WEIGHTLOSS SECRET: CABBAGE

• 1 small broccoli head, cut in small florets
• ¼ small red cabbage head, finely diced
• 1 small red onion, finely diced
• 1 avocado, peeled and cut in cubes

To garnish: Toasted almonds and chia seeds

For the sauce

• 2 tbsp low fat yoghurt
• 1 tsp extra virgin olive oil
• ½ lemon, juice only
• ½ tsp sea salt
• Freshly ground black pepper

1. Place all the salad ingredients in a large bowl and toss to combine.
2. Place the sauce ingredients in a blender and pulse to obtain a smooth liquid.
3. Pour the sauce over the salad and mix to combine.
4. Distribute evenly onto serving plates, top with toasted almonds and chia seeds and serve.

• 1 medium white onion, chopped
• 1 clove garlic, minced
• 2 cups cremini (or button) mushrooms, cleaned and chopped
• 1/2 cup white wine
• 1/2 tablespoon olive oil
• 1 tablespoon fresh rosemary and/or thyme
• Salt and pepper to taste
• 1 small head cabbage (8-10 full leaves)

1. From the head of cabbage, gently pull off 8 to 10 of the large outer leaves. Make sure to keep the leaves fully intact.
2. Bring a large pot of water to a boil and add the cabbage leaves. Reduce the heat to a simmer and let cook for about 3 to 5 minutes so that the leaves are soft, but not falling apart. Drain, and set aside.
3. In a saucepan over medium heat, warm the olive oil. Once hot, add the onion and garlic. Sautée until onion begins to soften and become transparent.
4. Add the chopped mushrooms, salt, and pepper. Cover and cook over medium heat for about 5 minutes, then add the wine and continue to cook (uncovered) until all the liquid has evaporated.
5. Stir in the rosemary and/or thyme and remove the whole mixture from the heat. Set the pan aside to cool.
6. When the mixture has cooled, place it in a food processor and mix until as broken down as possible.
7. Lay the cabbage leaves out on a flat surface. Take about 1 tablespoon of the mushroom mixture and place about 3-5 cms from one edge of each leaf. Fold in the sides, and roll up the leaves with the filling forming a compact stuffed cabbage leaf. Continue with the remainder of the leaves.

Note: You can try making the tomato sauce with this recipe too, or do what we did and add a little yoghurt dressing and some chopped nuts – so delish!

• 500 grams red cabbage, coarsely sliced
• 2 onions, finely chopped
• 1 clove garlic, finely chopped
• 50 grams butter
• 500ml water
• 1 soup cube
• 250ml red wine
• 1 tablespoon wine vinegar
• 1/2 teaspoon cumin
• A pinch ground nutmeg,
• A pinch ground cloves
• A pinch ground cinnamon
• Salt and pepper
• 1 tablespoon sugar (or sweetener of your choice)
• 4 teaspoons sour cream (we substituted this with thick Greek yoghurt)

1. Chop cabbage in a blender or food processor
2. Sauté onions and garlic in butter in a soup pot
3. Add cabbage, simmer briefly
4. Add 250ml of water together with the crumbled soup cube, bring to a boil.
5. Reduce flame and cook over low heat for 20 minutes.
6. Add the rest of the water with wine, vinegar, sugar and spices. Stir.
7. Cook over low heat, half-covered, about 10 minutes.
8. Cool the soup slightly, then mix in a blender until smooth and creamy.
9. Whisk in sour cream just before serving.

Note:  We love this one topped generously with feta cheese.  Give it a try, you won’t regret it!