Name: Vegetarian Stuffed Cabbage
Ingredients: 1 tb Extra-virgin olive oil; 1 lg Onion, peeled and chopped fine; 1 lg Shallot, peeled and chopped fine; 1 lb Mushrooms, cleaned, trimmed, and sliced; 2 Carrots, peeled and grated; 1 sm Rutabaga (yellow turnip), peeled and grated (about 1 cup); 2 pk (10-ounce) frozen chopped spinach, thawed and squeezed dry; 2 Zucchini, trimmed and diced; 1 1/2 c Cooked brown rice, barley, or kasha; 2 ts Salt-free vegetable seasoning; Freshly ground pepper; 1/2 c Chopped Italian flat-leaf parsley; 12 lg Savoy cabbage leaves; 3 c Shredded savoy cabbage; 2 c Vegetable broth; 6 Fresh ripe or canned plum tomatoes, cored and diced; 2 ts Extra-virgin olive oil; 1/3 c Nonfat plain yogurt or nonfat sour cream; 3 tb Chopped fresh dill or chives, for garnish

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian		12	Cabbage ro

INGREDIENTS

1	tb	Extra-virgin olive oil
1	lg	Onion, peeled and chopped fine
1	lg	Shallot, peeled and chopped fine
1	lb	Mushrooms, cleaned, trimmed, and sliced
2		Carrots, peeled and grated
1	sm	Rutabaga (yellow turnip), peeled and grated (about 1 cup)
2	pk	(10-ounce) frozen chopped spinach, thawed and squeezed dry
2		Zucchini, trimmed and diced
1 1/2	c	Cooked brown rice, barley, or kasha
2	ts	Salt-free vegetable seasoning
		Freshly ground pepper
1/2	c	Chopped Italian flat-leaf parsley
12	lg	Savoy cabbage leaves
3	c	Shredded savoy cabbage
2	c	Vegetable broth
6		Fresh ripe or canned plum tomatoes, cored and diced
2	ts	Extra-virgin olive oil
1/3	c	Nonfat plain yogurt or nonfat sour cream
3	tb	Chopped fresh dill or chives, for garnish

INSTRUCTIONS

SAUCE
GARNISH
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 <plgold@IX.NETCOM.COM>
Date:    Sun, 29 Sep 1996 05:04:09 -0700

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