Kasha Cabbage Rolls

These cabbage rolls are a new take on an old classic.  By incorporating kasha, a whole grain, this recipe is high in fibre and still tastes delicious.

Kasha Cabbage Rolls


Quantity Ingredients
12 medium-sized green cabbage leaves
2 cups chopped onions
3 cloves garlic, minced
1 tsp red pepper flakes
1 tsp salt
1 tbsp dried basil
2 cups cooked kasha, cooled
2 eggs
1 lb ground chicken, or turkey
1/4 cup ground flaxseed
2 cans (28 oz/796 ml each) diced tomatoes
Freshly ground pepper, to taste


Preheat oven to 375ºF (190ºC).

In a pot of boiling water, blanch cabbage leaves until slightly softened and wilted.  Remove and shake off any water.

In a large bowl, combine onions, garlic, pepper flakes, salt, basil, kasha, eggs, ground poultry or soy and ground flax.

Cover the bottom of a large dutch oven with one can of the tomatoes.

Scoop 1/2 cup of kasha mixture and roll in a cabbage leaf, firmly folding the ends under.  Place rolls in the dutch oven. Snugly arrange cabbage roll in the bottom of the pan in a single layer.

Pour remaining can of tomatoes over rolls.  Season with pepper.

Cover and bake for 2-21/2 hours, or until tomato mixture in bubbling and meat is cooked through.

Makes 12 rolls. Serves 6.

Per serving: 377 cal, 26 g pro, 6 g total fat (1 g sat. fat), 63  g carb, 13 g fibre, 56 mg chol, 826 mg sodium

Good source of: calcium

Excellent source of: vitamin A, vitamin C, folate, iron, magnesium, potassium

Source: Foods that Fight Disease