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Arise & Shine

Stuffed Cabbage Leaves


  • One head cabbage, cored with tough outer leaves removed
  • 2 tbsp olive oil, for drizzle
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups soaked and cooked millet or quinoa
  • ¼ cup raisins
  • 1 tsp dried dill
  • 4 ripe, fresh tomatoes, pureed

Stuffed Cabbage Leaves:

Preheat oven to 350F.

In a heavy-bottomed skillet, sauté the onion and garlic in water over medium heat until fragrant.

Remove pan from heat and add millet, raisins, and dill.

In a large pot of boiling water, submerge the cabbage and allow to boil for 5 minutes, or until the outer leaves are softened and may be removed.

Peel off 12 outer leaves and blot dry.

Chop enough of the remaining cabbage to measure 3/4 cup.

Add to millet mixture in pan.

Remove tough stem of each cabbage leaf, if necessary.

Then place ¼ cup millet mixture in the center of each leaf, tuck ends in, and roll to form a neat little package. (You will find that cabbage leaves are very forgiving and easy to work with, but you can use a toothpick to hold them together, if needed.)

In a baking dish, place the cabbage rolls in a single layer. Combine tomato sauce and tomatoes and pour over the cabbage rolls, cover the pan, and bake in preheated oven for 45 minutes, until bubbly.

Place on a serving platter, and remove toothpicks.

Spoon tomato puree over cabbage rolls. Drizzle with olive oil before serving.

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