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| Moroccan Stuffed Cabbage Rolls
Makes 12 cabbage rolls
These pretty cabbage rolls are full of flavor and baked in a balsamic onion pasta sauce.
1 package (16 ounces) Cascadian Farm« frozen organic Moroccan vegetarian meal
4 eggs, beaten
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 cup dry bread crumbs
12 whole cabbage leaves
1 jar (28 ounces) Muir Glen« organic balsamic roasted onion pasta sauce
1 to 2 teaspoons curry powder, if desired
1. Heat oven to 375║ F. Follow microwave directions on vegetarian meal package to thaw, microwaving 3 to 4 minutes on Medium (50%) 3 to 4 minutes. Stir together vegetarian meal, eggs, soy sauce, lemon juice and bread crumbs. Set aside.
2. Place cabbage leaves steamer basket over 1/2 inch water in saucepan or skillet. Cover tightly and heat to boiling; reduce heat. Steam 3 minutes or until tender. Immediately plunge leaves in cold water; drain on clean kitchen towel.
3. Place 1/4 cup of filling in center of each cabbage leaf. Roll leaf from bottom, tucking in sides; continue rolling, forming a tight package. Place stuffed leaves in 9x12-inch rectangular baking dish.
4. Stir together pasta sauce and curry powder; spoon over cabbage. Cover lightly with foil and bake 40 to 50 minutes until cabbage is cooked. Garnish with plain yogurt and fresh mint leaves, if desired.
1 Serving: Calories 140 (Calories from Fat 30); Fat 4g (Saturated 1g); Cholesterol 75mg; Sodium 480mg; Potassium 140mg; Carbohydrate 22g (Dietary Fiber 2g); Protein 6g
Daily Value: Vitamin A 10%; Vitamin C 0%; Vitamin D 2%; Calcium 6%; Iron 10%; Folic Acid 4%
Dietary Exchanges: 1 1/2 Starch; 1/2 Fat