An unexpected, flavorful side dish
Ingredients:1 small head green cabbage
12 ounces soy ground round
1 cup brown rice,
cooked1/3 cup onions,
chopped1/2 teaspoon salt
1 teaspoon caraway seeds (optional)
1/2 teaspoon dried thyme
freshly ground pepper to taste
2 teaspoons olive oil
1 28-ounce can tomato puree
1/2 cup golden raisins
1/4 cup brown sugar
1 tablespoon fresh lemon juice
1 teaspoon rice vinegar
3/4 teaspoon salt
1 teaspoon ground ginger
Directions: Preheat oven to 350 degrees. Core the cabbage, and carefully remove 8 large outer leaves, rinse and set aside. Shred the remaining cabbage into fine strips. You should have about 6 to 7 cups. Rinse the shredded cabbage and set aside to drain. Bring a large saucepan of water to boil and cook the 8 large cabbage leaves for 5 minutes.
Cool under running cold water, then drain and set aside.
Combine soy ground round, cooked rice, scallions, salt, caraway seeds, thyme and pepper in a large bowl, and toss until thoroughly blended.
In a large stockpot, heat olive oil over medium-high heat. Add shredded cabbage and cook, stirring occasionally, until cabbage is soft, about 10 minutes. Add tomato puree, raisins, brown sugar, lemon juice, vinegar, salt and ginger and stir. Lower heat to medium-low, cover, and let simmer 15 minutes for flavors to blend.
While sauce is simmering, fill the cabbage leaves by placing about 1/2 cup of the filling into the center of each cabbage leaf. Fold up the bottom of the leaf to cover the filling, then fold in the sides and roll up to cover the top.
Place half the cabbage-tomato mixture in casserole dish large enough to hold the cabbage rolls in one layer. Place the cabbage rolls on top, and then cover with the remaining cabbage-tomato mixture. Cover the casserole with foil, transfer to the preheated oven and bake for 1 hour.
Nutritional Analysis Per Serving:
Protein: 22 grams,
Fat: 4 grams
Carbohydrates: 68 grams