Vegetarian Unstuffed Cabbage Rolls
Try this Vegetarian Unstuffed Cabbage Rolls recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
stuffed
corn
cabbage
raisin
rice
tomato
lemon
vegetables
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 tb brown sugar
- 1/4 c raisins
- 1 16-oz can chopped tomatoes
- 1/4 ts cardamom and coriander, each
- 2 c cooked rice (i use brown
- 1/8 ts ground cloves
- 1/2 c corn fresh or frozen
- 1 pn allspice
- 1/2 c whole wheat couscous
- 1 ts fresh lemon juice
- 1 12-oz can tomato sauce
- 1/2 cabbage whole
- Carbohydrate 133.169943905987 g
- Cholesterol 0 mg
- Fat 2.60223546875 g
- Fiber 18.3269719519437 g
- Protein 17.3336934374884 g
- Saturated Fat 0.49347684375 g
- Serving Size 1 1 Serving (848g)
- Sodium 549.995046874969 mg
- Sugar 114.842971954043 g
- Trans Fat 0.579135203125 g
- Calories 595 calories
Slice cabbage diagonally. Pour hot water over it to make it limp. Drain. Mix rice, couscous, raisins and corn and set aside. Mix tomatoes with other ingredients and spread in bottom of a large ceramic casserole dish lightly coated with non-stick spray. Cover with layers of the cabbage and the rice mixture. Top with the rest of the tomato mixture and cover with foil. Bake at 325 degrees F for 30-45 minutes, until bubbly. Serve hot. Posted to Digest eat-lf.v096.n171 From: "Natalie Frankel" <Natalie.Frankel@mixcom.com> Date: Sun, 29 Sep 1996 22:36:13 -0500 (CDT)
