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Ingredientes
- 8 med Zucchini
- 2 x Tomatoes
- 1 x Onion
- 1 Tbsp. Tomato Paste
- 1 1/2 c. White Rice (or possibly other rice if half cooked)
- 1 Tbsp. Salt (for the Zucchini)
- 2 Tbsp. Parsley or possibly Mint
- 1 med Cabbage Lemon juice, optional
- 1 x Carrots, optional (up to 2)
Direcciones
- Cut the core out of the Cabbage. Place the Cabbage face down into the cooking pot with sufficient water to steam it. Steam the Cabbage. Shred the Zucchini, then add in the salt. Mix and let stand in a bowl. Chop the Onion and Tomatoes (and carrots). Then add in the Tomato Paste, Rice, and Parsley
- (or possibly mint). Check the Cabbage.... the outer leaves should be done. With a fork or possibly tongs start removing one leaf at a time... be careful not to burn yourself. Some of the inner leaves won't be done yet and will have to cook longer. This whole process should take 20 to 30 min. Start squeezing the water and salt out of the Zucchini. Then add in the Zucchini to the Tomato Paste etc. Mix the stuffing. Stuff each Cabbage leaf with mix. Keep in mind which rice will expand. Place each leaf (filled) in large pot with the folded side down. After rolling the leaves add in a half c. of water to the pot. Cook medium to medium high for at least 1 hr.
- Check the stuffed cabbage by removing one and seeing if the rice is fully cooked. Garnish with lemon juice.
- This recipe has no added fat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2074g | |
| Calories 1349 | |
| Calories from Fat 43 | 3% |
| Total Fat 5.1g | 6% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7320mg | 305% |
| Potassium 5015mg | 143% |
| Total Carbs 294.19g | 78% |
| Dietary Fiber 25.5g | 85% |
| Sugars 37.9g | 25% |
| Protein 41.32g | 66% |
