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Ingredients
- 1 head of cabbage
- 2 c. Uncooked brown rice
- Â Â Minced green pepper, onion, sundried tomato
- 1 can Diced tomato
- 1 can Tomato paste
- Â Â Shredded soy cheese
- Â Â Breadcrumbs
- Â Â Garlic, lemon pepper, oregano
Directions
- Preparation time - 45 min
- Steam the head of cabbage and cook the brown rice. Mix together, the rice, green pepper, onion, sundried tomato, garlic, lemon pepper. Peel the cabbage and fill the leaves with the rice mix. Mix the diced tomato and the tomato paste together into a sauce and put a spoonful into each leaf. Roll the leaves and place side by side in a 9 x 12 baking pan. Spread the remaining tomato mix on top, sprinkle with shredded soy cheese, breadcrumbs and oregano and bake at 325* for about 25-30 min. Serve warm. Filling was sufficient for 12 - 13 rolls, but can be easily adapted to make more or possibly less.
- serves 4
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 862g | |
| Calories 1573 | |
| Calories from Fat 101 | 6% |
| Total Fat 12.07g | 15% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1650mg | 69% |
| Potassium 3158mg | 90% |
| Total Carbs 333.05g | 89% |
| Dietary Fiber 24.4g | 81% |
| Sugars 31.67g | 21% |
| Protein 39.71g | 64% |
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