|Back to Main Recipe Page|
husband bought a huge head of cabbage at the Farmers’ Market.
only eat so much coleslaw so the pursuit was on to figure out what
to do with it.
There are an infinite variety of ways to make stuffed cabbage rolls.
Instead of meat, use tempeh for a power-packed protein source, plus
walnuts, mushrooms, and tomatoes. The sweet and sour combination is
truly delectable. Make plenty; you'll eat more than you think you will
and the left-overs freeze well.
2 medium heads of cabbage or one very large one
You can then serve immediately, or reheat the next day. It reheats and freezes well.
Spoon 2-3 rolls onto a plate with some of the extra filling. I served this with an an additional fall vegetable such as acorn squash, a mixed green salad, and a good hearty bread to sop up the delicious juices from the cabbage rolls.
In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.
I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.
If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.
Mail recipes to me at:
P.O. Box 130221, Ann Arbor, MI 48113