Rice-stuffed Cabbage in Sweet and Sour Sauce

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Rice-stuffed Cabbage in a Sweet and Sour Sauce

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Sweet and Sour Sauce:

1 tablespoon extra-virgin olive oil

1 small onion -- diced

4 garlic cloves -- minced

1 teaspoon grated fresh ginger

1 can tomato sauce -- (28-ounce)

1 tablespoon honey

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground black pepper

Cabbage Rolls:

8 large Savoy or green cabbage leaves

1 tablespoon extra-virgin olive oil

4 garlic cloves -- minced

1 green bell pepper -- finely diced

1/2 cup chopped scallions

2 cups cooked white or brown rice

1 teaspoon caraway seeds -- or to taste

Salt and freshly ground black pepper

 

YIELD: 4 To 8 SERVINGS

 

You'll want to serve this with plenty of bread for sopping up the extra tomato

sauce. A good rye bread is delicious with this rustic dish.

 

To make the sauce, heat the oil in a medium saucepan. Add the onion and garlic

and saute until the onion is limp, about 3 minutes. Add the ginger, tomato

sauce, honey, lemon juice, and salt and pepper to taste, and simmer while you

prepare the cabbage and filling.

 

Blanch the cabbage leaves in boiling water for 3 minutes, then plunge into cold

water to stop the cooking. Drain well.

 

To prepare the filling, heat the oil in a large skillet. Add the garlic, bell

pepper, and scallions, and saute until limp, about 3 minutes. Add the rice and

saute for another minute. Season to taste with the caraway seeds and salt and

pepper.

 

Preheat the oven to 350 degrees. Spray a large baking dish with nonstick cooking

spray. Spoon about 1 cup of sauce into the baking dish.

 

To stuff the cabbage, place about 3 tablespoons of the filling near the base of

each cabbage leaf. Fold in the sides, then roll up to enclose the filling. Do

not roll too tightly or the cabbage roll will burst while cooking. Place the

rolls, seam side down, in the baking dish. Pour the remaining sauce over the

rolls. Cover and bake until heated through, about 30 minutes. Serve hot.

 

Calories 304 * Protein 7 gm * Fat 8 gm * Percent of calories from fat 21 %

Cholesterol 0 mg * Dietary fiber 6 gm * Sodium 728 mg * Calcium 88 mg

 

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 127 Calories; 7g Fat (46.5% calories from

fat); 2g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 375mg

Sodium. Exchanges: 2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

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