| Vegetarian Stuffed Cabbage
Categories: Mushrooms, Zucchini, Spinach, Cabbage, Stuffed
1 tablespoon of Extra-virgin olive oil
1 large Onion, peeled and chopped
1 large Shallot, peeled and chopped
1 pound of Mushrooms, cleaned, trimmed,
2 Carrots, peeled and grated
1 small Rutabaga (yellow turnip),
two 10 ounce packages of frozen chopped spinach
2 Zucchini, trimmed and diced
1 1/2 cup of cooked brown rice,
2 teaspoons of Salt-free vegetable
Freshly ground pepper
1/2 cup of Chopped Italian flat-leaf parsley
12 large Savoy cabbage leaves
3 cups of Shredded Savoy cabbage
2 cups of Vegetable broth |
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SAUCE
6 Fresh ripe or canned plum
2 teaspoons of Extra-virgin olive oil
GARNISH
1/3 cup of Nonfat plain yogurt
3 tablespoons of chopped fresh dill
2 Rolls = 1 Serving As Entree; 1 Roll = 1 Serving As Side Dish METHOD: Add the oil to a large nonstick skillet. Sauté the onion and shallot 3 to 5 minutes. Add the mushrooms, carrots, and rutabaga and sauté for about 3 minutes. Stir in the spinach and zucchini; add the rice, seasonings, and parsley. Taste and adjust seasonings. Place about 1/3 cup of the vegetable mixture on each of 12 cabbage leaves at the stem end. Roll up, tucking in the sides. Cover with foil and bake in a 350ºF. oven for about 1-1/2 hours or until cooked through. Prepare a sauce by sautéing the tomatoes in the oil for about 3 to 5 minutes; set aside. TO SERVE: Spoon the hot tomato sauce over the cabbage rolls; add a dollop of yogurt and sprinkle with chopped fresh dill or chives. Serve with mashed or boiled potatoes. Serving Size: 12 Per Serving: 5.3 gm total fat, .76 mg saturated fat, 8.7 gm fiber, 208 calories, 0 mg cholesterol, 21.1% fat, 145 mg sodium, 48 cal. from fat. Posted to EAT-L Digest 28 Sep 96 From: Pat Gold <plgold@IX.NETCOM.COM> Date: Sun, 29 Sep 1996 05:04:09 -0700 |
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