Cabbage Rolls, Brown Rice, Roasted Beets, and Roasted Red Pepper Sauce

From Holly and Chris

Cabbage Rolls

Moosewood Low-Fat Favorites

1 large head green cabbage

2 medium onions

2 tsps olive oil

3 ½ c. chopped mushrooms

1 cup grated carrots

6 garlic cloves, pressed

¼ tsp dried thyme

½ tsp dried dill

¼ c. minced fresh parsley

1 tbsp fresh lemon juice

2 tbsp soy sauce

1 tbsp miso

12 oz cake tofu, pressed and mashed

1 c. tomato juice

Bring a large pot of water to a boil. Meanwhile, core the green cabbage and finely chop the onions. Carefully plunge the cabbage into the boiling water, cover, and cook for about 5 minutes or until the leaves pull away easily from the head. (Use 2 forks to test the readiness of the cabbage, one to steady the head in the water and the other to try to loosen a test leaf). Set aside 12 leaves to cool while you prepare the filling.

In a large skillet, sauté the onions in the oil for about 10 minutes, until translucent. Add the mushrooms, carrots, and garlic and cook, stirring often, for 3 minutes. Stir in the thyme, dill, and parsley and continue to cook until the mushrooms become soft and juicy. Add the lemon juice, soy sauce, miso, and mashed tofu and mix well. When the tofu is heated through, remove from the heat and set aside.

Preheat the oven to 350 degrees.

Assemble the rolls. Put about ½ c. of filling at the broad end of each cabbage leaf, fold the side edges toward the center over the filling, and then roll up lengthwise. Place the rolls, seam side down, in an unoiled baking pan and pour the tomato juice over them. Cover the pan tightly with foil and bake for 20 minutes, or until hot and steaming.

Baked Beets and Shallots

Moosewood Low-Fat Favorites

2 pounds fresh beets

½ pound shallots, peeled and quartered

1 tbsp vinegar

1 tbsp olive oil

1 tsp salt

¼ tsp ground black pepper

Preheat the oven to 400 degrees. Wash the beets and trim the stems and tails. Peel the shallots. Place the beets and shallots on a large sheet of foil and fold the edges together to seal tightly. Bake for about 1 hour, or until the beets are tender and easily pierced with a knife.

Remove the packet from the oven and set aside to cool. Meanwhile, in a bowl, stir together the vinegar, olive oil, salt, and pepper. When the beets are cool enough to handle, rub them to remoe the skin, then cut them into chunks or wedges. Place the beets and shallots in a serving bowl. Drizzle the dressing over them and toss well.

Roasted Red Pepper Sauce

Moosewood Low-Fat Favorites

Preheat oven to 500 degrees. Cut peppers in half, seed and stem. Lightly toss in oil. Place cut side down on baking sheet and roast for 25 minutes. Place peppers in bowl and cover with plastic until room temperature. Remove the skins from the pepper.

Puree 2/3 cup roasted peppers with 1/3 cup buttermilk.