St Patty’s Day Stuffed Cabbage


By Breast Cancer Yoga Staff.

Sorry no “Green Eggs and Ham” but instead an ole fashion, just like my mom made stuffed cabbage. A great Slovak Stuffed Cabbage Recipe.  Of course it has morphed into a modern day vegan dish but my heart remembers her cooking them. Loved it when she surprised us with this occasional treat.  It is actually a lot of fun to do and relatively easy to prepare. When anything is special, and made with love it has to help our soul.   Oh yeah – soul food.

Serves 4 to 6

Cook Time: 45 minutes

Ingredients: For the Filling:

2 to 3 T. olive oil
1 medium onion, chopped
2 clove garlic, minced
10 ounces. shiitake or button mushrooms, chopped
1/2 cup of dried organic cranberries
1 1/2 pounds ground plant protein
1 cup raw organic cashews chopped
8-12 large organic cabbage leaves, rinsed well
1 large green pepper, chopped, 
pink salt and kelp & cayenne (pepper substitute), to taste 
fresh parsley
1 tbsp. Dulse flakes 
red pepper flakes to taste, 
2 tbsp. garlic powder

1 teaspoon sweet or hot paprika

1 cup of organic Basmati rice/2 cups of water

For the Sauce:
2 T. olive oil
1/2 cup chopped white onions
16 oz. crushed tomatoes (used my CSA tomatoes)
¼ cup fresh herbs, such as oregano, thyme or rosemary


  1. Place whole head of cabbage in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 12 leaves. When cool cut away the thick center stem from each leaf, without cutting all the way through.
  2. Make the filling in a heavy bottomed skillet over medium heat, then add the oil, onion, pepper,  mushrooms and garlic. Cook, stirring occasionally, until the onions are slightly tender and fragrant, about 3 minutes.  Add plant crumbled protein, nuts, cranberries and herbs, cook about 2-3 minutes. Don’t over mix or the plant protein will become tough. Keep warm.
  3.  Steam cabbage leaves until just soft and wilted slightly, about 3-4 minutes.   Your leaves should be soft and not crack when you roll them, but not too soft that they tear. Transfer the leaves to a plate lined with paper towels and set aside.
  4. Rinse rice and cook it in 2 cups of  water until water is absorbed. Remove from heat and let cool.
  5. In a large bowl, mix cooled rice, filling, pink salt and pepper to taste, garlic powder and paprika.
  6. Preheat oven at 350 degrees. Assemble the rolls. Place 1/4 cup of the filling about 1 inch from the bottom of a cabbage leaf, fold in the sides and roll up the leaf holding in the sides as you would with a burrito. I use tooth picks. Repeat with the remaining rolls and place seam-side down in serving dish with tomato sauce lining the bottom. Add sauce in base to help in cooking the rolls. Cook the rolls for 30 minutes.  Serve hot, ladle extra sauce over top.

Diana RossAbout Diana Ross:  E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at if you have questions.

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