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Deconstructed Cabbage Rolls with Mixed Greens

Active Time: 40 minutes / Cook Time: 45-50 minutes / Total Time: 45-55 minutes

Serves 2 with leftovers for lunch

Deconstructed Cabbage Rolls with Mixed Greens-1.jpg


  • 1 cup sorghum
    1. Place sorghum in a medium saucepan and cover with enough water to reach 2” above sorghum. Bring to a boil, reduce heat to medium, and simmer until the grain is tender but slightly chewy, 45-50 minutes. If water level gets low before sorghum is cooked, top off with more.
    2. Drain sorghum and set aside.
  • 2 tablespoons ghee
  • 1 small onion, peeled and chopped
  • 4 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, peeled and minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ¼ teaspoon red pepper flakes OR 1/8 teaspoon cayenne pepper, or to taste
  • ½ head cabbage (about 1-1 ½ lbs.), from Day One, cored and chopped
  • 1 (15 oz.) can diced tomatoes
  • 1 (8 oz. can) tomato sauce
  • ½ teaspoon fine sea salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • ¼ cup chopped fresh parsley
  • 6 cups mixed greens
  • juice of a lemon
  • 1 teaspoon honey
  • pinch each fine sea salt and ground black pepper


  1. While the sorghum cooks, in a large skillet, warm the ghee over medium heat until melted. Add the onion, carrots, celery, garlic, bay leaf, thyme, and red pepper flakes. Cook, stirring frequently, until the vegetables have softened, about 10-15 minutes.
  2. Stir in the cabbage until wilted, about 5 minutes.
  3. Add the diced tomatoes, tomato sauce, salt and black pepper. Stir well to combine, cover pan, and cook 10 minutes.
  4. While the cabbage mixture simmers, add lemon juice, honey, salt, pepper, and olive oil and shake until blended. Set aside.
  5. Stir sorghum into cabbage mixture. Taste for seasoning and add additional salt and pepper to taste. If you would like the mixture looser, add water in ¼ cup increments to desired “soupiness.” If you would like mixture thicker, simmer uncovered until desired thickness. Stir in the chopped parsley.
  6. Spoon ¼ of the cabbage mixture and ¼ of the mixed greens onto each of two plates. Drizzle the greens with dressing, and serve. Pack remaining cabbage mixture, greens, and dressing in airtight containers and refrigerate for lunch tomorrow.