Cabbage is thought to have anti-inflammatory properties and cancer fighting properties. Since it tastes so good and provides a good bit of roughage to help digestion, why not keep it in on your shopping list for healing foods?
Stuffed Cabbage Rolls with Vegan “No cheese” sauce” are a healthier option for those wishing to have some real comfort food without the guilt.
Boil cabbage leaves, drain, toss with olive oil salt and pepper.
Set aside, 1 cup precooked brown rice.
Sauté 1 chopped onion, 1 sliced carrot, 1 clove minced garlic, and 6 chopped baby bella mushrooms in 1 tablespoon olive oil, until tender.
Add 1/2 tsp tarragon, marjoram, salt and pepper to taste.
Place a couple of tablespoons of the vegetable mixture onto a cabbage leaf and roll.
Top with fresh green onion/red pepper, “cheese sauce”.
The recipe for the “No Cheese Sauce” is adapted from a pin from veggieonapenny.com,
What a great idea!
Vegan “No-Cheese” Sauce
2 cups white potatoes
1 cup carrots
1 clove of garlic minced
1/4 onion minced
Juice of 1/2 lemon
1/4 cup nutritional yeast
Boil the potatoes, carrots, onion, and minced garlic together in 2 cups of water until vegetables are tender.
***(Or you may substitute 2 cups of sweet potatoes and leave out the white potatoes and carrots)
Reserve 1/2 cup of the liquid
Place vegetables in a food processor and add the juice of the lemon and the 1/4 cup nutritional yeast.
1/2 tsp salt and 1 tsp salt free substitute.
It is so good!