INGREDIENTS:
For Cabbage rolls:
2 pound head green cabbage 1/4 cup (1/2 stick) butter1 cup shredded cabbage
1 cup sliced fresh mushrooms
1/2 cup julienne carrots
1/2 cup julienne green pepper
1 tablespoon soy sauce
1 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
8 ounces small cooked shrimp
1 cup lowfat Ricotta cheese
1 egg, slightly beaten
1 can (13 3/4 ounces) condensed chicken broth
Ingredients – Shredded Mixture:
5 cups shredded cabbage1 cup shredded carrot
1 cup shredded green pepper
Ingredients – Sauce:
1 container (8 ounces) lowfat plain yogurt1/3 cup chopped red pepper
2 tablespoons minced green onion
4 teaspoons soy sauce
1 teaspoon curry powder
METHOD:
Core cabbage, leaving it whole.
Steam 10 to 12 minutes. Cool slightly.
Carefully remove 12 large outer leaves. Trim ribs so they are same thickness as leaves and can be easily bent; set aside. Use remaining cabbage for shredded cabbage in rest of recipe.
For cabbage rolls, melt butter in large skillet. Sauté 1 cup shredded cabbage, mushrooms, 1/2 cup carrot, 1/2 cup green pepper, soy sauce, red pepper flakes and garlic powder until all liquid evaporates, about 10 minutes; do not brown.
Remove from heat.
Stir in shrimp, Ricotta cheese and egg.
Preheat oven to 375°.
Place approximately 2 tablespoons filling on each cabbage leaf. Fold over the ribbed end of the leaf, then fold over the two sides and roll up. Place 5 cups shredded cabbage, 1 cup carrots, 1 cup green pepper in bottom of a 13 x 9-inch baking dish.
Place filled cabbage leaves on top of shredded vegetable mixture. Pour condensed chicken broth over all. Cover dish with aluminum foil. Bake 30 minutes.
Uncover and bake an additional 15 minutes. For sauce, combine all ingredients. Let stand at room temperature while cabbage rolls are baking.
To serve, place some of cooked vegetable mixture on each of 6 plates. Top each with 2 cabbage rolls. Spoon sauce over each. Serve immediately.
Serves: 6 people
Source: Unknown
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