Vegetarian Stuffed cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 head, small (about 4-1/2" dia) Cabbage, fresh 1 serving Roasted Zucchini and Yellow Squash .25 cup, chopped Onions, raw 0.5 cup slices Carrots, cooked 0.5 cup Bell peppers (Green, Red, Yellow, Orange) .5 cup pieces Mushrooms, cooked 4 tbsp Extra Virgin Olive Oil 2 tbsp Butter, salted 2 serving Cheese - Sargento - 6 Cheese Italian - 1/4 cup 4 tsp Dark Brown Sugar, Pure Cane Sugar .5 cup Brown Rice, medium grain 1.5 cup Hunt's Tomatoe Sauce
Cook the rice or used precooked. Par boil cabbage and remove individual leaves. Trim the core so that you can roll them up. Sauté the the vegetables in the olive oil and butter. Mix rice, vegetables and cheese and set aside.
Take each cabbage leaf and put about 1/4 cup of mixture in center of the leaf and roll folding in the sides as you go. Place in covered roasting dish and pour the tomatoe sauce mixed with the brown sugar over it.
Bake covered for 1hour on 375 degrees.
Serving Size: 2 cabbage rolls
Number of Servings: 5
Recipe submitted by SparkPeople user ROWENAROSE.
Take each cabbage leaf and put about 1/4 cup of mixture in center of the leaf and roll folding in the sides as you go. Place in covered roasting dish and pour the tomatoe sauce mixed with the brown sugar over it.
Bake covered for 1hour on 375 degrees.
Serving Size: 2 cabbage rolls
Number of Servings: 5
Recipe submitted by SparkPeople user ROWENAROSE.
Nutritional Info Amount Per Serving
- Calories: 292.6
- Total Fat: 20.8 g
- Cholesterol: 20.4 mg
- Sodium: 617.0 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 6.2 g
- Protein: 6.2 g
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