Guest guest Posted August 6, 2000 Report Share Posted August 6, 2000 St. Patrick's Day Stew Sweet & Sour Cabbage Rolls Thai-Style Cabbage Salad Vegetarian Cabbage Rolls Vegetarian Egg Rolls * Exported from MasterCook * St. Patrick's Day Stew Recipe By :Vegetarian Times Complete Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Times Complete CB Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1 large onion -- sliced 1/2 small cabbage -- sliced thinly 3 cups cubed winter squash 2 parsnips -- peeled & sliced 1/2 cup rolled oats 6 cups water OR vegetable stock 1/2 cup dulse -- *see Note salt to taste freshly ground black pepper to taste chopped fresh chives -- for garnish Heat the 1/4 cup of water in a soup pot and cook the onion and cabbage, stirring, for 3 minutes. Add the squash and cook 2 minutes more. Add the parsnips. Then sprinkle the oats over the vegetables and pour in the water or stock. Cover and simmer over medium heat until the squash is tender, about 20 minutes. Rinse the dulse in a fine strainer (it will shrink greatly) and add to the stew. Season with salt & pepper if desired. Serve hot, garnished with chives. S(ISBN): " 0-02-621745-7 " Copyright: " 1995 " - - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g Protein; 38g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Scalloped Potatoes, Orange-Almond Scones, and Shamrock Torte. NOTES : Dulse is a sea vegetable -- it comes in thin purple sheets. It can be found in well-stocked supermarkets, natural food stores, or Asian markets. Nutr. Assoc. : 0 0 0 5614 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sweet & Sour Cabbage Rolls Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large head cabbage 1 15 oz can black beans or kidney beans -- rinsed & drained 1 cup cooked brown rice 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 cup chopped onion 2 cloves garlic -- minced 1 32 oz jar marinara sauce or spaghetti sauce 1/3 cup light or dark raisins 3 tablespoons lemon juice 1 tablespoon brown sugar Remove 8 large outer leaves from the head of cabbage. In a large saucepan of boiling water, cook cabbage leaves about 4 to 5 minutes or just until limp. Drain cabbage leaves. Trim the thick rib in the center of each leaf. Set leaves aside. Shred 4 cups of remaining cabbage and place shredded cabbage in a 3 1/2 or 4-quart crockpot. In a medium bowl, combine beans, cooked rice, celery, onion, garlic, and 1/2 cup of the marinara or spaghetti sauce. Divide the bean mixture evenly among the 8 cabbage leaves, using about 1/3 cup per leaf. Fold the sides of each leaf over the filling and roll up. Combine the remaining marinara sauce, raisins, lemon juice, and brown sugar. Pour about half of the sauce mixture over the shredded cabbage in crockpot. Stir to mix. Place cabbage rolls on top of shredded cabbage. Top with remaining sauce. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. Carefully remove the cooked cabbage rolls. Serve with shredded cabbage. - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 1g Total Fat; (5% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai-Style Cabbage Salad - Gourmet Recipe By :Gourmet - October 1990 Serving Size : 2 Preparation Time :0:00 Categories : Asian Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon fresh lemon juice 1 teaspoon sugar 3/4 teaspoon salt 3 cups cabbage -- finely shredded 1/2 small red onion -- sliced thin (about 1/3 cup) 1/3 cup carrot -- grated 2 tablespoons fresh mint leaves -- finely chopped or 3/4 teaspoon crumbled dried 2 tablespoons fresh coriander -- chopped 1 tablespoon vegetable oil In a bowl stir together the lemon juice, the sugar, and the salt until the sugar and salt are dissolved, add the cabbage, the onion, the carrot, the mint, the coriander, and the oil, and toss the salad well. Serves 2. Gourmet - October 1990 - - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 7g Total Fat; (46% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 834mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Cabbage Rolls Recipe By :Southern Living® 1991 Annual Recipes Serving Size : 8 Preparation Time :0:00 Categories : Stuffed Cabbage Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 cabbage leaves 1 small zucchini -- chopped 1/2 cup chopped onion 1 clove garlic -- chopped 1 tablespoon butter or margarine -- melted 1 teaspoon dried whole oregano 1 tablespoon parsley flakes 2 tablespoons soy sauce 2 cups cooked brown rice 2 cups shredded Cheddar cheese 1 12 ounce carton low-fat cottage cheese 1/4 cup sunflower kernels -- toasted 2 8 ounce cans tomato sauce Toasted sunflower kernels -- for garnish Cook leaves in boiling salted water 5 to 8 minutes or just until tender; drain and set aside. Saute zucchini, onion, and garlic in butter in a large skillet. Add oregano and next 6 ingredients, mixing well. Place equal portions of vegetable mixture in center of each cabbage leaf. Fold 2 opposite ends over, and place rolls, seam side down, in a lightly greased 13 x 9 x 2-inch baking dish. Pour tomato sauce over cabbage rolls. Cover and bake at 350 degrees for 30 minutes. Uncover and bake an additional 30 minutes. Garnish, if desired. Source: " Pam Thelen - Georgetown, Kentucky " - - - - - - - - - - - - - - - - - - - Per serving: 220 Calories (kcal); 11g Total Fat; (45% calories from fat); 10g Protein; 21g Carbohydrate; 34mg Cholesterol; 800mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Egg Rolls Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizers, Dips, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package egg roll wrappers 2 carrots -- shredded 3 cups shredded cabbage 1 8 oz. can bamboo shoots -- slivered 6 green onions -- chopped 8 mushrooms -- chopped 2 cups bean sprouts 2 stalks celery -- chopped 1 tablespoon vegetable oil 1 pound frozen and reconstituted tofu* -- crumbled 2 tablespoons soy sauce oil for frying Heat oil in a skillet or wok. Add celery, carrots, and mushrooms. Stir-fry 2-3 minutes. Add cabbage, sprouts, bamboo shoots, and onion to stir-fry. Cook an additional 1-2 minutes. Add soy sauce to pan, crumble tofu and add to pan. Cook until liquid evaporates. Cool filling to room temperature. Fill egg roll wrappers with about 2 tablespoons of filling each. Deep fry or pan fry until lightly browned. - - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 3g Total Fat; (25% calories from fat); 4g Protein; 14g Carbohydrate; trace Cholesterol; 406mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : * To freeze tofu, wrap block in plastic and place in freezer. To reconstitute frozen tofu, cover frozen block with boiling water and let sit until thawed. Resulting tofu is more porous and chewier than fresh. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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