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Stuffed Cabbage Rolls #4, w/Veggie Sauce

Source of Recipe

rdj
Stuffed Cabbage Rolls #4, w/Veggie Sauce

1 large savoy cabbage (3 to 3-1/2 lbs.)
3/4 cup whole wheat couscous
1 pound lean ground pork
2/3 cup chopped onion
1 teaspoon minced garlic
2-1/2 cups Roasted Vegetable Sauce (recipe follows), divided
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon ground red pepper
1/2 cup chicken broth

1. Remove core of cabbage with small sharp knife, leaving all leaves
intact.

2. Combine cabbage with enough water to halfway fill a stockpot. Bring
to a boil. Cook 15 to 25 minutes. As outer leaves become tender, loosen
and remove 12 leaves with tongs; transfer to large bowl. Set aside. Cook
remaining cabbage until just tender when pierced in stem end with a
knife, 10 minutes more. Drain and chop cabbage (about 2-1/2 cups) and
transfer to another large bowl.

3. Meanwhile, cook couscous according to package directions; add to
chopped cabbage.

4. Heat a large skillet over medium-high heat. Add pork, onion and
garlic; cook until pork is cooked through and onion is tender, 5 to 6
minutes. Transfer to bowl with couscous mixture. Stir in 1/2 cup of the
Roasted Vegetable Sauce, parsley, salt, oregano, thyme and red pepper
until well blended.

5. Heat oven to 375 degrees F. Combine broth and remaining 2 cups
Roasted Vegetable Sauce in small saucepan. Spread 1 cup sauce mixture on
bottom of 13x9-inch baking dish.

6. Spoon 1/2 cup pork filling onto center of each reserved cabbage leaf;
fold in sides and roll up. Tightly arrange rolls seam side down in
prepared baking dish. Cover with foil and bake 45 minutes. Uncover and
bake 15 to 20 minutes more or until sauce is bubbly and slightly
thickened. Heat remaining sauce mixture and serve with cabbage rolls.
Makes 6 servings.

Roasted Vegetable Sauce
Arrange racks in upper and lower thirds of
oven. Heat oven to 425 degrees F. Lightly coat 2 jelly-roll pans with
vegetable cooking spray. Using 2 pounds plum tomatoes, halve lengthwise
and seed; cut 3 red bell peppers in half. Arrange tomatoes and bell
peppers cut sides down on prepared pans. Using 1 medium butternut
squash, peel, seed and cut into 2-inch chunks; peel and quarter 3 medium
onions and cut 2 medium carrots into 2-inch pieces. Add squash, onions
and carrots to tomatoes and peppers. Lightly coat vegetables with spray.
Bake 1 hour, switching pan positions after 30 minutes. Cool.

Remove skins from tomatoes, bell peppers and top layer of onion. Puree
half the vegetables and 3/4 cup chicken broth in blender, scraping down
sides as necessary. Transfer puree to large saucepan. Repeat process
with remaining vegetables and 3/4 cup chicken broth; stir 1 tablespoon
balsamic vinegar, 1-1/2 teaspoons salt and 1/4 teaspoon freshly ground
black pepper into puree.

Heat 1 tablespoon extra-virgin olive oil in large saucepan over medium
heat; add 2 teaspoons minced garlic and cook 40 seconds to 1 minute just
until golden. Stir in puree and heat through.
Makes 6 cups.

Nutritional facts per serving
calories: 355, total fat: 8.5g, saturated fat: 2g, cholesterol: 51mg,
sodium: 919mg, carbohydrate: 50g, protein: 25g, Calcium (mg): 136mg