes, or until just pliable. Remove and rinse under cold water. Set aside.

Make the filling by placing a ceramic nonstick skillet on medium-high heat. Add the mushrooms, spring onions, garlic, ginger, and red pepper flakes and cook for 3 to 5 minutes until the mushrooms are softened. Add the potato, cauliflower, and bell pepper. Add the optional sea salt if using. Cook for another 1 to 2 minutes, stirring frequently; then add the water, cover, and cook for 10 to 12 minutes, or until the potatoes are tender. Stir in the sugar snap peas. Remove from the heat and place the filling in a bowl.

Mash the mixture a few times with a potato masher to get a filling that holds together when shaped.

Working with 1 cabbage leaf at a time, place about 1⁄4 cup of filling toward the stem end, fold the sides over the mixture, and roll up tightly. Place the roll end-down in a steamer. Repeat with the remaining leaves and filling.

Steam the cabbage rolls for 10 to 12 minutes until completely tender.

While the rolls are steaming, whisk together all the sauce ingredients until smooth.

Serve the cabbage rolls immediately with the sauce.

*For the mushrooms, wash and rinse thoroughly with warm to hot water before chopping. Do not use slimy or decaying mushrooms. That’s a sign of oxidizing and aging

Tips:

• While high-quality sea salt or mountain rock salt is an optional inclusion in this recipe, the recipe is more healing without salt. Over time, you may wish to reduce or exclude the salt.

Serves 2

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Categories: Fat Free, Brain Saver, Lunch, Dinner, Grain Free, Nut and Seed Free, Appetizers, Nut & Seed Free

This item posted: 01-Sep-2023

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