Vegetarian unstuffed cabbage rolls
4 -6 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Head cabbage | |
| 2 | cups | Cooked rice (I use brown rice) |
| ½ | cup | Whole wheat couscous (uncooked) |
| ¼ | cup | Raisins |
| ½ | cup | Fresh or frozen corn |
| 1 | can | (16 oz) chopped tomatoes |
| 1 | can | (12 oz) tomato sauce |
| 1 | teaspoon | Fresh lemon juice |
| 1 | tablespoon | Brown sugar |
| ¼ | teaspoon | Each: cardamom, coriander, curry, pepper and garlic powder |
| 1 | pinch | Allspice |
| ⅛ | teaspoon | Ground cloves |
Directions
Slice cabbage diagonally. Pour hot water over it to make it limp. Drain.
Mix rice, couscous, raisins and corn and set aside. Mix tomatoes with other ingredients and spread in bottom of a large ceramic casserole dish lightly coated with non-stick spray.
Cover with layers of the cabbage and the rice mixture. Top with the rest of the tomato mixture and cover with foil. Bake at 325 degrees F for 30-45 minutes, until bubbly. Serve hot.
Posted to Digest eat-lf.v096.n171 From: "Natalie Frankel" <Natalie.Frankel@...> Date: Sun, 29 Sep 1996 22:36:13 -0500 (CDT)