Recipe for Italian Stuffed Cabbage
Gluten-free Italian meals are possible. This great-tasting cabbage roll serves up a lot of flavor. Long-grain rice works best in these rolls. Pack the cabbage loosely, allowing room for the rice to expand.
Preparation time: 55 minutes
Cook time: 1 hour
Yield: 8 servings
1 large cabbage
2-1/2 cups uncooked rice
2 medium onions, minced
1/2 bunch fresh parsley, minced
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon cinnamon
2 drops hot pepper sauce
3/4 cup water
1/4 cup olive oil
Two 26-ounce jars spaghetti sauce
Cut the core out of the cabbage. Place the cabbage, core down, in a large saucepan.
Add about 3 cups of water and steam the cabbage, covered, until the outer leaves turn bright green. Remove the softened leaves, and then return the cabbage to the pot and repeat until all the cabbage leaves have been removed.
Preheat the oven to 350 degrees F.
Shred the zucchini and carrot into a large bowl.
Add the remaining ingredients except the spaghetti sauce and cabbage leaves. Stir to mix well. Stir 1/2 cup of the spaghetti sauce into the rice mixture.
Stuff each cabbage leaf with 3 tablespoons of the rice mixture. (Use slightly more rice mixture for the larger cabbage leaves and slightly less mixture for the small, inside cabbage leaves.)
Fold in one side of the leaf to cover the filling, and then roll the cabbage.
Spread 1 cup of the spaghetti sauce on the bottom of a 9-x-13-inch baking dish. Lay the cabbage rolls in the pan, seam side down. Pour 2-1/2 cups of the spaghetti sauce over the top of the rolls.
Cover the pan with foil and bake the rolls for 1 hour, adding a little water if needed.
Warm the remaining 2 cups of spaghetti sauce to pour over the rolls just before serving.
Per serving: Calories: 431; Total fat: 10g; Saturated fat: 1g; Cholesterol: 581mg; Sodium: 909mg; Carbohydrates: 78g; Fiber: 8g; Sugar: 15g; Protein: 11g.