Vegetable Cabbage Rolls

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* Exported from MasterCook *

 

Vegetable Cabbage Rolls

 

Recipe By : Low Calorie/Low Fat Recipes Spring 96, BH & G

Serving Size : 4 Preparation Time :0:00

Categories : Rice & Grains Meatless Main Dishes

Posted

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup reduced-sodium chicken broth

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 small zucchini

--quartered lengthwise and sliced

1 1/2 cups chopped fresh mushrooms -- (4 ounces)

1/2 cup bulgur

1 teaspoon dried oregano or basil -- crushed

1/2 teaspoon dried marjoram -- crushed

1/2 teaspoon dried thyme -- crushed

8 medium savoy cabbage -- or cabbage leaves

1/4 cup finely shredded parmesan cheese

2 teaspoons lemon or lime juice

8 ounces low-sodium tomato sauce

1/8 teaspoon bottled hot pepper sauce -- (up to 1/4)

2 tablespoons finely shredded parmesan cheese

 

Combine broth, sweet pepper, zucchini, mushrooms, bulgur, oregano or basil,

marjoram, thyme, and 1/4 teaspoon pepper in a large saucepan. Bring to boiling.

Reduce heat, cover, and simmer 5 minutes. Remove from heat; let stand, covered,

for 5 minutes.

 

Meanwhile, fill a large kettle with water; bring to boiling. Trim center vein

from cabbage leaves, keeping each leaf in one piece. Immerse leaves, four at a

time, into boiling water for 2 to 3 minutes or till leaves are limp. Drain well.

 

Stir 1/4 cup Parmesan cheese and lemon or lime juice into bulgur mixture. Place

about 1/4 cup of the bulgur mixture on each cabbage leaf. Fold in sides.

Starting at an unfolded edge, carefully roll up each leaf to enclose filling.

Stir hot pepper sauce into tomato sauce. Spoon about 1/3 cup of the tomato sauce

into bottom of a 2-quart square baking dish. Place cabbage rolls in dish. Spoon

remaining sauce over rolls. Cover with foil. Bake in a 400°F oven about 15

minutes or till heated through. Sprinkle with 2 tablespoons Parmesan cheese.

 

Serves 4.

 

Nutrition facts per serving: 160 cal., 3 g total fat (2 g sat. fat), 7 mg

cholesterol, 282 mg sodium, 26 g carbohydrate., 8 g dietary fiber, 9 g pro.

Daily Value: 10% vitamin. A, 82% vitamin. C, 15% calcium, 15% iron.

 

Food exchanges: 2 vegetable, 1 bread, 1/2 meat.

 

 

 

 

 

 

 

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