Spicy Cabbage Rolls


Organic Ingredients:


  • 1 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 6 cloves of peeled garlic, minced
  • 1 cup mushrooms, diced
  • 1 cup zucchini, diced
  • 1 cup cauliflower, diced
  • 1 pound of veggie ground or ground beef
  • 4 cups tomato sauce
  • 3 tbsp Italian Seasoning
  • 1 tbsp red chili flakes
  • pink salt and black pepper to taste
  • 2 heads cabbage
  • 1/3 cup Omega3NutraCleanse
  • 1/3 cup fresh dill, chopped




  • Preheat oven to 350 degrees Celsius.
  • In a large saucepan over medium heat stir-fry the first 6 ingredients until soft.
  • Next add the veggie ground or ground beef until fully cooked.
  • Stir in 2 cups of tomato sauce, Italian Seasoning, chili flakes

salt, pepper and bring to a boil over medium heat.

  • Reduce heat, cover and simmer for 5 minutes.
  • Remove from the heat and stir in Omega3NutraCleanse.
  • Let it stand for 20 minutes as it cools down and thickens up.
  • Meanwhile cook the cabbage in boiling water until the leaves fall off the head.
  • Set aside 24 large leaves for rolls.
  • Cut out the thick vein from each leaf, making a V-shape cut.
  • Overlap cut ends before filling.
  • Scoop 1/3 cup of the mix onto each cabbage leaf and fold in the sides.
  • Starting at an unfolded edge roll to completely enclose filling.
  • Pour 1 cup of tomato sauce into a 4-liter baking dish.
  • Gently place cabbage rolls into the dish and spoon 1 cup of tomato sauce over the top.
  • Cover and bake at 350 degrees Celsius for 20 minutes or until heated through.
  • Garnish with fresh dill and serve with a tossed green salad.
  • Leftovers can be stored in an airtight container in the fridge up to 1 week or be frozen up to 6 months.