Cabbage Rolls

Developed by Dylan Rayer for Full Belly CSA


1 head of cabbage
1/2 cup brown rice
1/2 cup barley
vegetable stock or water
1 cup chopped, peeled tomatoes with juice
1/4 red wine
3 cloves garlic or 3 tablespoons chopped green garlic
1/2 cup chopped green onions, or onion
1/2 cup chopped carrots
1 cup mild green pepper, seeds and pith removed, chopped
2 cups chopped greens
1 cup tofu or chicken
1 sprig thyme, finely chopped
1 sprig oregano, finely chopped
6 ounce can tomato paste
2 cups water
1 tablespoon chopped basil
salt and pepper


Parboil the cabbage in a small amount of water. Cool. Cut off any parts of the leaves that will make it difficult to roll the cabbage leaves. Cover the rice with 2.5 parts liquid to 1 part grain and cook covered over a low heat. Simmer the barley with 3-4 parts liquid to 1 part grain for about an hour. Combine the grains when done. Set aside.

Cover the bottom of a pan with olive oil, use high heat to saute the tofu or chicken, then turn down the heat and add onions, garlic, carrots, pepper, then add wine and tomatoes. Bring to boil and add greens and herbs, salt and pepper. Cover and leave on a low heat until greens are tender, stirring occasionally.

Mix the vegetables with the grains and add 3/4 cup of sauce to give more moisture to the rolls. Fill the cabbage leaves with the veggie/grain mixture, then fold and roll. Place the rolls into a baking dish over a little sauce. Fill dish completely with rolls, pour the remaining sauce over the rolls and cover with any leftover leaves and aluminum foil. Bake for 25 minutes.