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Vegan cabbage rolls and garden picked greens. Delish!



– 15-20 medium sized tomatoes*, washed and cut in half

– Put in roasting pan (I used the same pan as I was going to cook the cabbage rolls in…less washing and keeps all the flavour in)

– Garlic, peeled – as much or as little as you want

– 2 bay leaves* and 2 sprigs of thyme*

– Splash of balsamic vinaigrette, salt and pepper to taste, a little bit of olive oil and a small teaspoon of sweetener (I just use plain sugar*) – mix it all in with the tomatoes

– Roast in 375 degree oven for about 40 min, or until mushy…take it out once or twice to mash things around

– It’s done when it looks like sauce, so take it out and set it aside for now. Taste to make sure there’s enough seasoning. Remove most of the sauce, leave just a little coating on the bottom of the pan


– 1 cup quinoa and Ω cup lentils: cook them with water or stock, then set aside to cool

– Grate onion*, carrot*, broccoli *(I just used broccoli stalks), or any other combination of local veggies you would like to use – mix it in with the quinoa and lentils

– Dice up some fresh herbs* and mix in – again, any combo you like, I think I used thyme in this one

– Heaping tablespoon of freshly ground flax, sprinkle on, and mix thoroughly. This acts as the binding agent

– If you like, can add sunflower seeds, poppy seeds, or nuts

– Salt and pepper to taste (make it slightly saltier, but not too crazy salty)


– In a medium/large pot, bring salted water to a boil

– Wash your large cabbage leaves* – I had 6 dinner plate sized leaves, but sometimes they can be smaller

– When water is at a rolling boil, put leaves in (a few at a time unless your pot is huge) until cooked through and leaves are soft. Time differs depending on how tough the leaves are

– Take the leaves out, and drain. Can run under cool water to cool them down so they can be handled

– separate your filling in equal parts (again, for me this time it was 6 parts), and form them to look like pop cans

– take a cabbage leaf, cut out the spine, and put your filling in, wrap. Place wrapped roll into your roasting pan

– when done all of the cabbages, cover with the reserved tomato sauce, and put back into your oven to roast until bubbly and delicious…about 30-40 min.

* denotes locally grown

(Recipe from Eco-Structure Barbados’s Facebook page)

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