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Low Fat Carrot Stuffed Cabbage Leaves
1 head green cabbage, about 2-1/2 lbs.
2 medium yellow onions, finely chopped
1 clove garlic, crushed
1 Tablespoon oil
1-1/2 cups raw carrots, scrubbed and finely grated
2 cups cooked mashed potatoes
1/2 cup raisins
1/4 cup fresh parsley, finely chopped
Salt or salt substitute and pepper to taste
3 cups carrot or tomato juice
Remove cabbage core, plunge cabbage in pot of boiling water, cover, bring to full boil, and then remove from heat. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.) Peel off 16 large leaves, trim coarse center ribs and set aside.
Sauté onions and garlic in oil until clear but not brown. Pour into deep bowl and add grated carrots, potatoes, raisins, and seasonings and combine well. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt). Arrange in two layers at bottom of deep, flame-proof dish. Pour juice over stuffed leaves, cover, and simmer for half an hour. Add more liquid if needed.
Makes 4 servings.
Calories.....363.....Fat.....5 g.....Fiber.....1.9 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
