(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



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



  Meatless, Vegetarian Recipes pg 1   |   VEGETARIAN BEAN RECIPES >>>>>   |   Aromatic Green Casserole   |   Artichoke Heart Casserole   |   Artichokes Stuffed, Pine Nuts & Currants   |   Vegetables In Cashew Gravy   |   Avocado Tacos   |   Barley Mushroom Bake   |   Barley Pine Nut Casserole   |   Bitter Mellon, Stuffed   |   Bitter Melon & Potatoes   |   Bubble and Squeak   |   Bubble & Squeak Cakes, Beet Relish   |   Bulgur, Asparagus & Feta   |   Lemon Bulgur & Chickpea Pilaf   |   Bulgur Pilaf w/Dried Fruit   |   Stuffed Cabbage   |   Cabbage, Tomatoes & Beans   |   Cabbage, Grape & Napa Stir Fry   |   Carrot Lentil Casserole, Slow Cooker   |   Carrot Casserole (Amish)   |   Corn Tortillas Casserole   |   Curried Celery w/Pears   |   Dolmades (Greek)   |   EGGPLANT RECIPES >>>>>   |   Family Vegetable Casserole   |   Fig Kebabs   |   French Rarebit (1906)   |   Frittata   |   Frittata Primavera   |   Hazelnut Vegetable Pie   |   Green Curry with Eggplant   |   Greens with Dumplings   |   Greens Gumbo   |   Gumbo, Red Peppers 'N' Beans   |   Gumbo, Vegetarian   |   Immunity Meatloaf   |   Indian Potato Spring Rolls   |   Korean Hot Pot   |   LENTIL RECIPES >>>>>   |   Madras Curry   |   Malaysian Vegetables (Vegan)   |   Golden Millet   |   Mixed Vegetable Curry   |   Multi Grain Pilaf   |   Smoky Mushroom Chili   |   Sauteed Portobello Caps   |   Portobello Veggi Burgers   |   Mushroom Primavera w/ Spaghetti Squash   |   Wild Mushroom & Nut Pie   |   Mustard Greens, Curried & Sweet Potatoes   |   Oregon Hazelnut Barley Casserole  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages