This stuffed cabbage variation goes out to my mother, Joann and my dear grandmother, Isabel who made a similar dish when I was a young girl.

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Ingredients

  • 1 Medium Head of Cabbage
  • 1 lb. Wild Caught Sockeye Salmon
  • 1 cup finely Chopped Onion
  • 1 Egg
  • Dash of Nu-Salt and Pepper
  • 1 Tbsp. Chili Powder
  • 1 cup cooked Brown Rice
  •  12 oz Organic Tomato Paste
  • 3 cups water
  • Toothpicks
  • Dash of Olive Oil

Directions

  • Preheat oven to 350 degrees 
  • Core the cabbage and place head down in a pot of boiling water (enough water to cover cabbage head). Turn off heat. 
  • When cabbage softens, remove from water and separate leaves, leaving them whole.
  • Trim heavy vein down to make it look flat
  • Combine olive oil, onion, egg, seasonings of choice, rice and salmon in a bowl.  Mix well.
  • In a separate pot mix tomato paste and water over low heat. Mix until smooth-do not boil.
  • In the center of each cabbage leaf place a nice dollop sized amount (about 3 tbsp. of this filling mixture).  Fold two sides down toward center and roll.  Secure with toothpicks.
  • Place cabbage sacks in a large casserole dish (spray with olive oil first) and pour tomato paste on top-covering cabbage sacks.
  • Place into oven for 30 minutes
  • Enjoy!

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I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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