Sweet and Sour Cabbage Rolls Barly-Brown Rice Stuffing
Heat Oven to 325°
Ingredients:
1 Head Green Cabbage 3 Cups Barly-Rice Pilaf, cold 1 Recipe Sweet and Sour Sauce
Bring large pot of water to boil.
Cut one inch slice off core end of cabbage.
Stick large fork into core of the cabbage.
Holding on to fork, place cabbage into water.
After a minute push cabbage up and down.
This motion will loosen cabbage leaves into pot.
Remove individual leaves and place into cold water.
Note: At some point you will need to make another one inch slice on the core side to make it possible for smaller leaves to come off the cabbage
Remove leaves from cold water.
Shake off water and line up leaves on work surface.
Place 1/3 cup of cold barly-rice pilaf into the center of leaf.
Fold and roll cabbage leaf to enclose the stuffing.
Place cabbage rolls into a large baking dish.
Take the small cabbage head that is left over off of the fork.
Cut the head in quarters and place in the baking dish.
Sweet and Sour Sauce:
1 Can Tomato Sauce, 14 oz. 2 Cups Pineapple Juice 1 tsp. Granulated Garlic 1/4 tsp. Black Pepper, coarse ground 1/2 tsp. Salt 2 Tbs. Red Vinegar 2 Tbs. Lemon Juice
Mix all ingredients together.
Slowly pour sauce over the cabbage rolls.
Cover the baking dish tightly with foil.
Bake for one and one half hours.
Remove from oven and discard the foil.
Let the rolls rest for half an hour.
I like to let them rest for an hour if I can resist them.
Serving Size 1 Cabbage Roll Servings Per Recipe 12 Calories 113
Calories from Fat 10
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 345mg
Total Carbohydrate 24g
Dietary Fiber 4g
Sugars 9g
Protein 3g
