Stuffed cabbage stroganoff

8 servings

Ingredients

Quantity Ingredient
8 mediums Cabbage leaves, prepared for stuffing For Filling--
3 cups Brown rice, cooked
¾ cup Chopped scallion
1½ cup Chopped mushrooms
½ cup Almond halves
2 tablespoons Minced parsley
1 tablespoon Soy sauce
¼ teaspoon Pepper
1 cup Yogurt
½ cup Sour cream -For the Sauce---
1½ tablespoon Oil
⅓ cup Chopped onion
1½ cup Mushrooms, thinly sliced
¼ teaspoon Cayenne
2 tablespoons Cornstarch
2 tablespoons Soy sauce
1¼ cup Water
3 tablespoons Nonfat dry milk powder

Directions

Preheat oven to 350. Mix together all filling ingredients; adjust seasoning to taste. Place a large mound of filling, using ½ to ⅓ cup, in the center of each cabbage leaf. Fold sides over filling to form a loose bowl. Place close together in single layer in baking dish. To prepare sauce, melt fat in a small saucepan. Saute' onion until softened, about 3 minutes. Add mushrooms and cayenne and cook for 5 minutes. Stir in starch, then gradually add remaining ingredients, continuing to stir over moderate heat until thickened.

Spoon ½ cup of sauce over the cabbage. Cover and bake for 20 to 25 minutes until very hot. Serve with remaining sauce. Makes 8 medium rolls; 4 to 8 servings. Source: American WholeFoods Cuisine Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 01-27-95

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