Basmati Rice-Stuffed Cabbage Recipe - Cooking Index
Basmati Rice-Stuffed Cabbage Recipe - Cooking Index
These stuffed cabbage leaves are nestled in a layer of sauerkraut and tomato sauce. Try to find a good size cabbage so you will end up with large leaves, and then you can add plenty of filling to each. This dish can be entirely assembled up to 24 hours ahead. Cover and refrigerate, then bring to room temperature before baking.
Courses: Main Course, Vegetarian| 1 tablespoon | 15ml | Olive oil - plus |
| 1 teaspoon | 5ml | Olive oil |
| 1 teaspoon | 5ml | Onion - chopped - (1 cup) (medium) |
| 1 | Celery stalk - chopped - ( 1/2 cup) | |
| 1 | Red or green bell pepper - diced - (1/2 cup) (small) | |
| 3 cups | 711ml | Thinly-sliced mushrooms - (8 oz) |
| 1 cup | 93g / 3.3oz | Garlic clove - minced (medium) |
| 3 cups | 711ml | Low-sodium vegetable broth or water |
| 1 1/2 cups | 240g / 8.5oz | Uncooked basmati rice |
| 2 tablespoons | 30ml | Chopped fresh parsley |
| 1 tablespoon | 15ml | Green cabbage - cored (large) |
| 2 lbs | 908g / 32oz | Fresh sauerkraut |
| 3 1/2 cups | 829ml | Prepared tomato sauce |
In large saucepan, heat oil over medium-low heat. Add onion, celery and bell pepper; season with salt. Cover and cook 5 minutes. Stir in mushrooms and garlic. Cover and cook 5 minutes.
Stir in broth and rice; season with freshly ground pepper. Increase heat and bring to a boil. Cover, reduce heat to medium-low and cook, 15 minutes. Remove from heat and fluff rice with fork. Stir in parsley; set aside.
In large pot, bring 1 inch water to a boil. Place cabbage in water, cored-side down. Cover and cook 5 minutes. Remove cabbage from pot. As soon as possible -- using fork if necessary to grab leaves -- peel off first 4 leaves. Return cabbage to pot, cover and cook 5 minutes; peel off 4 more leaves. You will need 8 leaves. Cover leaves with plastic wrap. (Reserve remaining cabbage for soup.) When leaves are cool enough to handle, carve off as much tough ridge as you can from center of leaves, cutting flush with leaf.
Preheat oven to 375 degrees. Drain sauerkraut in colander. Rinse briefly then squeeze out most of liquid. Place sauerkraut in even layer in medium to large shallow casserole (13- by 9-inch). Top with 2 cups tomato sauce.
Place about 3/4 cup of rice in center of each leaf. Fold up sides and place stuffed leaves, seam-side down, in casserole. Spoon remaining 1 1/2 cups tomato sauce over cabbage. Cover with foil and bake until bubbly and heated through, about 45 minutes. Check after 30 minutes and if it seems too liquidy, remove foil during last 10 to 15 minutes of baking. Serve hot.
This recipe yields 8 servings.
Per Serving: 252 Cal; 7g Prot; 3g Total Fat (0 Sat. Fat); 45g Carb.; 0mg Chol; 79mg Sod.; 6g Fiber.
Source:
Vegetarian Times, December 2000
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.