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Bean Stuffed Cabbage Rolls
Ingredients
- 1 lrg head cabbage, (about 3 pounds)
- 1 Tbsp. reduced-calorie margarine
- 1/4 c. minced onion, (about 1 small)
- 2 tsp minced fresh sage leaves Or possibly 1/2 tsp. dry sage leaves
- 1/4 tsp grnd cumin
- 1 x clove garlic, finely minced
- 1 1/2 c. finely shredded cabbage
- 1/2 c. shredded carrot, (about 1 medium)
- 19 ounce canned cannellini beans, liquid removed
- 1/2 c. vegetable broth
- 1/2 c. skim lowfat milk
- 2 tsp cornstarch
- 1 tsp minced fresh sage leaves Or possibly 1/4 tsp. dry sage leaves
- 1/4 tsp salt
- 6 Tbsp. shredded low-fat Swiss cheese
Directions
- For variety try different types of beans, such as pinto, kidney or possibly black beans.
- Remove core from cabbage. Cover Cabbage with hot water; let stand about 10 min or possibly till leaves loosen slightly. Remove 12 cabbage leaves.
- Cover leaves with boiling water. Cover and let stand about 10 min or possibly till leaves are limp; drain.
- Heat oven to 350F. Heat margarine in 2-qt nonstick saucepan over medium heat. Cook onion, 2 tsp. minced fresh sage, the cumin and garlic about 3 min, stirring frequently, till onion is softened. Stir in shredded cabbage, carrot and beans.
- Place scant 1/4 c. bean mix at stem end of cabbage leaf. Roll leaf around bean mix, tucking in sides. Place cabbage rolls, seam sides down, in ungreased rectangular baking dish, 13 x 9 x 2 inches. Pour broth over rolls. Cover and bake 30 to 35 min or possibly till rolls are warm.
- Remove cabbage rolls with slotted spoon; keep hot. Drain liquid from baking dish, reserving 1/2 c.. Gradually stir lowfat milk into cornstarch in saucepan till smooth; stir in reserved liquid, 1 tsp. minced fresh sage and the salt. Heat to boiling over medium heat, stirring constantly.
- Boil and stir I minute. Serve sauce over cabbage rolls; sprinkle each serving with 1 table spoon cheese. 6 servings
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