Vegetarian Cabbage Rolls
Vegetarian Cabbage Rolls
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 270 |
| pro | 9 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 55 g |
| fibre | 11 g |
| chol | 36 mg |
| sodium | 1,398 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 43 |
| vit A | 34 |
| vit C | 175 |
| folate | 55 |
- Portion size: 6
Double for a potluck or to have left-overs for freezing: use a 24-cup (6 L) roasting pan and bake, covered for 1-1/2 hours and uncovered for 30 minutes.
Ingredients
- 1 1cabbage, (5 lb/22 kg)
- 1-1/2 tsp 1-1/2tspvegetable oil
- 1 1oniononions, chopped
- 1 1clove garliccloves of garlic, minced
- 1 tsp 1tspdried marjoram or dried oregano
- 1/2 tsp 1/2tspdried thyme
- 1/4 tsp 1/4tspcaraway seeds, crushed (optional)
- 1 cup 1cuplong-grain white rice
- 2 cups 2cupsvegetable stock
- 1 1carrotcarrots, grated
- 1 1zucchinizucchinis, grated
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 1eggeggs, beaten
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)sauerkraut, drained
- 1/4 cup 1/4cuptomato paste
- 2-1/2 cups 2-1/2cupstomato juice
Preparation
Remove core from cabbage. In large pot of boiling salted water, cover and cook cabbage for 8 to 10 minutes or until leaves are softened and easy to remove. Chill in cold water. Carefully remove 12 leaves, returning cabbage to pan for 2 to 3 minutes if leaves become difficult to remove. Drain on towels. Pare off coarse veins; set leaves aside.
In saucepan, heat oil over medium heat; cook onion, garlic, marjoram, thyme, and caraway seeds (if using) for 5 minutes or until softened. Stir in rice. Add stock and bring to boil; reduce heat,, cover and simmer for 20 minutes or until rice is tender. Stir in carrot, zucchini, salt and pepper.
Let cool to room temperature. Stir in egg. Spoon about 1/3 cup (75 mL) onto each leaf just above stem. Fold bottom and sides over filling; roll up.
Line 13- x 9-inch (3 L) baking dish with half of the sauerkraut. Arrange cabbage rolls on top; cover with remaining sauerkraut. Whisk tomato paste into tomato juice; pour over rolls. Cover with foil; bake in 350°F (180°C) oven for 2 hours or until tender.
Source : © CanadianLiving.com
