Tasty Tuesday!

Vegan Cabbage Rolls!

     Finally! A Tasty Tuesday post on an actual Tuesday. This week we will be exploring the wonderful world of cheap greens! Greens, like mustard, collard, cabbage, and or course, kale, are in season right now and are incredibly abundant and not to mention.....cheap, which is always a good thing. In fact, I bet it would be hard to find any of those items for more than $0.99 a pound. Additionally, a medium sized bunch of kale, mustard, collard greens, or a head of cabbage will be enough to make several different meals. So, my advice is buy as much as you can and get creative.

     Besides the obvious affordability of greens they are also super healthy for you. Can't we all use a little more money in our pocket and a little less cholesterol clogging our arteries? So this week, I bring to you Vegan Cabbage Rolls! Enjoy!

• 1 head of cabbage
• 1/2 cup of brown rice
• 1/2 cup of lentils
• 2 tablespoons of olive oil
• garlic (as much as you want)
• 1 small onion, diced
• 1 15 ounce can of chopped tomatoes with the liquid (or pasta sauce)
• 3/4-1 cup of vegetable stock
• 2 tablespoons of capers
• salt and pepper

1. In a pot, cover the brown rice and lentils with water, bring to a boil, and then reduce heat to medium low and cook until tender.
2. Heat the oven to 350F. Bring a large pot to a boil. Place cabbage leaves (as many as will fit) into the pot and boil until the leaves soften (this will take a few minutes). Then set aside.
3. In a skillet, heat the olive oil, add the onion and cook until translucent. Add the tomatoes and liquid, garlic, the vegetable stock, and caper and cook for another 5 minutes or so until the liquid has reduced somewhat. Add salt and pepper to taste
4. Lay the cabbage leaves out and spoon in brown rice and lentil mixture. Add the tomato sauce mixture on top of that and then fold the cabbage leaves (burrito style) and place seam side down in a small baking dish. Repeat until you have no more rice and lentils, or no more cabbage leaves, or no more space in your baking dish. You may also pour any remaining liquid over the cabbage rolls to prevent them from drying out.
5. Cover the baking dish loosely with tin foil and place in the oven. Bake for about 20 minutes or until everything is heated through.

Take care of yourself and each other...