| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
|
1 |
Servings |
INGREDIENTS
| 8 |
md |
Zucchini |
| 2 |
|
Tomatoes |
| 1 |
|
Onion |
| 1 |
tb |
Tomato Paste |
| 1 1/2 |
c |
White Rice (or other rice if half cooked) |
| 1 |
tb |
Salt (for the Zucchini) |
| 2 |
tb |
Parsley or Mint |
| 1 |
md |
Cabbage |
|
|
Lemon juice, optional |
| 1 |
|
Carrots, optional (up to 2) |
INSTRUCTIONS
Cut the core out of the Cabbage. Place the Cabbage face down into the
cooking pot with enough water to steam it. Steam the Cabbage. Shred the
Zucchini, then add the salt. Mix and let stand in a bowl. Chop the Onion
and Tomatoes (and carrots). Then add the Tomato Paste, Rice, and Parsley
(or mint). Check the Cabbage.... the outer leaves should be done. With a
fork or tongs start removing one leaf at a time... be careful not to burn
yourself. Some of the inner leaves will not be done yet and will have to
cook longer. This whole process should take 20 to 30 minutes. Start
squeezing the water and salt out of the Zucchini. Then add the Zucchini to
the Tomato Paste etc. Mix the stuffing. Stuff each Cabbage leaf with
mixture. Keep in mind that rice will expand. Place each leaf (filled) in
large pot with the folded side down. After rolling the leaves add a half
cup of water to the pot. Cook medium to medium high for at least 1 hr.
Check the stuffed cabbage by removing one and seeing if the rice is fully
cooked. Garnish with lemon juice. This recipe has no added fat.
Posted to fatfree digest V96 #252
From: Patrick Luis Muga <tightwads@sprintmail.com>
Date: Wed, 11 Sep 1996 21:19:24 -0700
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”