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Categories:
mushrooms zucchini red bell pepper onion brown rice basil marjoram thyme black pepper raisins walnuts head cabbage no-salt
Viewed: 41 - Published at: 6 years agoIngredients
- 2 cups chopped mushrooms
- 1 cup diced zucchini
- 3/4 cup chopped red bell pepper
- 3/4 cup chopped onion
- 1 cup cooked brown rice
- 1 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/3 cup raisins
- 1/4 cup walnuts, chopped
- 1 large head cabbage
- 2 cups no-salt-added tomato sauce
Method
- In a large saucepan, heat 2 tablespoons water and water saute mushrooms, zucchini, red pepper and onion until tender. Add cooked brown rice, basil, marjoram, thyme, black pepper,raisins and walnuts.
- Meanwhile cook cabbage in boiling water until leaves fall off head. Set aside 8 large leaves (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf. Overlap cut ends before filling.
- Spoon 1/4 to 1/2 cup mushroom/rice mixture onto the thick bottom of each cabbage leaf. Roll the leaf over once, then fold the 2 sides in and finish rolling.
- Cover bottom of a casserole dish with some of the tomato sauce. Place rolls in the casserole, seam side down. Pour remaining sauce over, covering cabbage completely. Bake at 350 degrees until cabbage is cooked and rolls are heated through, about 30 minutes.
