Stuffed Cabbage Rolls

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Kath Eats Real Food


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1 head of green cabbage

2 servings of cooked brown short grain rice

3/4 a cup of cooked navy beans (or from a can – any beans will do)

1 small fennel bulb, sliced

1 carrot, diced

1/2 cup cooked collard greens (we used leftovers from the saag but you could easily leave these out)

1 tsp red curry powder

1 tsp garam masala

Pinch ground ginger

Pinch garlic powder

Pinch coriander

1/3 cup egg whites (or 1 whole egg, beat)

1 cup prepared tomato sauce

1/3 cup shredded cheese

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