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Your Cruciferous Friend Part II

There are a few dishes I can’t imagine my life without, these are borsch, sauteed cabbage, and stuffed cabbage.  Of course I’m spoiled because I’ve eaten this food my entire life, and I can also make them any time I want.  I don’t have to search for a specific restaurant that can make my favorite dish the way I like it, neither do I have to worry about the purity of the ingredients that were put in the dish.  Another very important aspect of food making is your mood.  We hardly ever talk about it, but according to Masaru Emoto, Japanese scientist who studied water and claimed that our mood affects the molecular structure of it, the quality of our food depends on our emotions a lot more than we think.  And don’t take me wrong, I’m not against restaurants and eating out, but I’m a food lover and that means I really enjoy cooking and making my favorite dishes.  Now that I practically convinced you that my favorite dishes will automatically become your favorite dishes, let’s talk about recipes.  

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Let’s start with sauteed cabbage.  

It’s delicious, nutritious and easy to make.  

Ingredients( remember your health is first, so choose organic ingredients whenever possible):

1 medium size green cabbage

2 carrots

1 8 oz can tomato sauce

1 teaspoon salt

1 teaspoon paprika

1 pinch of black or cayenne pepper

3-4 black peppercorns

3-4 bay leaves

1 cinnamon stick(optional)


Wash the cabbage and remove the outermost layers.  Shred the cabbage into thin ribbon like slices.  Peel the carrots and grate them.  Take a large skillet, heat it and add a tablespoon of organic safflower oil or any organic vegetable oil of your choice. Put bay leaves, cinnamon, and peppercorns in it and fry them for 10 seconds.  Add grated carrots, mix them with spices and fry them for a few minutes.  Add your shredded cabbage(if you can’t fit all your shredded cabbage on a skillet, add as much as you can and wait for a few min.  Cabbage usually loses water and shrinks when cooked.  Add the rest of it as soon as there is more space on a skillet), mix with carrots and spices.  Fry for a few more minutes, add the rest of the spices and tomato sauce.  Reduce the flame and cook for 15-20 min or until tender.  Serve with mashed potatoes or meat.  If you’re a vegetarian you can always add your favorite mushrooms to already sauteed cabbage or add them while sauteing it.  

Stuffed cabbage.

Stuffed cabbage or vegetarian golubtsi could be a fantastic addition and decoration for a holiday table or an everyday meal.  Traditionally golubtsi are prepared with ground meat, but we’ll offer you a vegetarian option of this delicacy.

You’ll need a medium size green cabbage

1 -2 large can/s of organic tomato sauce

1 cup rice

1 medium size onion

2  teaspoons of  salt

2 teaspoons of paprika

Black or cayenne pepper

3-4 black peppercorns

3-4 bay leaves

Wash the cabbage, remove the outer layers and steam in a steaming basket until tender.

While the cabbage is still steaming, get ready to cook rice.  Take 2 cups of water, bring water to boil and then add rice. Reduce heat and cook it for 15-20 min or until all the water is evaporated.

Chop the onion, peel and grate the carrots.   Take a large skillet, heat it and add a tablespoon of organic safflower oil or any organic vegetable oil of your choice. Put 2 bay leaves, and peppercorns in it and fry them for 10 seconds.  Add the chopped onion and fry it until golden, then add grated carrots, mix them with 1 teaspoon of paprika, a pinch of black or cayenne pepper, and onion, and fry them for additional few minutes 1/2 of tomato sauce can and saute them for 5 min.  Mix cooked rice with sauteed carrots and onions.  Separate the cabbage leaves.  Take 1-2 tablespoons of rice and place it on a cabbage leaf.  Wrap it well and place it in a large pot.  Continue with the  leaves until you filled 2/3 of the pot or finished the rice or the leaves.  In a separate bowl pour 1-2 cans of tomato sauce(depends on the size of your cooking pot), add a pinch of cayenne or black pepper, 1 teaspoon of paprika and a 1 teaspoon of salt, mix them well and pour over your stuffed cabbage.  Add the rest of the bay leaves, and cook on medium heat for 30-35 min or until ready.  Can be served with mashed potatoes or as it is.  

Bone appetite,

MillagroFlora Team

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