Free Recipe Stuffed Cabbage
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Stuffed Cabbage Recipe
2 c Cooks wild rice*
1 c Diced onion
4 Cloved of garlic – thinly
-sliced
-raisins
-apple cider (for sauteing)
-one small head cabbage
-tangy tomato sauce (recipe
-follows)
Stuffed Cabbage Preparation
*(I used a mixture, actaully, of black japonica, brown and a long grain white) In apple cider, saute onion and garlic until onion is soft. Add rice, raisins and some more cider. Heat gently for a few minutes to let flavors meld. Take cabbage and core and plunge into hot water for a few (5?) minutes to loosen leaves. Peel off a dozen or so leaves. Put a layer of sauce in the bottom of the pan. Roll the cabbage leaves around the rice mixture by putting a tablespoon or so of the mixture i the middle of the cabbage leaf, fold up the sides and roll. Put the rolled cabbage on the sauce; layer as needed by putting sauce on top of the cabbage, adding more rolls, end with sauce. Cover and bake 30 minutes in a 350 degree oven. I made this the other night – adapting a recipe I found a while back in Vegetarian Times. It was yummy! Served with an acorn squash and some sliced fresh vegetables. And, it was good the next day for lunch, too. Shared by Jane Segelken From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Stuffed Cabbage?
If you know a better Stuffed Cabbage Recipe please comment below.