Spanish Rice with Napa Cabbage Rolls
Servings: 4
Ingredients
- 1 tbsp olive oil
- ½ cup onion, Maui, chopped
- ½ cup green bell pepper, chopped
- 1 tsp garlic, minced
- 1 cup soy beef crumbles (Yves brand or Boca)
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp basil
- ⅛ tsp cayenne (optional)
- 1 to 15 oz can tomatoes, low-sodium, diced
- 1 to 15 oz can tomato sauce, low-sodium, divided in half
- 1 cup rice, long grain, rinsed and drained
- 2 cups water
- 2 tsp vinegar
- 2 tbsp parsley, chopped
- ¼ cup ripe olives (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- 8 leaves napa cabbage, steamed until soft
- ½ cup cheddar cheese, low-fat, grated
Instructions
- Heat oil in a large skillet or saucepan and saute the onion and bell pepper for 3-5 minutes or until the onions start to soften.
- Add the garlic, soy beef crumbles and herbs.
- Saute about 3 minutes then add in the diced tomatoes, ½ the tomato sauce, rice, and water. Bring to a boil.
- Reduce heat and cover; and cook for 20 minutes on medium-low.
- Add the vinegar, parsley, ripe olives, salt and pepper.
- Put this filling inside the cabbage leaves and place in a baking pan.
- Cover the rolls with the remaining tomato sauce and grated cheese.
- Bake 15-20 minutes at 350 degrees until heated through and cheese is melted.
Notes
This is a twist on the traditional “stuffed cabbage rolls” using a spicy vegetarian rendition of a local favorite - Spanish rice. Wrapped in napa cabbage and topped with a bit of tomato sauce, melted cheese and baked, the whole family can enjoy this savory dish.
Nutrition Facts
Spanish Rice with Napa Cabbage Rolls
Serving Size
1 roll
Amount per Serving
Calories
184
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
1.5
mg
1
%
Sodium
630
mg
27
%
Potassium
290
mg
8
%
Carbohydrates
31
g
10
%
Fiber
2
g
8
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.