Healthy Garlic Cabbage Rolls with Rice Stuffing
Adjust the garlic in this healthy, vegetarian recipe to your liking, from 2-4 cloves of garlic. You can also use brown rice in place of wild rice.
Preparation Time20 min
Cooking Time50 min
Ingredients
- 2 1/2 cups wild rice, cooked
- 1/4 cup finely chopped onion
- 1/2 cup finely chopped fresh parsley
- 3 cloves garlic, minced
- 1/2 teaspoon sage
- 1 medium head of cabbage
- 1 tablespoon olive oil
- 3/4 cup tomato juice
- 1/2 cup low-fat yogurt or sour cream
Instructions
- Combine the first five ingredients; chill for several hours to develop flavors. Preheat oven to 375 degrees F.
- Cut the stem from the cabbage deep enough to start a separation of the very outer leaves from the core. Dip the head in boiling water. This will loosen several leaves.
- Dip again and continue to remove the loosened leaves. (1 head of cabbage should yield 10 leaves of usable size.)
- Blanch the leaves 2 minutes in the boiling water. Drain and plunge into cold water.
- Arrange 10 cabbage leaves on damp towel. Fill with approximately 1/2 cup of the wild rice mixture per leaf. Fold in outer right and left edges and roll.
- Place in large baking dish. Dip fingers into oil and lightly coat the top of each cabbage roll. Cover the rolls with tomato juice. Bake covered at 375 degrees F for about 50 minutes.
- Serve each roll with a spoonful of the baked tomato juice and a dab of soy "sour cream" or yogurt. Delicious served with brown rice and green salad. Makes 6 servings.
