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Receta Bean Stuffed Cabbage Rolls
by Global Cookbook

Bean Stuffed Cabbage Rolls
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  Raciónes: 6

Ingredientes

  • 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

Direcciones

  1. For variety try different types of beans, such as pinto, kidney or possibly black beans.
  2. Remove core from cabbage. Cover Cabbage with hot water; let stand about 10 min or possibly till leaves loosen slightly. Remove 12 cabbage leaves.
  3. Cover leaves with boiling water. Cover and let stand about 10 min or possibly till leaves are limp; drain.
  4. 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.
  5. 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.
  6. 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.
  7. Boil and stir I minute. Serve sauce over cabbage rolls; sprinkle each serving with 1 table spoon cheese. 6 servings