A dish consisting of veggie ground and rice wrapped in green cabbage leaves, with a tomato sauce.
1 | green cabbage, or Savoy | 1 kg | |
paper towels | |||
1 1/2 tbsp | olive oil | 23 mL | |
1 | onions, finely chopped | 200 g | |
3 cloves | garlic, finely chopped | ||
1/2 cup | rice, long grain, uncooked | 90 g | |
1/2 cup | canned tomatoes (diced) | 130 g | |
1/4 tsp | cayenne pepper | 1 g | |
1/4 tsp | ground cinnamon | 1 g | |
1 tsp | dried oregano | 1 g | |
1 tsp | dried savory | 1 g | |
1 1/2 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
500 g | veggie ground | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 cup | tomato juice | 250 mL | |
aluminum foil |
To ease the preparation, you may alternate layers of stuffing with layers of chopped cabbage. The preparation time will be much shorter, the final result less elegant, but equally good.
You can bake the cabbage rolls ahead of time, cool, then cover them with plastic wrap and overwrap with heavy-duty aluminum foil. Refrigerate them for up to 1 day or freeze for up to 1 month. To serve, thaw them in refrigerator for 24 hours and reheat, covered, in a 175°C/350°F oven for 1 hour or until they are heated through.
per 1 serving (350 g)
Amount % Daily Value |
Calories 230 |
Fat 4 g 7 % |
Saturated
0.4 g
2 % |
Cholesterol 0 mg |
Sodium 570 mg 24 % |
Carbohydrate 32 g 11 % |
Fibre 8 g 34 % |
Sugars 8 g |
Net Carbs 24 g |
Protein 18 g |
Vitamin A 54 % |
Vitamin C 92 % |
Calcium 13 % |
Iron 32 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Fruits | 0 |
Vegetables | 1 |
Fats | ½ |