Betty Crocker: Beans

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Bean-Stuffed Cabbage Rolls

Skillet Beans And Squash

 

* Exported from MasterCook *

 

Skillet Beans And Squash

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 42

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups yellow squash slices -- 1/4-inch dice

(about 1 1/2 medium)

1 1/2 cups zucchini slices -- 1/4-inch dice

(about 1 1/2 medium)

1 cup cubed peeled Hubbard or acorn squash -- (about 4

ounces)

1/2 cup chopped onion -- (about 1 medium)

1 cup vegetable broth

1 tablespoon chopped jalapeño chile -- up to 2

(about 1 small)

1 large garlic clove -- finely chopped

16 ounces canned kidney beans -- drained

1/4 cup chopped cilantro

 

Heat all ingredients except cilantro to boiling in 10-inch nonstick

skillet; reduce heat. Cover and simmer until vegetables are tender, about

7 minutes. Stir in cilantro. 4 servings

 

Microwave directions: Decrease broth to 1/2 cup. Place all ingredients

except beans and cilantro in 2-quart microwavable casserole. Cover tightly

and microwave on high 6 minutes; stir in beans. Cover and microwave until

vegetables are tender, 4 to 6 minutes longer. Stir in cilantro.

 

PER SERVING: Calories 100; Protein 10 g: Carbohydrate 15 g; Fat 1 g;

Cholesterol 0 mg; Sodium 410 mg

 

 

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* Exported from MasterCook *

 

Bean-Stuffed Cabbage Rolls

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 61

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 large head cabbage -- (about 3 pounds)

1 tablespoon reduced-calorie margarine

1/4 cup chopped onion -- (about 1 small)

2 teaspoons chopped fresh sage leaves

OR 1/2 teaspoon dried sage leaves

1/4 teaspoon ground cumin

1 clove garlic -- finely chopped

1 1/2 cups finely shredded cabbage

1/2 cup shredded carrot -- (about 1 medium)

19 ounces canned cannellini beans -- drained

1/2 cup vegetable broth

1/2 cup skim milk

2 teaspoons cornstarch

1 teaspoon chopped fresh sage leaves

OR 1/4 teaspoon dried sage leaves

1/4 teaspoon salt

6 tablespoons shredded low-fat Swiss cheese

 

For variety try different types of beans, such as pinto, kidney or black

beans.

 

Remove core from cabbage. Cover Cabbage with warm water; let stand about

10 minutes or until leaves loosen slightly. Remove 12 cabbage leaves.

Cover leaves with boiling water. Cover and let stand about 10 minutes or

until leaves are limp; drain.

 

Heat oven to 350F. Heat margarine in 2-quart nonstick saucepan over medium

heat. Cook onion, 2 teaspoons chopped fresh sage, the cumin and garlic

about 3 minutes, stirring frequently, until onion is softened. Stir in

shredded cabbage, carrot and beans.

 

Place scant 1/4 cup bean mixture at stem end of cabbage leaf. Roll leaf

around bean mixture, tucking in sides. Place cabbage rolls, seam sides

down, in ungreased rectangular baking dish, 13 x 9 x 2 inches. Pour broth

over rolls. Cover and bake 30 to 35 minutes or until rolls are hot.

 

Remove cabbage rolls with slotted spoon; keep warm. Drain liquid from

baking dish, reserving 1/2 cup. Gradually stir milk into cornstarch in

saucepan until smooth; stir in reserved liquid, 1 teaspoon chopped fresh

sage and the salt. Heat to boiling over medium heat, stirring constantly.

Boil and stir I minute. Serve sauce over cabbage rolls; sprinkle each

serving with 1 table spoon cheese. 6 servings

 

PER SERVING: Calories l75; Protein 8 g; Carbohydrate 32 g: Fat 3 g;

cholesterol 0 mg: Sodium 450 mg

 

Converted by MC_Buster.

 

 

 

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