So, on the positive side of not feeling well this weekend, I took a lot of shortcuts in cooking that really paid off.

I knew I had to use the cabbage in the fridge and usually my favorite way is in cabbage soup so I would have it for the week, but I didn’t have a lot of other vegetables in the fridge. The next best option is stuffed cabbage, but I really didn’t have the energy to make the sauce. But, when I took a look around I realized I had Pacific Foods organic roasted red pepper and tomato soup and thought “that’ll work!”

This one was pretty quick. I just cooked about 1 cup of green lentils for about five minutes and then I threw in about a half a cup of quinoa and let that all go for about another 7 minutes. Add a generous dash if salt and pepper now for flavoring. On the side I also sautéed some onions in algae oil ( good for the heart!) and then added them into the mix.

While that was going I got some water boiling. I took the cabbage out of the fridge and picked several good leaves for stuffing. I like to pick the leaves in sets of two – picked and boiled that way – to ensure a good vessel to roll up the ingredients.  I turned the heat off completely before placing in the cabbage leaves and just let them sit in the water for a few minutes to soften up. 

The only other ingredients I used were the Pacific Foods soup, Go Veggie Parmesan cheese and Daiya mozzarella shreds, and about 1.5 tablespoon each of dill and onion powder.

Next, I placed this in the convection oven on 425 for 15 minutes.  I prepared a small arugula tomato and red pepper salad. I chopped some fresh chives from the window garden, tossed on top of the stuffed cabbage and and plated it all up!