One of my favorite foods has always been cabbage rolls, however, I have never had the patience, skill or time to make them.
Besides loving the flavors of cabbage rolls, it is my favorite way to consume cabbage. I am not a huge fan of the taste of cabbage, however with the right recipe, I don’t notice it, and in some cases, I actually enjoy it!
Cabbage, however, has a ton of health benefits, so it is a vegetable I like to keep in my rotation. Its also extremely easy to grow, so I love having it in my vegetable garden in the summer.
Where cabbage has its most superpower, its positive impact it has on reducing cardiovascular diseases. Researchers have now identified nearly 20 different flavonoids and 15 different phenols in cabbage, all of which have demonstrated antioxidant activity. It’s also cruciferous vegetable and has a good source of sinigrin. Sinigrin is one of the cabbage’s sulfur-containing glucosinolates that has received special attention in cancer prevention research and has anti-inflammatory properties. Some other benefits are digestive support ( especially from cabbage juice) and its powers to help support and prevent diabetes.
When in university I created this amazing lazy cabbage roll recipe. It essentially was a cabbage roll but more served as of lasagna. So instead of having to do the rolling, you can just put everything in layers in one dish! I kind of forgot about this one, until as of late when one of my girlfriends brought it up to me! I am going to bring this recipe back and make it in the coming weeks, I will make sure to share with you how it goes.
Over the last few years, I guess I have gotten even lazier with my cabbage roll recipe as I created this cabbage roll casserole dish. This has been a staple in our house and is a really good dish if your trying to limit your carbs as it can be served with or without rice.
I personally usually don’t include rice, and its a great way to fill up on just vegetables and meat.
Lazy Man Cabbage Roll Casserole
Makes 4-6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
- 1 lb of ground meat of your choice ( i usually always use pork)
- 1 onion diced
- 1 head of cabbage shredded
- 2-3 carrots sliced and then into halves
- 4 cloves of pressed garlic
- 1/2 tbsp of ginger powder or 1 tbsp of fresh ginger
- 1 tablespoon of oil of your choice ( for cooking the cabbage)
- 2 tablespoon of sesame oil
- 1/4 cup of soy sauce ( make sure it g-free if you are going for a gluten-free meal)
- Salt and pepper to taste
- 1 cup rice * optional *
Instructions
- Cook the meat and chopped onion in a skillet and set aside. Don’t drain the as you will use it part of your casserole mix.
- In a large pot, add the oil of your choice and garlic. Wait till you start to smell the garlic cooking than add the shredded cabbage. Make sure to stir frequently and add more oil if you feel it’s needed (depends on the size of the head of cabbage). Cook for 5 minutes.
- Peel and slice the carrots. I usually cut them again in halves before adding them to the cabbage pot. Continue to cook for 5 minutes approximately.
- Add the ginger, salt, and pepper, sesame oil and soy sauce and cook for 10 minutes or until cabbage is tender.
Enjoy
XO