Cabbage Rolls

[Guest guest]

Here's one I got off the Vegetarian-Recipes group. It's quite good.

 

 

CABBAGE ROLL CASSEROLE1 large onion3 large garlic cloves, crushed1/2 head small cabbage, about 7c sliced4 large carrots2 large green peppers, seeded4 jalapeno peppers, seeded and finely chopped1-1/2c uncooked rice2 (28oz) can diced tomatoes, including juice1/2c each of brown sugar and white vinegar1 1/2t each of dried thyme and salt1 t Dijon mustard4 to 6 unpeeled tomatoes, chopped (optional)Preheat over to 350. Chop onions and place along withgarlic in bottom of large casserole dish that willhold at least 16 cups. Or use 2 casserole dishes. Slice cabbage using food processor or shred with asharp knife. It should measure about 7 cups. Thinlyslice carrots using a food processor if you like.Coarsely chop green peppers. Finely chop jalapenopeppers. Place in a large bowl with rice. In anotherbowl, stir tomatoes and their juice with sugar,vinegar, thyme, salt and dijon mustard until mixed. Stir into cabbage mixture using a folding motion,until evenly blended.Turn into casserole dish on top of onions. Do notstir. Cover with a lid and bake in preheated oven for1 1/2 hours. Then, stir well every half hour untilcabbage is soft and rice in done. Then stir in freshtomatoes.

[Guest guest]

* Exported from MasterCook *

 

Cabbage Rolls

 

Recipe By :Fix-It-Fast Vegetarian Cookbook, Heather Houck Reseck, R.D.

Serving Size : 12 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium head savoy or other green cabbage -- cored

1 medium onion -- finely chopped (about 1 cup)

2 ribs celery -- finely chopped (about 1 cup)

1 tablespoon olive oil

2 cups cooked brown rice

1 cup meatless burger

2 tablespoons chopped fresh parsley

1/2 teaspoon ground sage

1/2 teaspoon salt

2 10.75 oz cans condensed tomato soup -- undiluted

1/2 cup low fat cheese or non-dairy cheese

 

Cover the cabbage with cold water in a large bowl to loosen the leaves; set

aside.

 

In a large skillet, cook the onions and celery in olive oil until the vegetables

are tender. Stir in the rice, meatless burger, parsley, sage, and salt.

 

Remove 12 leaves from the cabbage, and cook them just until tender, about 6 to 8

minutes. Drain well. Lay them flat and trim the spine off each leaf to make it

easier to roll. Place 1/3 cup of rice mixture on each large cabbage leaf (less

on smaller leaves) and fold in the sides. Starting at core end, carefully roll

up each leaf, making sure the folded sides are snugly in each roll. (At this

point, the cabbage rolls may be frozen for up to 3 months.)

 

Spread 1 can of tomato soup over the bottom of slow cooker. Spread the cabbage

rolls on top of the tomato soup, seam side down. Spoon 1 can of tomato soup

over the top of the cabbage rolls.

 

Cover slow cooker and cook on low for 6 to 7 hours. Top the rolls with cheese

just before serving.

 

S(ISBN):

" 0-8280-1553-8 "

Copyright:

" 2002 "

 

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Per Serving (excluding unknown items): 133 Calories; 3g Fat (21.3% calories from

fat); 6g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 466mg

Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

Serving Ideas : Arrange the Cabbage Rolls on a platter and smother them with

sauteed onions. Serve with squash and a green salad.

 

 

Nutr. Assoc. : 2416 0 0 0 0 -9184 0 0 0 0 0