St. Patrick's Day - Pot of Gold Cabbage

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Pot of Gold Cabbage

 

Recipe By :Steve Petusevsky - Sun-Sentinel, South Florida

Serving Size : 4 Preparation Time :0:00

Categories : Entree Grains

Lacto

 

Amount Measure Ingredient -- Preparation Method

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

1 cup uncooked basmati rice

2 cups water or vegetable broth -- plus more for steaming

1 tablespoon curry powder

1 teaspoon salt

1 large head green cabbage

1 cup frozen corn kernels -- thawed

1 large tomato -- chopped

1 1/2 cups shredded cheddar or monterey jack cheese

1 1/2 tablespoons chopped parsley

 

Preheat oven to 375 degrees. Place rice in a 2 1/2-quart saucepan with the 2

cups water or vegetable broth, curry powder and salt. Bring to a boil. Cover pot

tightly, reduce heat and simmer 25 minutes until rice is tender, golden in color

and all liquid is absorbed.

 

Meanwhile, cut cabbage in half vertically, leaving core intact. Remove enough of

inner leaves, including part of core, to make a large well in each half.

(Leaving core-end intact will help hold cabbage together while cooking.) You can

steam inner leaves along with cabbage halves and save for another purpose.

 

In a large pot over boiling water, steam cabbage in a steamer basket 12 to 15

minutes until firm but nicely wilted. Remove from steamer and place on a baking

pan.

 

In a large nonreactive bowl, combine cooked rice, corn, tomatoes and 1 cup

cheese. Mix well. Mound rice mixture evenly into cabbage halves. Sprinkle each

with 1/4 cup cheese. Place on a baking dish and bake 20 minutes until heated

through and cheese is melted and bubbly. Sprinkle each with parsley. Serve

immediately.

 

Per serving: 476 calories, 29 percent calories from fat, 19 grams protein, 66

grams carbohydrates, 10 grams total fiber, 15 grams total fat, 44 milligrams

cholesterol, 919 milligrams sodium

 

Description:

" The Pot of Gold Cabbage is a hearty peasant recipe baked in it's own

container. The starch from tender basmati rice gives the stuffing

body and holds things together. "

S(Formatted by):

" Nancy Braswell, Mar-17-2001 "

 

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Per Serving (excluding unknown items): 48 Calories; 1g Fat (10.2% calories from

fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 539mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat.

 

NOTES : Author's note: As I started digging into unusual vegetarian Saint

Patrick's Day recipes, I came across a dish for cabbage that uses the halved and

hollowed head to hold a stuffing of basmati rice, curry and Monterey Jack

cheese.

 

You can add 2 cups of your favorite protein to the cabbage stuffing such as

bite-sized pieces of tofu, tempeh or seitan. The cabbage halves can be fully

prepared and stuffed, and refrigerated for up to two days before baking.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0