Cabbage Leaves With Rice And Green Herb Filling

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* Exported from MasterCook *

 

Cabbage Leaves With Rice And Green Herb Filling

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 349

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 Savoy or green cabbage

(about 1 1/2 pounds)

2 tablespoons butter or olive oil

1 large leek

quartered lengthwise and chopped

1 bunch scallions -- chopped

including a few inches of the greens

1 head butter lettuce

cut into strips and chopped

1 large sorrel leaves handful -- julienned

if available

1/2 cup chopped parsley

1 teaspoon marjoram

1/2 teaspoon thyme

Salt and freshly milled pepper

1 cup cooked brown rice

OR barley or other grain

1/4 cup yogurt or pureed silken tofu

1/4 cup tomato juice or water

Sorrel Sauce

OR Tomato Sauce with Dried Mushrooms

(see separate recipes

 

Serves 6

 

The filling uses plenty of greens and herbs, looking optimistically toward

spring. A low-fat, high flavor dish.

 

Prepare 12 of the cabbage leaves for stuffing. (See Stuffed

Cabbage.) Preheat the oven to 375F. Quarter the remaining cabbage, remove

the core, cut it into thin strips, then chop finely,

 

Heat the butter in a wide skillet and add the shredded cabbage, leek,

scallions, lettuce, sorrel herbs. Season with 1 teaspoon salt, add 1/4 cup

water, Cover, and cook over medium heat until the vegetables are tender,

about 15 minutes. Drain, then transfer to a bowl. Add the rice and yogurt

and mix well Season with pepper and additional salt if needed.

 

Divide the filling by eye into 12 portions. Set the leaves, smooth side

down, on the counter. Place a portion on the base of each leaf just above

the notched area. fold the ends neatly around it, and roll. Wrap each

stuffed cabbage in a towel and twist firmly, forcing it into a ball. Place

the balls in a single layer in a baking dish and add the tomato

juice. Cover and bake or 30 minutes. Nap each plate with the sauce and

place two cabbages on top.

 

 

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