Thursday, June 17, 2010

Cabbage Rolls

Cabbage, one of the oldest vegetables, continues to be a dietary staple and an inexpensive food. It is easy to grow, tolerates the cold, and keeps well. Cabbage is rich in Vitamin C (an antioxidant) and fiber and is also a member of the cruciferous vegetable family. People who frequently eat cabbage and other cruciferous vegetables may help reduce their risk of certain cancers such as colon and rectal cancer.

This week in our food share we got cabbage. I was not sure what to do with my cabbage since I do not buy cabbage nor do I eat cabbage, well, besides coleslaw. I called a couple of friends and called my mother-in-law for ideas. Here are a few of the suggestions, which may come later this week! Soup, Cabbage Wedges, Cabbage Rolls, Coleslaw... (If you have any - I would love to hear about them!)

I went with cabbage rolls!

Anyway - I thought to myself why can't I add other vegetables into a ground beef and onion mixture.

Creative wheels turning!!!

Here is what I came up with!!!! My in-laws came over for dinner and everyone, including our 2 1/2 year old critic loved them!!!!

The Ingredients:

3/4 cup green bell pepper, diced
1/4 cup orange bell pepper, diced
1/2 cup squash, diced
1 cup zucchini, diced
1 cup vegetable broth
1 TBSP Italian seasoning
10 cabbage leaves
1 lb ground beef
1 cup rice
1 jar tomato sauce
1 tsp cinnamon

The Directions:
In a large sauce pan, combine the first 6 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes

Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 10 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture.

Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.

Pour 1/3 cup tomato sauce into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Sprinkle with RAW Parmesan or mozzarella. Cover and bake at 400° for 15 minutes or until heated through.

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