Bean Stuffed Cabbage Rolls Recipe Recipe

Name: Bean Stuffed Cabbage Rolls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lrg head cabbage, (about 3 pounds); 1 Tbsp. reduced-calorie margarine; 1/4 c. minced onion, (about 1 small); 2 tsp minced fresh sage leaves Or possibly 1/2 tsp. dry sage leaves; 1/4 tsp grnd cumin; 1 x clove garlic, finely minced; 1 1/2 c. finely shredded cabbage; 1/2 c. shredded carrot, (about 1 medium); 19 ounce canned cannellini beans, liquid removed; 1/2 c. vegetable broth; 1/2 c. skim lowfat milk; 2 tsp cornstarch; 1 tsp minced fresh sage leaves Or possibly 1/4 tsp. dry sage leaves; 1/4 tsp salt; 6 Tbsp. shredded low-fat Swiss cheese

Servings: persons

1 lrg head cabbage, (about 3 pounds)
1 Tbsp. reduced-calorie margarine
1/4 c. minced onion, (about 1 small)
2 tsp minced fresh sage leaves Or possibly 1/2 tsp. dry sage leaves
1/4 tsp grnd cumin
1 x clove garlic, finely minced
1 1/2 c. finely shredded cabbage
1/2 c. shredded carrot, (about 1 medium)
19 ounce canned cannellini beans, liquid removed
1/2 c. vegetable broth
1/2 c. skim lowfat milk
2 tsp cornstarch
1 tsp minced fresh sage leaves Or possibly 1/4 tsp. dry sage leaves
1/4 tsp salt
6 Tbsp. shredded low-fat Swiss cheese

1
For variety try different types of beans, such as pinto, kidney or possibly black beans.
2
Remove core from cabbage.
3
Cover Cabbage with hot water; let stand about 10 min or possibly till leaves loosen slightly.
4
Remove 12 cabbage leaves.
5
Cover leaves with boiling water.
6
Cover and let stand about 10 min or possibly till leaves are limp; drain.
7
Heat oven to 350F.
8
Heat margarine in 2-qt nonstick saucepan over medium heat.
9
Cook onion, 2 tsp.
10
minced fresh sage, the cumin and garlic about 3 min, stirring frequently, till onion is softened.
11
Stir in shredded cabbage, carrot and beans.
12
Place scant 1/4 c. bean mix at stem end of cabbage leaf.
13
Roll leaf around bean mix, tucking in sides.
14
Place cabbage rolls, seam sides down, in ungreased rectangular baking dish, 13 x 9 x 2 inches.
15
Pour broth over rolls.
16
Cover and bake 30 to 35 min or possibly till rolls are warm.
17
Remove cabbage rolls with slotted spoon; keep hot.
18
Drain liquid from baking dish, reserving 1/2 c.. Gradually stir lowfat milk into cornstarch in saucepan till smooth; stir in reserved liquid, 1 tsp.
19
minced fresh sage and the salt.
20
Heat to boiling over medium heat, stirring constantly.
21
Boil and stir I minute.
22
Serve sauce over cabbage rolls; sprinkle each serving with 1 table spoon cheese.
23
6 servings

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lrg head cabbage, (about 3 pounds), 1 Tbsp. reduced-calorie margarine, 1/4 c. minced onion, (about 1 small), 2 tsp minced fresh sage leaves Or possibly 1/2 tsp. dry sage leaves, and more.

Yes, Bean Stuffed Cabbage Rolls Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean Stuffed Cabbage Rolls Recipe

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