Cabbage Stuffed with Brown Rice in Tomato Sauce

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* Exported from MasterCook *

 

Cabbage Stuffed with Brown Rice in Tomato Sauce

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 head green cabbage -- placed in the freezer overnight, then

thawed at room temperature

FOR THE FILLING:

2 cups (10 oz/185 g) cooled, cooked brown rice

1 egg -- beaten

1 cup (6 oz/185 g) golden raisins -- (sultanas)

1/2 cup (2 oz/60 g) chopped walnuts

1/4 teaspoon freshly ground pepper

1/2 cup (2 1/2 oz/75 g) finely chopped yellow

onion

1/2 teaspoon salt

FOR THE SAUCE:

2 tablespoons olive oil

2 sweet onions -- coarsely chopped

2 cloves garlic -- finely chopped

1 can (28 oz/875 g) whole tomatoes in puree -- with juices

1 cup (8 fl oz/250 ml) vegetable stock

2 tablespoons brown sugar

1 tablespoon fresh lemon juice

salt and freshly ground pepper

 

Using a small, sharp knife, cut out the core from the base of the

cabbage. Separate the leaves from the cabbage head and set aside

To make the filling, in a bowl, combine the rice, egg, raisins,

walnuts, pepper, onion and salt. Mix well. Place about 1/4 cup

(1 1/2 oz/45 g) of the filling in the bottom center of each leaf, fold

in the sides of the leaf and then roll up the leaf tightly. Set the

stuffed leaves aside, seam side down.

To make the sauce, in an 8-qt (8-l) heavy-bottomed stew pot

over medium heat, warm the olive oil. Add the onions and garlic

and saute, stirring, until the onions are soft, about 10 minutes.

Add the tomatoes and juices, vegetable stock, sugar and lemon

juice and stir well.

Carefully add the stuffed cabbage leaves to the sauce, seam

sides down. Reduce the heat to low, cover and simmer very

gently until the cabbage is cooked and the flavors are blended,

about 40 minutes. Do not allow the sauce to boil or the cabbage

rolls may break apart. Season to taste with salt and pepper.

To serve using a large serving spoon, carefully transfer the

cabbage rolls to warmed shallow bowls and spoon the sauce

over the top.

Makes about 12 cabbage rolls; serves 6

 

 

Source:

" Williams Sonoma Kitchen Library, STEWS "

Copyright:

" 1995 Weldon Owen Inc. "

 

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Per Serving (excluding unknown items): 78 Calories; 5g Fat (59.2% calories from

fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 189mg

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

0 Other Carbohydrates.

 

NOTES : This version of traditional baked cabbage is made easier by eliminating

the blanching of the cabbage leaves. Instead, the leaves are frozen and then

defrosted, which wilts them so they can be rolled easily. For an interesting

variation, add 1 teaspoon caraway seeds to the sauce

 

 

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