I wanted to participate in the weekly Build-It contest, so I made this stuffed cabbage bowl.
If you don’t have any whey from your last batch of yogurt or ricotta cheese, you can just use lemon juice or yogurt itself. Soaking the rice helps to remove the phytates which cause havoc on our teeth and bodies. There was more to this recipe, like bake cabbage. Um… no, not gonna’ happen’. And unless you LOVE cabbage, I’m not going to encourage the torture. So, what do we do with the bowl if we don’t plan on baking it?
½ cup brown rice soaked
2 tbsp whey (for soaking rice)
1 medium cabbage head
1 yellow onion minced
1 red pepper finely chopped
1 green pepper finely chopped
1 tbsp fresh ginger grated
2 tbsp freshly squeezed lemon juice
3 tbsp raw butter
optional: salt & pepper
Soak rice, 1 cup of water and whey for 24 hours in a sealed glass container at room temperature.
Drain rice water into another container and keep stored in refrigerator.
Rinse rice thoroughly in fresh water.
Put rice and 1½ cups of water in small pot, cover with lid, bring to a boil and then simmer for 50-55 minutes or until water is almost all absorbed.
Drain remaining water from rice.
While rice is cooking, cut the core out of the cabbage and discard.
With a spoon, scoop out 2 cups of cabbage being careful to leave about a one-inch outer layer.
Finely chop the scooped out cabbage.
Place onions and 1 tbsp of butter in sauce pan, cook on medium heat until golden brown. (about 10 minutes)
Mix in cabbage, peppers, garlic, ginger, lemon juice and remaining butter to onions, cover with lid and cook for ten more minutes. (stir occasionally)
Combine vegetables with rice and fill cabbage bowl.
