Cabbage Stuffed Shells Recipe

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Onion1 , minced
 Garlic1 Clove (5 gm), minced
 Canola oil1 Tablespoon
 Cabbage2 1⁄2 Cup (40 tbs), finely chopped
 Cottage cheese1 Cup (16 tbs) (Preferably Low Fat)
 Dill weed1⁄2 Teaspoon
 Jumbo shells16 Large
 Yogurt1 Cup (16 tbs)
 Cucumber1 Large, shredded
 Soy sauce1 Teaspoon (Preferably Low-Sodium)

Nutrition Facts

Serving size

Calories 304 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2.1 g10.4%

Trans Fat 0 g

Cholesterol 13 mg

Sodium 295.1 mg12.3%

Total Carbohydrates 44 g14.8%

Dietary Fiber 3.8 g15.3%

Sugars 9.7 g

Protein 16 g32.2%

Vitamin A 5.1% Vitamin C 36.1%

Calcium 17.1% Iron 9.9%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large nonstick frying pan, sauté the onions and garlic in the oil until sort, about 4 minutes.
2. Add the cabbage; cover and cook over low heat for about 5 to 6 minutes, or until the cabbage is tender.
3. Cool it for about 15 minutes.
4. Stir in the cottage cheese and dill.
5. In a large pot of boiling water, cook the shells until just tender; drain and set aside.
6. Stuff the shells with the cabbage mixture.

SERVING
7. In a small bowl, mix together the yogurt, cucumbers, and soy sauce.
8. Serve the shells at room temperature with the cucumber sauce on the side.
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