Stuffed cabbage stroganoff
8 servings
Ingredients
| Quantity | 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 |
Directions
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