Whole Cabbage Stuffed with Spinach and Wild Rice

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Whole Cabbage Stuffed with Spinach and Wild Rice

 

Recipe By :Barbara Grunes and Virginia Van Vynckt - All-American Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 head (about 3 pounds) cabbage

FILLING

1 3/4 cups cooked brown rice

3/4 cup cooked wild rice

1/4 cup chopped fresh parsley

1/2 cup egg substitute, (or 1 egg and 1 egg white)

1 10 oz package frozen chopped spinach -- thawed and squeezed dry with

paper towels

1/2 teaspoon salt

3 cloves garlic -- very finely minced

1/4 teaspoon pepper

3/4 cup` water

TOMATO SAUCE

1 tablespoon olive oil

1/2 cup chopped onion

1 14 1/2 oz can crushed tomatoes

2 tablespoons lemon juice

2 teaspoons chopped fresh basil (1 teaspoon dried)

1/4 teaspoon salt and pepper

 

Remove any bruised outer leaves of cabbage. Place whole cabbage in lightly

salted boiling water to cover. Cover pan, reduce heat to medium, and cook for 5

minutes. Drain and cool. Core cabbage and remove inside of cabbage, leaving a

1/2- to 1-inch thick shell. Reserve insides of cabbage for another use, such as

soup.

Mix together brown and wild rice, parsley, egg substitute, spinach, salt,

garlic, and pepper. Stuff cabbage with rice mixture.

Preheat oven to 350. Carefully place cabbage in a deep ovenproof casserole.

Add water. Cover casserole and bake for 25 minutes, or until cabbage is tender.

While cabbage is cooking, prepare sauce. Heat oil in a nonstick pan that has

been sprayed with nonstick cooking spray. Saute onion until soft, about 5

minutes. Stir in remaining ingredients. Simmer for 5 minutes, stirring

occasionally.

Remove cabbage to cutting board. Using a sharp knife or cleaver, cut cabbage

into 6 wedges. Set a wedge on each dinner plate and spoon hot sauce over.

Serve hot. This is good with potatoes.

Variation: Sweet-and-Sour Stuffed Cabbage Rolls. The brown and wild rice

filling is also nice in a more standard stuffed cabbage. Blanch the cabbage as

directed, then peel off 8 of the larger leaves. Reserve the rest of the cabbage

for another use.

Spoon the rice mixture onto leaves, then roll them up, tucking in ends to make

bundles. Place, seam side down, in a 9 x 13-inch baking dish that has been

sprayed with nonstick cooking spray.

Pour 1/4 cup lemon juice over the cabbage rolls, then sprinkle with 1/4 cup dark

brown sugar and 1/2 cup gingersnap crumbs. Pour 1 can (28 oz) crushed tomatoes

and 1 cup tomato juice over cabbage rolls. Cover with aluminum foil and bake at

375F for 1 hour, then remove foil and bake another 30 minutes.

 

Source:

" All-American Vegetarian by Barbara Grunes and Virginia Van Vynckt "

 

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Per serving: 147 Calories (kcal); 3g Total Fat; (18% calories from fat); 5g

Protein; 27g Carbohydrate; 0mg Cholesterol; 366mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0