Vegetarian Low-Cal Stuffed Cabbage

• Ingredients:
• Cooking spray
• 2 cup celery, diced
• 1/2 lb onion, finely diced
• 1/4 cup shallots, diced
• 1 lb sliced mushrooms
• 1/2 lb carrots, peeled and diced
• 1 lb red peppers, diced
• 1 cup canned black beans, rinsed
• 2 Tbsp minced garlic
• 9 oz firm tofu, cut into 1/4-inch dice
• 3 Tbsp Parmesan cheese
• 8 cabbage leaves
• 1 cup tomato sauce
• 1/3 cup chopped parsley
• 1 1/3 cups cooked brown rice
• Pinch white pepper

1. Procedure:
2. 1. Preheat oven to 350u0b0F.
3. 2. Spray a non-stick saute pan with cooking spray and saute celery, onions, shallots,
4. mushrooms, carrots and peppers over medium heat, until tender.
5. 3. Combine all vegetables, spices, rice, cheese, beans, and tofu; mix well.
6. 4. Steam cabbage and lay out leaves. Place 3/4 cup mixture in center.
7. 5. Fold 1 flap over filling and then fold in sides and roll cabbage over.
8. 6. Spray a 9x13-inch pan with cooking spray and place cabbage roll seam side
9. down.
10. 7. Repeat with remaining leaves and mixture. Pour a small amount of water
11. (approx. 1/4 cup) in pan and cover with foil.
12. 8. Place in a 350u0b0F oven for 40-50 minutes until cabbage is hot.
13. 9. Top each cabbage roll with 2 Tbsp of tomato sauce.
14. 10. Garnish

ingredients, cooking spray, celery, onion, ubc, mushrooms, carrots, red peppers, black beans, garlic, firm tofu, parmesan cheese, cabbage, tomato sauce, parsley, brown rice, white pepper

Taken from www.epicurious.com/recipes/member/views/vegetarian-low-cal-stuffed-cabbage-50136947 (may not work)