Side Pannel
Fruit Stuffed Cabbage
Fruit Stuffed Cabbage
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 5 ts Lemon juice, fresh --
- Divided
- 1 Cabbage -- red
- 1 tb Butter -- unsalted
- 1 lg Onion, red -- chopped
- 4 Carrots; peeled -- chopped
- 1 tb Vinegar -- apple cider
- 1 1/2 c Cottage cheese
- 1 ts Soy sauce -- low sodium
- 2 ts Honey
- 1 c Chickpeas; cooked
- Thoroughly rinsed -- if
- Canned
- 1 sm Apple, Granny Smith; peeled
- Cored -- and diced
- 1/4 c Apples or raisins -- diced
- Plain yogurt for topping
- Optional
Directions
Boil a 4 quart pot of water. Meanwhile, peel away and discared tough outer
cabbage leaves. Remove two more leaves and chop well. When the water is
boiling, add 3 teaspoons lemon juice and remaining head of cabbage; simmer
for 10 minutes. Remove and set aside to cool.
In a large skillet, melt butter. When it bubbles, add onion and carrots.
Saute over very low heat until onion softens, about five minutes. Add
chopped cabbage and stir constantly until it starts to wilt, about 1
minute. Add vinegar and stir well. Continue to cook, stirring often, until
carrots are cooked thrugh and onion is limp, about 10 minutes. (If the
mixture sticks, add water 1 tablespoon at a time, being careful not to let
water accumulate in the pan.) In a mixing bowl, combine onion mixture,
cottage cheese, soy sauce, remaining 2 teaspoons lemon juice, honey,
chickpeas, apple and dried fruit. Mix well.
Preheat oven to a425 degrees. Peel off one cabbage leaf and place a heaping
spoonful of filling in the center. Fold the sides of the leaf over the
filling, then roll the cabbage leaf up from the bottom. Place the cabbage
roll seam side down in a 9- x 13-inch baking dish. Repeat
procedure until all of the filling is gone.
Pour 1/4 cup wter in pan and cover with foil. Bake for 20 minutes, or until
cabbage rolls are heated through. Remove pans from oven and let rest,
covered, for another 10 minutes. Serve topped with plain yogurt if desired.
Serves 4.
Per serving: 269 cal; 16 g prot; 7 g fat; 34 g carb; 21 mg chol; 432 mg
sod; 6 g fiber Recipe could probably be veganized with the use of nondairy
margarine, tofu cottage cheese and soy yogurt.
cabbage leaves. Remove two more leaves and chop well. When the water is
boiling, add 3 teaspoons lemon juice and remaining head of cabbage; simmer
for 10 minutes. Remove and set aside to cool.
In a large skillet, melt butter. When it bubbles, add onion and carrots.
Saute over very low heat until onion softens, about five minutes. Add
chopped cabbage and stir constantly until it starts to wilt, about 1
minute. Add vinegar and stir well. Continue to cook, stirring often, until
carrots are cooked thrugh and onion is limp, about 10 minutes. (If the
mixture sticks, add water 1 tablespoon at a time, being careful not to let
water accumulate in the pan.) In a mixing bowl, combine onion mixture,
cottage cheese, soy sauce, remaining 2 teaspoons lemon juice, honey,
chickpeas, apple and dried fruit. Mix well.
Preheat oven to a425 degrees. Peel off one cabbage leaf and place a heaping
spoonful of filling in the center. Fold the sides of the leaf over the
filling, then roll the cabbage leaf up from the bottom. Place the cabbage
roll seam side down in a 9- x 13-inch baking dish. Repeat
procedure until all of the filling is gone.
Pour 1/4 cup wter in pan and cover with foil. Bake for 20 minutes, or until
cabbage rolls are heated through. Remove pans from oven and let rest,
covered, for another 10 minutes. Serve topped with plain yogurt if desired.
Serves 4.
Per serving: 269 cal; 16 g prot; 7 g fat; 34 g carb; 21 mg chol; 432 mg
sod; 6 g fiber Recipe could probably be veganized with the use of nondairy
margarine, tofu cottage cheese and soy yogurt.
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