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Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Cabbage, Stuffed




Source of Recipe


Healthy Meals in Minutes, 1995


Recipe Introduction


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Recipe Link: http://communities.msn.com/recipesfornoncooks/vegetables.msnw

List of Ingredients




1 medium green cabbage

2 teaspoons olive oil

1 medium red onion, chopped (about 1 cup)

2 cloves garlic, minced

1 cup frozen chopped spinach, thawed and drained

1/2 cup chopped fresh parsley

3 slices whole-wheat bread, cubed

1 tablespoon red wine vinegar

1 large egg


Recipe



1. Bring a large pot of water to a boil. Separate cabbage into leaves. Add leaves to water in batches; boil 5 minutes. Remove and rinse under cold water. Reserve the water in the pot.

2. In a large skillet, heat oil over medium heat. Add onion; sauté 5 minutes. Add garlic, spinach and parsley; cook, stirring, 4 minutes. Stir in bread, vinegar, and 2 tablespoons of reserved water. In a blender or food processor, combine bread mixture and egg; process until smooth.

3. Line a large bowl with enough cheesecloth to leave a 6-inch overhang. Reconstruct cabbage in bowl, starting with the largest leaves on outside and ending with the smaller leaves. Shape bread stuffing into a ball; place in center of cabbage. Bring leaves up to enclose stuffing and bring cheesecloth up around cabbage; tie securely.

4. Return cabbage to reserved cooking water; simmer 15 minutes. Remove from pot; cool slightly. Unwrap and cut into wedges.

Serves 6
Calories 127
Fat 4 g
Cholesterol 36 mg
Sodium 160 mg