Start with a large head of cabbage. Microwave or blanch in boiling water for 3 minutes. Cool.
Peel off outer leaves and stack. When down to "crinkly" leaves put the rest of the head aside to use for something else.
Go through each leaf and cut out the center, tough rib. Instead of composting these ribs, I thinly slice them and make a sauteed cabbage with them or leave them for soup.
In a large bowl, take about a pound of ground meat (I use Costco Organic Ground Beef), add about a cup of rice (any non-precooked rice will do, I use medium grain white rice), a handful or two of Parmesan cheese, optional-- add about a half cup of lentils (PROTEIN and FIBER) (I used black lentils because they are small and cook faster) and lastly about two tablespoons of dried moringa powder. Mix well.
Take a piece of cabbage leaf and put a heaping tablespoon of mix in center. Wrap. If leaf is too small. Use two or three leaves as needed to cover openings. Load crock-pot with these little gems.
Pour any type of tomato or vegetable juice over top to cover. Cook on high for about 4 hours. Even leftovers taste great.
