Vegetarian stuffed cabbage

4 servings

Ingredients

Quantity Ingredient
2 pounds Savoy cabbage (1 large head)
1 tablespoon Salad oil
1 medium Red pepper, finely chopped
1 medium Yellow pepper, finely chopped
1 medium Onion, finely chopped
1 tablespoon Seasoned rice vinegar
1 tablespoon Reduced-sodium soy sauce
1 teaspoon Minced peeled fresh ginger root
1 can White kidney beans
(canellini), rinced and drained (16-19 ounces)
1 can Sliced water chestnuts, drained and finely chopped
(8 ounces)
2 cans Stewed tomatoes (14 1/2 ounce cans)
1 teaspoon Sugar

Directions

Discard the tough outer leaves from the cabbage; remove the core with a sharp knife. Fill an 8-quart saucepan three quarters fulkl with water; bring to a boil over high heat. Place the cabbage, cut side up, into the water. As the outer leaves soften slightly, use 2 large spoons or forks to gently separate the leaves. When about three fourths of the leaves have been separated from the cabbage, remove the remainder of the head form the saucepan and set aside. Boil the separated cabbage leaves, covered, for 10 to 12 minutes or until they are very tender. Drain in a colander. Trim the tough center rib from each cabbage leave with a sharp knife. Reserve 8 large leaves for rolls (if the leaves are not very large, you may need to reserves 2 leaves for each roll). Coarsely slice enough of the remaining cabbage leaves to make 2 cups for the filling. Reserve the rest of the cabbage for another use. Heat the salad oil in a 12-inch nonstick skillet over medium-high heat. Add the peppers and onion; cook for about 8 to 10 minutes or until tender and lightly browned. Add the sliced cabbage, rice vinegar, soy sauce and ginger; cook for 5 minutes. Stir in the kidney beans and water chestnuts. Cool the cabbage filling slightly. On the center of each reserved cabbage leaf, place a scant half cup of the filling. Fold the 2 sides of the cabbage leaf over the filling, overlapping the edges, and roll up jellyroll fashion. In the same skillet over high heat, heat the stewed tomatoes and sugar, stirring to break up the tomatoes. Add the cabbage rolls and reduce the heat to low. Cover and simmer for 10 to 15 minutes until the cabbage rolls are heated through. Makes 4 main-dish servings.

Per serving: 240 Calories; 5 g Fat; 0 mg Cholesterol; 1045 mg Sodium.

[Our All-New Light & Easy Cookbook] [Good Housekeeping; February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-23-95

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