Yield: 8 servings
Measure | Ingredient |
---|---|
8 mediums | Cabbage leaves, prepared for stuffing For Filling-- |
3 cups | Brown rice, cooked |
¾ cup | Chopped scallion |
1½ cup | Chopped mushrooms |
½ cup | Almond halves |
2 tablespoons | Minced parsley |
1 tablespoon | Soy sauce |
¼ teaspoon | Pepper |
1 cup | Yogurt |
½ cup | Sour cream -For the Sauce--- |
1½ tablespoon | Oil |
⅓ cup | Chopped onion |
1½ cup | Mushrooms, thinly sliced |
¼ teaspoon | Cayenne |
2 tablespoons | Cornstarch |
2 tablespoons | Soy sauce |
1¼ cup | Water |
3 tablespoons | Nonfat dry milk powder |
Preheat oven to 350. Mix together all filling ingredients; adjust seasoning to taste. Place a large mound of filling, using ½ to ⅓ cup, in the center of each cabbage leaf. Fold sides over filling to form a loose bowl. Place close together in single layer in baking dish. To prepare sauce, melt fat in a small saucepan. Saute' onion until softened, about 3 minutes. Add mushrooms and cayenne and cook for 5 minutes. Stir in starch, then gradually add remaining ingredients, continuing to stir over moderate heat until thickened.
Spoon ½ cup of sauce over the cabbage. Cover and bake for 20 to 25 minutes until very hot. Serve with remaining sauce. Makes 8 medium rolls; 4 to 8 servings. Source: American WholeFoods Cuisine Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 01-27-95