main dishes, rice & grains, vegetarian
3/4 cups reduced-sodium chicken broth
1 small green sweet pepper; chopped
1 small red sweet pepper; chopped
1 small zucchini
--quartered lengthwise and sliced
1 1/2 cup chopped fresh mushrooms
1/2 cup bulgur
1 teaspoon dried oregano or basil; crushed
1/2 teaspoon dried marjoram; crushed
1/2 teaspoon dried thyme; crushed
8 medium savoy cabbage
--or cabbage leaves
1/4 cup finely shredded parmesan cheese
2 teaspoons lemon or lime juice
8 ounces low-sodium tomato sauce
1/8 teaspoon bottled hot pepper sauce; (up to 1/4)
2 tablespoons finely shredded parmesan cheese
Combine broth, sweet pepper, zucchini, mushrooms, bulgur, oregano or basil, marjoram, thyme, and 1/4 teaspoon pepper in a large saucepan. Bring to boiling. Reduce heat, cover, and simmer 5 minutes. Remove from heat; let stand, covered, for 5 minutes.
Meanwhile, fill a large kettle with water; bring to boiling. Trim center vein from cabbage leaves, keeping each leaf in one piece. Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or till leaves are limp. Drain well.
Stir 1/4 cup Parmesan cheese and lemon or lime juice into bulgur mixture. Place about 1/4 cup of the bulgur mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf to enclose filling. Stir hot pepper sauce into tomato sauce. Spoon about 1/3 cup of the tomato sauce into bottom of a 2-quart square baking dish. Place cabbage rolls in dish. Spoon remaining sauce over rolls. Cover with foil. Bake in a 400°F oven about 15 minutes or till heated through. Sprinkle with 2 tablespoons Parmesan cheese.
Nutrition facts per serving: 160 cal., 3 g total fat (2 g sat. fat), 7 mg cholesterol, 282 mg sodium, 26 g carbohydrate., 8 g dietary fiber, 9 g pro. Daily Value: 10% vitamin. A, 82% vitamin. C, 15% calcium, 15% iron.
Food exchanges: 2 vegetable, 1 bread, 1/2 meat.
Busted by Gail Shermeyer <email@example.com>.
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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G
Yield: 4 servings
Preparation Time: 0:00