Spanish Rice with Napa Cabbage Rolls
- READY IN -
- SERVINGS 4
- SERVING SIZE 1 roll
Ingredients
- 1 Tbsp Olive oil
- 1/2 cup Onion, Maui, chopped
- 1/2 cup Green bell pepper, chopped
- 1 tsp Garlic, minced
- 1 cup Soy beef crumbles (Yves brand or Boca)
- 1/2 tsp Thyme
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/8 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
- 1/4 cup Ripe olives (optional)
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 8 leaves Napa cabbage, steamed until soft
- 1/2 cup Cheddar cheese, low-fat, grated
Directions
- 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, 1/2 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.