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Cabbage Stuffed With Vegetables

Healthy.Eater's picture
Ingredients
  Dried mushrooms 1 Ounce
  Boiling water 1 Cup (16 tbs)
  Cabbage head 2 1⁄2 Pound, tough outer leaves removed (1 Whole)
  Olive oil 1 Tablespoon
  Yellow onions 2 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Carrots 3 Medium, peeled, halved and thinly sliced
  Snipped fresh dill/1 tablespoon dill weed 3 Tablespoon
  Canned low sodium tomatoes 14 1⁄2 Ounce, chopped, with their juice (1 Can)
Directions

1 In a glass measuring cup or small heat proof bowl, soak the mushrooms in the water for 30 minutes.
Drain in a sieve lined with cheesecloth or paper toweling, reserving 1/2 cup of the liquid.
2 Mean while, bring a stockpot of unsalted water to a boil.
Place the cabbage in the boiling water for about 2 minutes.
Remove the cabbage and cut off 4 leaves at the core, taking care nottotearthem.
Repeattwice, removing 12 leaves altogether (use the remaining cabbage for another dish).
Return the leaves to the boiling water and cook for 4 minutes or until tender.
Drain and rinse under cold water to stop the cooking; patdry with papertoweling.
3 In a 10 inch nonstick skillet, heat the oil over low heat.
Add the onions and garlic and cook, uncovered, stirring frequently, for 5 minutes.
Add the mushrooms, reserved mushroom liquid, and 1 cup of the carrots and cook, uncovered, stirring frequently, another 5 minutes or until the carrots are tender.
Remove from the heat and stir in 2 tablespoons of the dill.
4 Spoon 1/4 cup of the vegetable mixture into the center of a cabbage leaf.
Fold the sides of the leaf toward the center, then roll up the leaf and place, seam side down, in a 12 inch skillet.
Repeat with the remaining cabbage leaves and filling.
Add the tomatoes to the skillet along with the remaining carrots and dill.
Bring to a boil over moderate heat.
Lower the heat and simmer, covered, for 8 to 10 minutes or until the cabbage is tender.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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