rolls, plus stuffed cabbage recipe (was unknown)

[Guest guest]

Neither vegan, nor fat free. :-)

http://www.immaculatebaking.com/products.php

 

On the other hand, they may do a marvelous job of helping my vascular surgeon

buddy make boat payments. )

 

 

In following Serene's lead to steer things back toward the original purpose of

this list (sharing fatfree vegan recipes):

 

(I've left out the tempeh when making these and it turned out just fine)

 

Tomato-Simmered Cabbage Packets Stuffed with Barley and Tempeh

From Vegan Planet by RObin RObertson

 

1 lg head green cabbage, cored

1 cup grated onion

1 medium size carrot, grated

3 cups water

salt

1 1/4 cups pearl barley

1 8-ounce package tempeh, poached and chopped

2 tbs minced fresh parsley

1/4 tsp ground allspice

freshly ground black pepper

1/4 cup red wine vinegar

1/4 cup firmly packed light brown sugar

1 28-ounce can crushed tomatoes

 

1. Place the cabbage in a large pot with a steamer rack. Add 2 to 3 inches of

water, cover and bring to a boil over high heat. REduce the heat to medium and

cook until the outer leaves are softened, about 10 minutes. REmove from the pot

and let cool. Carefully remove the tender leaves and set aside.

 

2. Return the cabbage head to the steamer and cook, covered, to soften the

remaining leaves, about 5 minutes. Remove from the steamer and let cool. Peel

off the leaves and set aside with the others. You will need about 18 leaves

total.

 

3. In a skillet over medium heat, saute the onion and carrot until tender,

about 10 minutes.

 

4. Meanwhile, bring the water to a boil in a medium-size saucepan over high

heat. Salt the water and then add the barley. Reduce the heat to medium and

simmer, uncovered, until just tender, about 10 minutes. Drain well and place in

a large bowl. Add the tempeh, onion mixture, parsley, allspice and salt and

pepper to taste. Mix well.

 

5. Preheat the oven to 350 degrees F. Place 1 cabbage leaf rib-side down on a

flat work surface. Place approximately 1/3 cup stuffing mixture in the center

of the leaf. Roll up the leaf around the stuffing, tucking in the sides as you

roll. Repeat the process with the softened leaves until all the filling is

used. Arrange the cabbage rolls seam side down in a lightly oiled shallow

baking dish.

 

6. In a medium bowl, combine the vinegar, brown sugar, and tomatoes. Pour over

the cabbage rolls and season with salt and pepper to taste. Cover and bake

until tender, about 45 minutes. Serve hot.

 

 

 

, sahmomof9 wrote:

>

> I have no idea if they're vegan, and I doubt they're fat free, or even low

fat. But The Immaculate Baking Company just came out this past year with ready

to bake cookies, and canned rolls just like the Pillsbury kind, but without the

artificial colors or flavors. They were supposed to come out with crescent

rolls, too, in early 2010, but I haven't seen them in stores yet. This is

obviously not an option for those who wish to be strictly lowfat and vegan, but

I thought I'd throw it out here since the subject came up. Marilyn

>

>