Greek stuffed cabbage

Yield: 1 Servings

Measure Ingredient
8 mediums Zucchini
2 \N Tomatoes
1 \N Onion
1 tablespoon Tomato Paste
1½ cup White Rice (or other rice if half cooked)
1 tablespoon Salt (for the Zucchini)
2 tablespoons Parsley or Mint
1 medium Cabbage
\N \N Lemon juice, optional
1 \N Carrots, optional (up to 2)

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@...> Date: Wed, 11 Sep 1996 21:19:24 -0700

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