Cabbage Halves, stuffed w/rice + cheese
Source of Recipe
from buny at rc
Cabbage Halves, stuffed w/rice + cheese
1 cup uncooked basmati rice
2 cups vegetable broth or water, plus more for steaming
1 Tablespoon ground curry powder
1 teaspoon salt
1 large head green cabbage
1 cup frozen corn kernels, thawed
1 large tomato, chopped
1 1/2 cups shredded Monterey Jack or Cheddar cheese
1 1/2 Tablespoons chopped parsley
Heat oven to 375 degrees F.
Place rice in a 2 1/2 quart saucepan with the 2 cups
of vegetable broth, curry powder and salt.
Bring to a boil. Cover pot tightly, reduce heat.
Simmer 25 minutes until rice is tender, golden in
color and all liquid is absorbed.
Meanwhile, cut cabbage in 1/2 vertically (from the
top to the bottom), leaving the core intact.
Remove enough of inner leaves, including part of core,
to make a large well in each half.
(Leaving core end intact will help hold cabbage
together while cooking.)
You can steam inner leaves along with cabbage halves
and save for another purpose.
In a large pot over boiling water, steam cabbage in a
steamer basket 12 - 15 minutes until firm but nicely
wilted.
Remove from steamer and place in a baking dish/pan.
In a large non-reactive bowl (not metal), combine
cooked rice, corn, tomato and 1 cup cheese. Mix well.
Mound rice mixture evenly into cabbage halves.
Sprinkle each with 1/4 cup cheese.
Bake 20 minutes until heated through and cheese is
melted and bubbly.
Sprinkle each with parsley.
Serve immediately.
Makes 4 servings.
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