Wow, what a perfect spring holiday that was.
I don't know about you, but I used the holiday to catch up with as many friends as I could—people I hadn't seen in a long time—and, of course, with my family.
Somehow, though I'm not entirely sure how it happened (I'm sure you can relate), every single gathering revolved around a meal. Food, lots of food. (And vegan, obviously, which is great fun!)
With all those meals, I often found myself eating more than I planned.
How did that happen, you ask? The equation is simple: a little wine + lots of friends = a bit more snacking, a slight deviation from my meal plan, and mainly more calories than I intended to consume.
But no worries. That's why "after the holidays" was invented.
What now?
So Passover is behind us, leaving behind plenty of matzah crumbs and extra calories. With summer just around the corner, it's the perfect time to get back to our training and nutrition routine.
We could eat plenty of salads—which is always a delicious and great solution—or we could enjoy a serving of vegan stuffed cabbage.
Why is cabbage excellent for weight loss?
Beyond the amazing nutritional values found in cabbage (B vitamins, A, K, and many essential minerals), it also contains a high amount of dietary fiber.
When we eat stuffed cabbage, every serving contains one whole cabbage leaf (!)
This way, we consume a large amount of fiber that helps us feel full for longer, while also getting a nice dose of the minerals and vitamins present in the cabbage (and no, they aren't completely destroyed during cooking, so you can stay calm).
I love combining red cabbage and white cabbage to create a colorful, cheerful dish that anyone would be happy to receive.
A few nutritional facts that will surely make you happy: (calculated with clinical dietitian Noam Bachar)
One stuffed cabbage roll contains:
80 kcal, 4g protein, 13g carbohydrates, 2g fat, 4g dietary fiber, 35 mcg vitamin A
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Vegan Stuffed Cabbage
Ingredients
- 2 Heads of cabbage Red and white both work
- 2 Cups dry soy flakes Find them in health stores or organic aisles
- 6 Cloves garlic, minced
- 4 Tbsp Raw tahini, leveled
- 1 Tbsp Olive oil
- 1 Tbsp Sweet paprika Leveled
- 1 Tbsp Turmeric Leveled
- 1 Cup Chopped parsley
- 1 Tomato, chopped
- 1 Medium onion, chopped
For the Sauce
- 2 Tbsp Tomato paste
- 1 Tbsp Sweet paprika Leveled
- 1 Tsp Hot paprika Optional
- 3 Cups Water
Instructions
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Start with the cabbage
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Using a large, sharp knife, cut around the base of the cabbage and remove the core (the "heart"). Don't worry, we'll give it a new heart soon! ♥
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Place the cabbage in the microwave with a little water for 10 minutes. You can also boil it in a pot of water, but the microwave is much easier.
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Remove from the microwave and gently separate the leaves by hand. They should come apart easily.
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Prepare the filling:
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Pour the soy flakes into a wide bowl and moisten them with 1/4 to 1/2 cup of water.
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Add the remaining filling ingredients and mix thoroughly.
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Assemble the rolls:
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Take one leaf and place it on the work surface with the curved side facing you.
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Cut out the tough central rib (the stem) of the leaf.
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Place a tablespoon of filling in the center of each leaf.
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Fold the left side of the leaf over the right side to close the gap from the cut rib.
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Roll the cabbage leaf tightly from the bottom (root end) towards the top.
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* Don't worry if the leaf tears slightly and the filling peeks out. You can use a scrap of leaf to patch any holes and keep rolling.
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Arrange the rolls snugly in a wide pot.
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Prepare the sauce:
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Mix the tomato paste with 3 cups of water, sweet paprika, and hot paprika, then pour it over the stuffed cabbage.
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Cook on low heat for about 30 minutes without a lid. Serve and enjoy!
