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Yield:
12 Cabbage ro
Ingredients:
Instructions:
Instructions: 2 Rolls = 1 Serving As Entree; 1 Roll = 1 Serving As Side Dish
METHOD: Add the oil to a large nonstick skillet. Saute the onion and shallot 3 to 5 minutes. Add the mushrooms, carrots, and rutabaga and saute for about 3 minutes. Stir in the spinach and zucchini; add the rice, seasonings, and parsley. Taste and adjust seasonings. Place about 1/3 cup of the vegetable mixture on each of 12 cabbage leaves at the stem end. Roll up, tucking in the sides. Cover with foil and bake in a 350-degree F. oven for about 1-1/2 hours or until cooked through. Prepare a sauce by sauteing the tomatoes in the oil for about 3 to 5 minutes; set aside. TO SERVE: Spoon the hot tomato sauce over the cabbage rolls; add a dollop of yogurt and sprinkle with chopped fresh dill or chives. Serve with mashed or boiled potatoes. Email this Recipe:
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