Guest guest Posted January 16, 2002 Report Share Posted January 16, 2002 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 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook CoverArt http://home.earthlink.net/~kitpath/MC/album.htm more http://home.earthlink.net/~kitpath/ Quote Link to comment Share on other sites More sharing options...
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