21
Jan
The race to be green – hydroponics is the answer… maybe
Author: admin | Category: Everyday Info
Follow this kid with her 7th grade Hydropnics experiment.
From TheRecipePlace.com
Moroccan Stuffed Cabbage Rolls
Makes 12 cabbage rolls
These pretty cabbage rolls are full of flavor and baked in a balsamic onion pasta sauce.
1 package (16 ounces) Cascadian Farm® frozen organic Moroccan vegetarian meal
4 eggs, beaten
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 cup dry bread crumbs
12 whole cabbage leaves
1 jar (28 ounces) Muir Glen® organic balsamic roasted onion pasta sauce
1 to 2 teaspoons curry powder, if desired
1. Heat oven to 375º F. Follow microwave directions on vegetarian meal package to thaw, microwaving 3 to 4 minutes on Medium (50%) 3 to 4 minutes. Stir together vegetarian meal, eggs, soy sauce, lemon juice and bread crumbs. Set aside.
2. Place cabbage leaves steamer basket over 1/2 inch water in saucepan or skillet. Cover tightly and heat to boiling; reduce heat. Steam 3 minutes or until tender. Immediately plunge leaves in cold water; drain on clean kitchen towel.
3. Place 1/4 cup of filling in center of each cabbage leaf. Roll leaf from bottom, tucking in sides; continue rolling, forming a tight package. Place stuffed leaves in 9×12-inch rectangular baking dish.
4. Stir together pasta sauce and curry powder; spoon over cabbage. Cover lightly with foil and bake 40 to 50 minutes until cabbage is cooked. Garnish with plain yogurt and fresh mint leaves, if desired.
1 Serving: Calories 140 (Calories from Fat 30); Fat 4g (Saturated 1g); Cholesterol 75mg; Sodium 480mg; Potassium 140mg; Carbohydrate 22g (Dietary Fiber 2g); Protein 6g
Daily Value: Vitamin A 10%; Vitamin C 0%; Vitamin D 2%; Calcium 6%; Iron 10%; Folic Acid 4%
Dietary Exchanges: 1 1/2 Starch; 1/2 Fat