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vegetarian stuffed cabbage

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I did not make this yet. I did try it at a party. make sure the knife is sharp!

to cut the wedges -- very hearty dish. could improvise with different beans.

 

 

 

* Exported from MasterCook *

 

Vegetarian Stuffed Cabbage

 

Recipe By :Good Housekeeping

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds savoy cabbage (1 large head)

1 tablespoon salad oil

1 medium red bell pepper -- finely chopped

1 medium yellow pepper -- finely chopped

1 medium onion -- finely chopped

1 tablespoon seasoned rice vinegar

1 tablespoon reduced-sodium soy sauce

2 teaspoons minced peeled gingerroot

19 ounces canned white kidney beans (cannellini) -- rinsed and

drained

8 ounces canned sliced water chestnuts -- drained, finely chopped

29 ounces canned low-salt stewed tomatoes

1 teaspoon sugar

 

1. Discard tough outer leaves from cabbage; with sharp knife, remove core. Fill

8- quart saucepot three-fourths full with water; over high heat, heat to

boiling. Place cabbage in water, cut-side up. Using 2 large spoons or forks,

gently separate leaves as outer leaves soften slightly. When about three-fourths

of the leaves have separated from cabbage, remove the remaining head of cabbage

from saucepot and set aside. Boil the separated cabbage leaves, covered, 10 to

12 minutes or until cabbage is very tender. Drain leaves in colander.

 

2. With knife, trim tough center rib from each cabbage leaf. Reserve 8 large

leaves for rolls (if leaves are not very large, you may need to reserve 2 leaves

for each roll). Coarsely slice enough of remaining cabbage leaves to make 2 cups

for filling, reserving rest of cabbage for use another day.

 

3. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook

peppers and onion until tender and lightly browned, about 8 to 10 minutes. Add

sliced cabbage, rice vinegar, soy sauce, and ginger; cook 5 minutes. Stir in

kidney beans and water chestnuts. Let cabbage filling cool slightly.

 

4. On center of each reserved cabbage leaf, place a scant 1/2 cup filling. Fold

2 sides of cabbage leaf over filling, overlapping edges; roll jelly-roll

fashion.

 

5. In same skillet over high heat, heat stewed tomatoes and sugar to boiling,

stirring to break up tomatoes. Add cabbage rolls. Reduce heat to low; cover and

simmer 10 to 15 minutes until cabbage rolls are heated through.

 

 

 

Description:

" Party Dish: elaborate mound of cabbage; slice and set on buffet; remove one

slice to reveal stuffing "

Source:

" Step by Step Vegetable Cookbook 1997 Good Housekeeping "

Copyright:

" 1997 Hearst "

Start to Finish Time:

" 1:30 "

T(Cooking):

" 0:45 "

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

 

Per Serving (excluding unknown items): 266 Calories; 3g Fat (9.5% calories from

fat); 14g Protein; 51g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 188mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

Serving Ideas : baguette slices

 

 

Nutr. Assoc. : 4844 0 0 0 0 0 0 0 0 901586 26427 0

 

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Kitpath's Riverside, Recipes and Things Mastercook

CoverArt http://home.earthlink.net/~kitpath/MC/album.htm

more http://home.earthlink.net/~kitpath/

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