Parmesan Cabbage Rolls
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 386.8
- Total Fat: 18.4 g
- Cholesterol: 24.8 mg
- Sodium: 1,118.5 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 11.0 g
- Protein: 19.6 g
View full nutritional breakdown of Parmesan Cabbage Rolls calories by ingredient
Introduction
This is a cabbage roll recipe that I modified to fit my modified Daniel Fast. Yummy!! This is a cabbage roll recipe that I modified to fit my modified Daniel Fast. Yummy!!Number of Servings: 4
Ingredients
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Cabbage, fresh, 4 leaf, medium
Carrots, raw, 1 small (5-1/2" long)
Mushrooms, fresh, 1 cup, pieces or slices
Onions, raw, 1 cup, chopped
Wild Rice, 1 cup
Land O Lakes, Spreadable Butter with Canola Oil, 1 Tbsp, 1 serving
Beans, navy, 1.25 cup
Tomato Sauce, 1 cup
Garlic, 3 tsp
Oregano, ground, 2 tbsp
Basil, 2 tbsp
Pepper, black, 1 tbsp
Parmesan Cheese, grated, 1 cup
*Canola Oil, 2 tbsp
Parsley, dried, 1 tbsp
Salt, .5 tsp
nonfat cooking spray
Directions
Preheat oven to 350 degrees.
In a small sauce pan, prepare wild rice according to directions with a tbsp of butter.
Chop and shred all your veggies.
In a large sauce pan boil 4 cabbage leaves until soft, remove from heat, drain and let cool.
Saute onions, garlic and mushrooms in oil until they are tender, then add, beans, carrot, and rice. Season with spices. Stir. Let simmer until mixture is bonded and seasoning is through everything. Remove from heat.
Stuff cabbage leaves with mixture and place in sprayed baking pan, seam side down. Place in heated oven for 15 mins.
In small sauce pan place tomato sauce and seasoning, place on low heat.
At the end of 15 mins, remove the rolls and pour the tomato sauce over it, top with cheese and place back into the oven for the remaining 15 mins or until golden brown.
Makes 4 rolls.
Serving Size: Makes 4 Cabbage Rolls.
Number of Servings: 4
Recipe submitted by SparkPeople user TIMETOBLOSSOM.
In a small sauce pan, prepare wild rice according to directions with a tbsp of butter.
Chop and shred all your veggies.
In a large sauce pan boil 4 cabbage leaves until soft, remove from heat, drain and let cool.
Saute onions, garlic and mushrooms in oil until they are tender, then add, beans, carrot, and rice. Season with spices. Stir. Let simmer until mixture is bonded and seasoning is through everything. Remove from heat.
Stuff cabbage leaves with mixture and place in sprayed baking pan, seam side down. Place in heated oven for 15 mins.
In small sauce pan place tomato sauce and seasoning, place on low heat.
At the end of 15 mins, remove the rolls and pour the tomato sauce over it, top with cheese and place back into the oven for the remaining 15 mins or until golden brown.
Makes 4 rolls.
Serving Size: Makes 4 Cabbage Rolls.
Number of Servings: 4
Recipe submitted by SparkPeople user TIMETOBLOSSOM.
