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2 Rolls = 1 Serving As Entree; 1 Roll = 1 Serving As Side Dish METHOD: Add the oil to a large nonstick skillet. Saute the onion and shallot 3 to 5 minutes. Add the mushrooms, carrots, and rutabaga and saute for about 3 minutes. Stir in the spinach and zucchini; add the rice, seasonings, and parsley. Taste and adjust seasonings. Place about 1/3 cup of the vegetable mixture on each of 12 cabbage leaves at the stem end. Roll up, tucking in the sides. Cover with foil and bake in a 350-degree F. oven for about 1-1/2 hours or until cooked through. Prepare a sauce by sauteing the tomatoes in the oil for about 3 to 5 minutes; set aside. TO SERVE: Spoon the hot tomato sauce over the cabbage rolls; add a dollop of yogurt and sprinkle with chopped fresh dill or chives. Serve with mashed or boiled potatoes. Per Serving: 5.3 gm total fat, .76 mg saturated fat, 8.7 gm fiber, 208 calories, 0 mg cholesterol, 21.1% fat, 145 mg sodium, 48 cal. from fat. Posted to EAT-L Digest 28 Sep 96 From: Pat Gold
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KoloDancer 4 years ago6 ingredients listed have their text cut off--What, if anything, is missing for these? 1. 1 lb Mushrooms, cleaned, trimmed, -- ?? 2. 1 sm Rutabaga (yellow turnip), -- ?? 3. 2 pk (10-ounce) frozen chopped -- SPINACH?? 4. 1 1/2 c Cooked brown rice, barley, -- ?? 5. 2 ts Salt-free vegetable -- SEASONING?? 6. 1/2 c Chopped Italian flat-leaf -- PARSLEY?? Also, -2 c Vegetable broth- is listed in the ingredients, but nowhere else. Is it supposed to be poured over the rolls before baking or is it supposed to be part of the sauce ingredients and mixed in with the sauteed tomatoes? I am going to try making the recipe by adding the broth to the sauce, then pouring the sauce over the rolls before baking. Will try to post my results. Vesna