Basmati Rice-Stuffed Cabbag

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* Exported from MasterCook *

 

Basmati Rice-Stuffed Cabbage

 

Recipe By : Vegetarian Times Magazine, December 2000, page 25

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil -- plus

1 teaspoon olive oil

1 medium onion -- chopped (1 cup)

1 stalk celery -- chopped (1/2 cup)

1 small red or green bell pepper -- diced

(about 1/2 cup)

3 cups thinly sliced mushrooms -- (8 oz.)

1 medium clove garlic -- minced

3 cups low-sodium vegetable broth or water

1 1/2 cups uncooked basmati rice

2 tablespoons chopped fresh parsley

1 large green cabbage -- cored

2 pounds fresh sauerkraut

3 1/2 cups prepared tomato sauce

 

8 SERVINGS EGG- & DAIRY-FREE

 

These stuffed cabbage leaves are nestled in a layer of sauerkraut and

tomato sauce. Try to find a good size cabbage so you will end up with

large leaves, and then you can add plenty of filling to each. This dish

can be entirely assembled up to 24 hours ahead. Cover and refrigerate,

then bring to room temperature before baking.

 

1. In large saucepan, heat oil over medium-low heat. Add onion, celery

and bell pepper; season with salt. Cover and cook 5 minutes. Stir in

mushrooms and garlic. Cover and cook 5 minutes.

 

2. Stir in broth and rice; season with freshly ground pepper. Increase

heat and bring to a boil. Cover, reduce heat to medium-low and cook, 15

minutes. Remove from heat and fluff rice with fork. Stir in parsley; set

aside.

 

3. In large pot, bring 1 inch water to a boil. Place cabbage in water,

cored side down. Cover and cook 5 minutes. Remove cabbage from pot. As

soon as possible - using fork if necessary to grab leaves - peel off first

4 leaves. Return cabbage to pot, cover and cook 5 minutes: peel off 4 more

leaves. You will need leaves. Cover leaves with plastic wrap. (Reserve

remaining cabbage for soup.) When leaves are cool enough to handle, carve

off as much tough ridge as you can from center of leaves, cutting flush

with leaf

 

4. Preheat oven to 3750F. Drain sauerkraut in colander. Rinse briefly

then squeeze out most of liquid. Place sauerkraut in even layer in medium

to large shallow casserole (13 x 9-inch). Top with 2 cups tomato sauce.

 

5. Place about 3/4 cup of rice in center of each leaf. Fold up sides and

place stuffed leaves, seam side down, in casserole. Spoon remaining 1 1/2

cups tomato sauce over cabbage. Cover with foil and bake until bubbly and

heated through, about 45 minutes. Check after 30 minutes and if it seems

too liquidy, remove foil during last 10 to 15 minutes of baking. Serve hot.

 

PER SERVING: 252 CALORIES; 7 G PROTEIN; 3 G TOTAL FAT; (0G SAT. FAT) 45 G

CARBOHYDRATE; 0 MG CHOLESTEROL; 1,079 MG SODIUM; 6 G FIBER

 

 

 

 

 

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