Harvesting the organic cabbage (or not!!)

Our cabbage growing was going really well. We had planted them in the raised bed and they were forming tight cabbage heads but they seemed a little squashed by the netting we had put over them. We made the mistake of unnetting them. No sooner were they unnetted than the cabbage white butterflies were on them, laying hundreds of eggs. These soon turned into caterpillars which destroyed our cabbage crop. One to learn from I think - at least the local butterfly population has benefitted from our efforts.

If your cabbage growing has been more successful than ours, you could try these stuffed cabbage leaves.

Serves 2
You will need
4-6 large cabbage leaves
100g organic non-GMO dried soya mince 
1 tbsp rapeseed or olive oil
1 onion, peeled and chopped
2 cloves garlic, sliced
4 tbsp tomato puree
1/2 tsp stevia
1 tsp pink salt.
2 tbsp nutritional yeast (optional)
Fresh basil leaves (optional)

Blanch the cabbage leaves in boiling water for 3-4 minutes. Leave to cool. 
Place the dried soya mince in a bowl and cover with boiling water.  Leave for a few minutes to allow the soya to reconstitute.  
Meanwhile heat the oil and add the onion. Fry for two minutes then add the garlic and fry for a further minute. Add the tomato puree, pink salt, stevia and soya mince and cook on a low heat for 10-15 minutes adding more water if necessary.
When the soya mince is cooked and the cabbage leaves cool enough to handle, place a cabbage leaf on a chopping board. Cut off the bottom inch of the cabbage leaf where the stalk is thickest. Turn the cabbage leaf so that the rounded end is facing you.
With a slotted serving spoon, take a spoonful of the soya mince mixture, leaving the sauce in the pan and place towards the lower end of the cabbage leaf.  
Turn the right side of the cabbage leaf in then roll. 
Tuck the left side of the cabbage leaf in.
Repeat with the other leaves until the soya mince is used.  
Replace the stuffed cabbage in the pan with the tomato sauce and heat through.
Serve with nutritional yeast and basil leaves if using.

Janet x 

Cabbage can also be added to soups and stews, used to make sauerkraut or coleslaw.
Cabbage is a cruciferous vegetable that is packed with vitamins such as folate for healthy blood, minerals and fibre. It helps reduce inflammation in the body so is beneficial for heart health and it helps prevent cancer.

You may also wish to read the other organic gardening posts from this year:-

'It's spring, the organic fruit and vegetable year begins!'- http://40plusandalliswell.blogspot.co.uk/2015/03/its-spring-organic-fruit-and-vegetable.html

'Organic gardening - The winter vegetable garden' 

'Organic garden update- Harvesting the tomatoes' 

Recipe Copyright © 2015 40plusandalliswell

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