CABBAGE STUFFED WITH BROWN RICE
Vegan Italiano by Donna Klein
While you can use long-grain white rice, I prefer the nuttier, chewier texture of the whole-grain brown variety in this homey dish.
Makes 4 Main-Dish Or 8 Side-Dish Servings
• 8 large, whole, outside cabbage leaves
• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped onion
• 2 tablespoons chopped green bell pepper
• 2 large cloves garlic, finely chopped
• 2 cups slightly undercooked brown rice
• 2 tablespoons chopped, drained, oil-packed sun-dried tomatoes
• 2 tablespoons tomato paste mixed with 1 tablespoon water and pinch sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 cup low-sodium vegetable broth
• All-Purpose Tomato Sauce
Preheat the oven to 425°F (220°C). Lightly oil a 13 X 9-inch baking dish and set aside.
Partially fill a large stockpot with water and bring to a boil over high heat. Add the cabbage leaves and boil until slightly tender, about 1 minute. Remove with tongs and drain well.
In a medium nonstick skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Remove the skillet from the heat and add the rice, sun-dried tomatoes, tomato paste mixture, oregano, thyme, salt, and pepper; toss well to thoroughly combine.
Place one-eighth of the rice mixture on the stem end of each cabbage leaf and roll up, tucking the sides in as you go. Transfer, seam sides down, to the prepared baking dish.
Pour the broth over the cabbage rolls. Cover tightly with foil and bake 20 to 25 minutes, or until the cabbage is tender and the filling is hot through the center.
Transfer the rolls to a serving platter and drizzle evenly with the Tomato Sauce. Serve at once.
Calories 229; Protein 8g; Total Fat 7g; Sat. Fat 1 g; Cholesterol 0mg; Carbohydrate 36g; Dietary Fiber 6g; Sodium 459mg