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Name: Unrolled Cabbage Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Sliced carrots; 1 2/3 c Water; 1 c Onions chopped; 2 tb Sugar or other sweetener of; 1/4 ts Dried thyme; crumbled; 1 Stalk celery; finely chopped; 1 cn (8-oz) tomato sauce (1 cup); 1 ts Dried oregano leaves; 1/2 ts Salt or adjust amount to taste; 3/4 c Quick-cooking brown rice;; 1 tb Paprika; Non-stick spray or saute; 6 c Chopped green cabbage; 2 Cloves garlic; pressed

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INGREDIENTS

1 c Sliced carrots
1 2/3 c Water
1 c Onions ; chopped
2 tb Sugar or other sweetener of
1/4 ts Dried thyme; crumbled
1 Stalk celery; finely chopped
1 cn (8-oz) tomato sauce (1 cup)
1 ts Dried oregano leaves
1/2 ts Salt ; or adjust amount to taste
3/4 c Quick-cooking brown rice;
1 tb Paprika
Non-stick spray or saute
6 c Chopped green cabbage
2 Cloves garlic; pressed

Servings

INSTRUCTIONS

Source: Modified (removed oil) from Vegan Vittles, by Joanne Stepaniak 1. Saute the onion, carrot, celery and garlic in a 4-1/2-quart saucepan or Dutch oven, over medium-high heat, for 10 minutes. 2. Add the remaining ingredients, mix well, and bring the mixture to a boil. Reduce heat to medium-low, cover the saucepan with a lid, and simmer the mixture for 30 to 35 minutes. Do not stir or lift the lid until the total cooking time has elapsed. 3. Remove the saucepan from the heat and let the mixture rest, covered, for 5 minutes. 4. Stir to mix well and serve hot. Yield: 4 servings NOTE: This recipe must be made with QUICK-COOKING brown rice. Do not substitute regular brown rice. The acid in the tomato-based sauce prevents regular brown rice from absorbing sufficient moisture to thoroughly soften and cook. Posted to fatfree digest by Shari Clayton Brownlee on Feb 03, 1998

NOTES

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Unrolled Cabbage Rolls

1 c Sliced carrots
1 2/3 c Water
1 c Onions chopped
2 tb Sugar or other sweetener of
1/4 ts Dried thyme; crumbled
1 Stalk celery; finely chopped
1 cn (8-oz) tomato sauce (1 cup)
1 ts Dried oregano leaves
1/2 ts Salt or adjust amount to taste
3/4 c Quick-cooking brown rice;
1 tb Paprika
 Non-stick spray or saute
6 c Chopped green cabbage
2 Cloves garlic; pressed

Source: Modified (removed oil) from Vegan Vittles, by Joanne Stepaniak    1. Saute the onion, carrot, celery and garlic in a 4-1/2-quart saucepan or  Dutch oven, over medium-high heat, for 10 minutes.    2. Add the remaining ingredients, mix well, and bring the mixture to a  boil. Reduce heat to medium-low, cover the saucepan with a lid, and simmer  the mixture for 30 to 35 minutes. Do not stir or lift the lid until the  total cooking time has elapsed.    3. Remove the saucepan from the heat and let the mixture rest, covered, for        5    minutes.    4. Stir to mix well and serve hot.    Yield: 4 servings    NOTE: This recipe must be made with QUICK-COOKING brown rice. Do not  substitute regular brown rice. The acid in the tomato-based sauce prevents  regular brown rice from absorbing sufficient moisture to thoroughly soften  and cook.    Posted to fatfree digest by Shari Clayton Brownlee  <brownlee_s@mediasoft.net> on Feb 03, 1998

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Nutrition

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Serving Size: 1 Serving (502g)
Recipe Makes: 1 Servings

Calories: 179
Calories from Fat: 28 (16%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 104.4mg		4 %
Potassium 1123.5mg		30 %
Total Carbohydrate 39.8g		12 %
	Dietary Fiber 14.4g	58 %
	Sugars, other 25.3g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 179

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