Articles & Recipes
Cabbage Rolls
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
½ cup long grain raw rice (100grams)
1 medium onion, finely chopped (100grams)
2 cloves garlic, crushed (6grams)
2 teaspoons soy sauce (gluten free if required) (10ml)
300g lean mince, finely ground
8 big cabbage leaves
400g can tomatoes
½ cup tomato sauce (125ml)
1 cup water (250ml)
Method
Cook rice in water until just tender, which will yield 1½ cups of cooked rice.
Mix rice, onion, garlic, soy sauce and mince together. Cut the core from the cabbage and pull apart and remove leaves, cutting the very thick stalk from the end.
Place in boiling water and cook until just softened. Drain.
Place about 1/3 cup of mince mixture on each cabbage leaf and fold to form a parcel.
Place in a big flat (22 cm square) ovenproof dish.
Mix together tinned tomatoes that have been roughly chopped with tomato sauce and water.
Pour over cabbage leaves.
Bake covered in an 180C oven for 40 minutes, then a further 20 minutes uncovered.
MICROWAVE
Prepare cabbage rolls and put in a microwave dish.
Cover and cook on 75 per cent power for 20 minutes.
Serves : 4
Nutrients per Serve :
KJ 898, Calories 256, Fat(grams) 5, Protein(grams) 19, Fibre (grams) 5
Note
Gluten Free (if gluten free soy sauce is used), Lactose Free, Egg Free