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| Seitan Stuffed Cabbage Rolls |
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| Authored By: Polly Pitchford, Full Spectrum Health™ |
| Create new childhood food memories with this old comfort food. |
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| Diet Types: Low Fat, Vegan, Vegetarian |
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Ingredients:
- 6 large cabbage leaves
- 1 16 ounce jar seitan, drained
- 1 cup cooked brown rice
- ½ cup onion, chopped
- 1 teaspoon basil, divided
- ½ teaspoon parsley
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 8 ounce can tomato sauce
- 2 tablespoons minced parsley
- ¼ teaspoon oregano
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| Serves: 4 |
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| Cooking Time: Over one hour |
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| Instructions: |
| Steam whole head of cabbage in large steamer basket, covered, until leaves wilt, about 7-10 minutes. Set aside to cool. Meanwhile, place seitan in a food processor and pulse-blend until it resembles ground beef. Combine seitan, rice, onion, 1/2 teaspoon basil, parsley, oregano, garlic powder, salt and pepper in large bowl, mix well. Place ½ cup mixture in center or each cabbage leaf, fold ends of leaf over and roll up. Place in large frypan seam side down. Mix tomato sauce, remaining 1/2 teaspoon basil, parsley and oregano together and pour evenly over cabbage rolls. Cover pan; place over medium-low heat and cook for 45 minutes – 1 hour, until done. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4 |
| Amount Per Serving |
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Calories 283
Calories from Fat 19 |
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| % Daily Value* |
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| Total Fat 2g |
3% |
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| Saturated Fat 0g |
0% |
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| Mono Fat 0g |
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| Sodium 1045mg |
44% |
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| Total Carbs 25g |
8% |
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| Dietary Fiber 5g |
20% |
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| Protein 43g |
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| Iron |
13% |
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| Calcium |
5% |
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| Vitamin B-6 |
10% |
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| Vitamin C |
31% |
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| Vitamin E |
6% |
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| Vitamin A |
8% |
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| Selenium |
11% |
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| Manganese |
35% |
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| Copper |
10% |
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| Zinc |
4% |
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| Pantothenic acid |
4% |
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| Niacin |
8% |
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| Riboflavin |
6% |
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| Thiamin |
7% |
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| Folate |
9% |
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| Potassium |
12% |
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| Phosphorus |
8% |
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| Magnesium |
11% |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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