Maybe not the quickest meal, but soooo tasty!
Ingredients:
1 small head green cabbage
1 cup 0% fat basmati rice
227g mushrooms, sliced
3tbsp. Worcestershire sauce
2 large carrots, diced
1/2 yellow onion, diced
4 cloves garlic, crushed
1 Tbsp. marjoram
1 can tomato paste (156ml)
1 can plain tomato sauce
1 tsp. garlic powder
1 tsp sugar
Preparation:
Cut and core cabbage, then quickly boil the leaves until they turn a bright green. This won't take long. Softens them for rolling.
While leaves are cooking cook rice as per instructions.
Add sliced mushrooms to pan with Worcestershire sauce and fry
Combine cooked rice, fried mushrooms, carrots, onion, garlic, marjoram and tomato paste in bowl and mix together well.
In separate bowl combine plain tomato sauce, garlic powder and sugar.
Carefully remove cabbage leaves from boiling water and set to cool until you can safely touch them.
Place cabbage leaf flat and fill with rice mixture.
Roll together and place in ungreased baking pan (the tomato sauce will prevent the rolls from sticking)
Cover with tomato sauce.
Bake for 45min @ 350F
We served the cabbage rolls with a side of sweet potato soup (see other recipe) and some extra fried mushrooms (which were a favourite!)
Comments