Stuffed Cabbage


• 12 large cabbage leaves
• 1 1/2 pounds lean ground free-range chicken or turkey
• 1/2 cup onion, minced
• 1 cup shredded carrots, minced
• 1 teaspoon poultry seasoning
• 1⁄3 cup ground flax seeds
• 1 tablespoon garlic, finely chopped
• 1 cup cabbage water, leftover from boiling cabbage leaves
• 1 tablespoon coconut aminos
• 2 teaspoons sea salt

Servings: 4


Cook cabbage leaves in boiling, salted water until tender and flexible, about 5 minutes. In a separate bowl, combine ground turkey or chicken, onion, carrots, garlic, poultry seasoning, ground flax seeds and sea salt. In a food processor, place shredded carrots and pulse on high for about 10 seconds or until minced. Add this to the meat mixture. Place a large spoonful of meat mixture on each cabbage leaf; roll up, tucking ends inside to seal meat in. Secure with toothpicks. Place in baking dish and add 1 cup cabbage water (leftover from boiling cabbage leaves). Bake at 350° F for 45-55 minutes.