iEat Green - 09/12/13

My guest this week on the Progressive Radio Network is Dana Frasz, the Executive Director and Founder of Food Shift, a non profit organizationaddressing and combating food waste in this country through education and food recovery programs.  The tremendous amount of work Dana has done in the past year, since launching Food Shift, is a testament to her commitment and passion for this problem, and her dedication to changing the way we all approach food. 

Stuffed Cabbage

Pre-heat oven to 375 degrees.

Filling Sauce
1 red pepper, diced 1- 14oz. can Eden crushed tomatoes
1 zucchini, large dice 3- 14 oz. cans organic diced tomatoes
1 onion, chopped 1 ½ onion, chopped
2 carrots, small dice ½ cup raisins
1 package of 8 oz mushrooms, diced ½ cup brown sugar
1 small head of broccoli, cut into florets ¼ cup red wine vinegar
2 t. salt 1 ½ t. salt
2 Tbs. dill, chopped ½ cup water
2 t. thyme, chopped
½ t. pepper
1 ½ cups cooked French lentils 1 Large head of Cabbage or 3 small
2 cups cooked brown rice

For the sauce;
Cook the onions in olive oil over medium heat, until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly.

For the Cabbage;
Cut out the core of the cabbage. Bring a large pot of water to a boil. Immerse the cabbage in the water for 10 minutes, then remove.

For the Filling;
Sauté the onion in olive oil until translucent. Add the carrots and cook for a few more minutes. Add the zucchini, pepper, and broccoli and cook for 5 minutes. Add the mushrooms and continue cooking until they are soft. Add the herbs, S & P, lentils and rice. Mix thoroughly.

Stuff the Cabbage;
Separate the leaves of the cabbage. Cover the bottom of a casserole pan with the 1/3 of the sauce. On a large work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle. Fold in the sides of the leaf, and then, starting in the front, roll up the cabbage. Place, seam side down in the casserole pan. Continue until you have all of the leaves rolled up, and you fill the pan. Cover with remaining sauce, cover with tin foil, and bake in oven for 40 minutes.