VT-Stuffed Cabbage Rolls

[Guest guest]

* Exported from MasterCook *

 

Stuffed Cabbage Rolls

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 large head savoy cabbage -- (about 2 3/4 lbs.)

1 tablespoon olive oil

1 large onion -- chopped

1 teaspoon dried thyme

32 ounces canned organic tomato juice

2/3 cup dark or golden raisins -- (or a combination of the 2)

2 tablespoons fresh lemon juice

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Sprigs fresh thyme for garnish

--Filling--

1 cup uncooked brown basmati rice

10 ounces package frozen chopped spinach -- thawed and squeezed

dry

1 bunch scallions -- finely chopped (1/3 cup)

1/2 cup pureed silken tofu

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint

2 medium cloves garlic -- minced

3/4 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon ground nutmeg

1/8 teaspoon paprika

 

Bring large pot of water to a boil. Cut deeply around core at base of cabbage,

but don't remove it. Immerse entire cabbage in boiling water 4 to 5 minutes,

then lift it out with a strainer. Peel off as many outer leaves as come off

easily. Return cabbage to water for additional softening and repeat until you

have removed 12 leaves. Set aside.

 

Quarter remaining cabbage; discard core. Cut cabbage into trips, then chop and

set aside.

 

Filling: In medium bowl, combine all ingredients and mix until well blended.

 

Set leaves on work surface. Trim off tough white vein at base of each leaf.

Place about 1/4 cup filling on bottom third of each leaf; flatten slightly.

Fold bottom of leaf over filling, then fold in sides and roll up tightly.

Squeeze rolls to compress.

 

In Dutch oven, heat oil over medium heat. Add onion and cook, stirring often,

until softened, about 7 minutes. Add chopped cabbage and thyme. Cook, stirring

occasionally, until cabbage begins to soften, about 5 minutes. In large bowl,

mix tomato juice, raisins, lemon juice, sugar, salt and pepper. Arrange cabbage

rolls, seam side down, in a single layer over cabbage mixture. Pour tomato

juice mixture over rolls and bring to a simmer. Reduce heat, cover and simmer

until rolls are tender and liquid has thickened, about 2 hours.

 

Per serving: 303 cal; 10g prot; 4g total fat; 64g carb; 0 chol; 372mg sod; 10g

fiber

 

S(Formatted by):

" Karen on 12/30/02 "

 

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

 

Per Serving (excluding unknown items): 297 Calories; 5g Fat (13.9% calories from

fat); 10g Protein; 59g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 500mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1 Fruit;

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Round out this meal with whole-grain bread and a crisp salad.

Nutr. Assoc. : 3681 0 0 0 5299 904680 0 0 0 0 0 0 2367 3472 0 5290 0 0 0 0

0 0 0