VEGETARIAN LOW-CAL STUFFED CABBAGE

VEGETARIAN LOW-CAL STUFFED CABBAGE image

Yield 4 servings

Number Of Ingredients 17

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Ingredients:
Cooking spray
2 cup celery, diced
½ lb onion, finely diced
¼ cup shallots, diced
1 lb sliced mushrooms
½ lb carrots, peeled and diced
1 lb red peppers, diced
1 cup canned black beans, rinsed
2 Tbsp minced garlic
9 oz firm tofu, cut into ¼-inch dice
3 Tbsp Parmesan cheese
8 cabbage leaves
1 cup tomato sauce
⅓ cup chopped parsley
1 ⅓ cups cooked brown rice
Pinch white pepper

Steps:

Procedure: 1. Preheat oven to 350ºF. 2. Spray a non-stick sauté pan with cooking spray and sauté celery, onions, shallots, mushrooms, carrots and peppers over medium heat, until tender. 3. Combine all vegetables, spices, rice, cheese, beans, and tofu; mix well. 4. Steam cabbage and lay out leaves. Place ¾ cup mixture in center. 5. Fold 1 flap over filling and then fold in sides and roll cabbage over. 6. Spray a 9x13-inch pan with cooking spray and place cabbage roll seam side down. 7. Repeat with remaining leaves and mixture. Pour a small amount of water (approx. ¼ cup) in pan and cover with foil. 8. Place in a 350ºF oven for 40-50 minutes until cabbage is hot. 9. Top each cabbage roll with 2 Tbsp of tomato sauce. 10. Garnish