Rice-Stuffed Cabbage

1 medium head cab­bage
1 Tbsp Bragg Liq­uid Aminos
2 Tbsps Bragg Olive Oil
5 green onions, thinly slice
½ cup cooked brown rice
½ cup pars­ley, mince
1 cup dis­tilled water
½ tsp cin­na­mon
½ cup wal­nuts, chop
½ tsp clove pow­der
6 car­rots, long slice
2 toma­toes, dice

Place cab­bage in deep pot of rapidly boil­ing water, cover and blanch for 5 min­utes. Remove cab­bage, drain well and care­fully spread leaves to resem­ble open­ing flower petals. Cut a large piece from the cen­ter. Heat olive oil in a skillet. Add green onions and cook until ten­der. Add rice and cook until it appears translu­cent. Add pars­ley, toma­toes, water, Liq­uid Aminos, cin­na­mon and clove pow­der. Cover tightly and cook 25 min­utes. Most of the liq­uid should be absorbed, but the rice will not be ten­der at this point. Chop cen­ter por­tion of cab­bage and add to rice along with chopped wal­nuts. Care­fully spoon stuff­ing into cen­ter of cab­bage and between the leaves. Shape into a head again and tie securely with clean string. Place in a deep pot. Slice car­rots into 2–3 long pieces each and place around cabbage. Add 1 cup boil­ing water. Cover and sim­mer on stove­top or bake in oven at 325°F until ten­der. Cut into wedges and serve in bowls. Serves 4.

We rate this 3 out of 5. My little ones would not eat this one.
Happy Cooking
Bright Family

This is when I opened up the cabbage