Middle Eastern Stuffed Cabbage Rolls |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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adapted from a Cooking Light recipe; I fiddled with it until my family would eat it Ingredients:
8 cabbage leaves (large) |
12 oz. turkey italian sausage (jenny o) (about 4 links) |
2 c onion, chopped |
2 t pine nuts |
1/2 c converted rice, uncooked (i use uncle ben's whole grain brown; other browns take too long to cook) |
1 tsp. sugar |
1 tsp cinnamon |
1/2 tsp allspice, ground |
1/2 tsp cumin, ground |
12 oz. tomato sauce |
6 oz. water |
Directions:
1. Steam the leaves, about 3 minutes or until tender. Keep warm.
2. Remove sausage casings. Cook sausage, onions and nuts in a large nonstick skillet (use cooking spray if need be) over medium heat about 6 minutes or until sausage crumbles.
3. Stir in rice and spices (through cumin) and cook 2 more minutes. Put in a medium bowl and cool slightly.
4. Place about 1/4 c mix in center of each leaf. Fold in edges and roll up (mine are not that pretty). Place rolls seam side down in same pan. Combine tomato sauce and water and pour over rolls. Bring to boil, cover and reduce heat. Simmer 30 minutes or until rice is done.
5. Makes 4 servings (2 rolls each)
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