Cabbage Rolls With Brown Rice

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 1/2 cups brown rice
• 1 head cabbage
• 1 tablespoon corn oil margarine
• 1 cup chopped carrot
• 1 cup chopped onion
• 2 cups vegetable broth
• 1 tablespoon lemon juice
• 1/2 teaspoon salt (optional)
• pepper
• cumin
• celery seed
• 6 ounces part-skim mozzarella cheese, shredded
• 28 ounces tomatoes, coarsely chopped
• 2 tablespoons cornstarch
• 2 tablespoons water

Recipe

• 1 cook brown rice and set aside.
• 2 remove core from cabbage, leaving head intact.
• 3 place cabbage into a large pot and cover with boiling water.
• 4 cover pot partially and cook over medium heat 10 minutes; drain.
• 5 remove 16 to 20 outer leaves and set aside.
• 6 melt margarine in a large skillet over low heat; sauté carrots and onion 5 minutes.
• 7 stir in rice, 1/2 cup broth, lemon juice, salt, pepper, cumin, and celery seed.
• 8 cover and simmer 15 minutes.
• 9 remove from heat and allow to cool slightly.
• 10 stir in cheese.
• 11 trim thick center vein from each cabbage leaf.
• 12 place 3 to 4 tablespoons filling in center, roll to enclose filling completely.
• 13 secure with toothpicks.
• 14 arrange cabbage rolls seam-side down in a 13-by-9-inch baking dish.
• 15 pour tomatoes with juice and remaining 1 1/2 cups broth over cabbage rolls.
• 16 cover and bake 1 hour in preheated 375-degree oven.
• 17 uncover and bake 30 minutes longer, basting frequently.
• 18 place cabbage rolls on a serving platter.
• 19 pour pan juices into a small saucepan and bring to a boil over medium heat.
• 20 in a small bowl, blend cornstarch with 2 tablespoons cold water.
• 21 stir into boiling liquid and cook until thickened, stirring constantly.
• 22 serve over cabbage rolls.