My grandma used to make cabbage rolls with a Greek twist by adding tons of dill, thyme and onion. It reminded me of her Greek Thanksgiving stuffing traditionally made with rice rather than bread. Although I don’t know many children who beg for cabbage rolls, my sister and I did. Grandma’s cabbage rolls were filled with meat as well as rice and herbs; I just switched out the meat and added lentils for this delicious version of her cabbage rolls. I also skipped the oil for a healthier version.
Although preparing the cabbage may seem difficult, the process is easy. Just make sure your water is boiling when you place the cabbage in the water. And, of course, be careful not to splash yourself. The leaves come off easily. Just be sure to remove them slowly, so they don’t rip. Then, lay them out to drain an cool before filling them.
You can actually make the cabbage rolls the day before. Just place the ingredients in the base of the crock pot, and place in the refrigerator until the next day, plug them in, and go to work.
Sunday is a great day for cooking prep. Or, you can make the filling in advance, and stuff the leaves right before you place them in the base of the crock pot. Either way, it makes walking out the door in the morning mush easier. And, it makes coming home from work to a hot delicious meal even better.
I love my crock pot. In fact, I use my crock pot at least once a week, especially on late work days when I have meetings and other responsibilities that makes cooking complicated.
Remember, just 30 minutes on a Sunday can save you hours in the kitchen during the week. Try to make a plan for weeknight dinners on the weekend. It will help you save money, time, and allow you to enjoy wonderful plant-based food.