Designed Healthy Living Blog Friday, April 17 2015
Daniel Fast Cabbage Rolls 12 Large cabbage leaves- regular or Napa 2 Tablespoons olive oil 3 Tablespoons olive oil 2 Tablespoons lemon juice ½ Pound mushrooms- sliced 1 Cup chopped onion 1 Cup cooked brown rice 2 Cups white beans 1 Cup shredded carrot 2 Tablespoons chopped parsley 1 Teaspoon crushed oregano ½ Teaspoon salt ¼ Teaspoon pepper 8 Ounces tomato sauce 1 Teaspoon Italian herbs Preheat oven to 350 °. Bring a large pot of water to boil; cook cabbage leaves, a few at a time for about 2 minutes or until softened. Drain and cool. Heat oil over medium heat in a large skillet; sauté mushrooms and onion until tender. Add rice, beans, carrot, parsley, oregano, salt and pepper; stir gently until well blended. Prepare a shallow 2-quart baking dish by brushing with vegetable oil. Spoon mixture onto individual cabbage leaves; roll up and place seam-side down on baking dish. Cover with foil and bake at 350 ° for 30 minutes. Heat tomato sauce and Italian herbs in a small saucepan, stirring often to prevent sticking. Serve cabbage rolls with heated sauce. Makes 6 servings. Recipe can also be found here: http://designedhealthyliving.com/recipes |