Recipe: Sweet & Sour Stuffed Cabbage, Fatfree Stuffed Cabbage, Tangy Tomato Sauce

I found these in the TKL archives. Hope they help.>>>SWEET & SOUR STUFFED CABBAGE From Dean Ornish's book, "Eat More, Weigh Less." This recipe is most excellent. Tastes better the next day.

1/2 cup dried procini mushroom (I used porcini, oyster & shiitake)
2 cups rice
1 very large or 2 medium green cabbages
1 large onion left whole, and 1 onion, chopped
2 egg whites
salt and pepper (I omitted)
1/2 teaspoon grated nutmeg
2 cups vegetable stock (I used the cabbage water)
1 pound mushrooms, chopped coarsely (about 6 cups)
3 cups canned pureed tomatoes
1/2 cup lemon juice
1 cup brown sugar (I used 2/3 cup)
(I added 2 chopped serranos to the filling)

Soak the porcini in 1 cup of hot water for 30 minutes. Drain and strain the porcini water through a cheesecloth-lined strainer. Reserve the liquid.
Chop the porcini.

Soak the rice in cold water for 15 minutes. Core the cabbage with a sharp knife. Bring a large kettle of salted water to a boil. Drop in the whole cabbage and cook for 5 to 10 minutes. Reove the cabbage with 2 large spoons and place it in a strainer. When cool enough to handle, remove the largest leaves. You will need about 16 to 18 large leaves.

Drain the rice. Quarter the large onion and place it with the egg whites into the container of a food processor and puree. (I left the onion out of the stuffing, using only one onion, so I left out this step). Combine this onion puree with the rice, spices and soaked and chopped dried mushrooms.

Bring 1 cup of stock and the strained reserved porcini liquids to a boil in a large saute pan. Add the chopped fresh mushrooms and cook, stirring over high heat until all the liquid is absorbed. Add the mushrooms to
the rice mixture.

Place 2 heaping tablespoons of filling on each cabbage leaf and roll up, tucking in the sides. Fasten with toothpicks. In a deep kettle, bring the tomatoes, lemon juice, brown sugar, chopped onion and 1 cup of stock up to a simmer. Add the cabbage rolls. Cover and simmer for 1 1/2 to 2 hours until the rice is cooked (doesn't take anywhere near this long). Baste the cabbage occasionally. Adjust the sweet and sour ratio and season with salt and pepper.Serving size = 1 1/2 cups * 498 milligrams sodium without added salt
240 calories * 0.9 grams fat * 0 milligrams cholesterol______________________

>>FATFREE STUFFED CABBAGE<<

From: Jane Segelken 9 Jan 1994
I made this the other night -- adapting a recipe I found a while back in Vegetarian Times. It was yummy! Served with an acorn squash and some sliced fresh vegetables. And, it was good the next day for lunch, too.

2 cups cooks wild rice
apple cider (for sauteing)
1 cup diced onion
one small head cabbage
4 cloved of garlic -- thinly sliced
tangy tomato sauce (recipe below)
raisins

In apple cider, saute onion and garlic until onion is soft. Add rice, raisins and some more cider. Heat gently for a few minutes to let flavors meld.

Take cabbage and core and plunge into hot water for a few (5?) minutes to loosen leaves. Peel off a dozen or so leaves.

Put a layer of sauce in the bottom of the pan. Roll the cabbage leaves around the rice mixture by putting a tablespoon or so of the mixture in the middle of the cabbage leaf, fold up the sides and roll. Put the rolled cabbage on the sauce; layer as needed by putting sauce on top of the cabbage, adding more rolls, end with sauce. Cover and bake 30 minutes in a 350 degree oven.

Tangy Tomato Sauce

1 28-oz can crushed tomato
1 tbs. apple cider
1 cup diced onion
1 tbs. lemon juice
4 or more cloves minced garlic

Saute onion and garlic. Add crushed tomato. Simmer 5 minutes. Add apple cider and lemon juice. Simmer 5 more minutes. It's done.