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Vegetable Stuffed Christmas Bouquetiers Recipe
|White wine||1⁄4 Cup (4 tbs)|
|Chicken stock||1⁄4 Cup (4 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), mashed|
|Cabbage||1⁄2 , quartered, cored and sliced into thin strips|
|Red tomatoes||5 Medium|
Serving size: Complete recipe
Calories 384 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 0.56 g2.8%
Trans Fat 0 g
Cholesterol 1.8 mg
Sodium 306.3 mg12.8%
Total Carbohydrates 71 g23.8%
Dietary Fiber 25.3 g101.2%
Sugars 35.9 g
Protein 21 g41.6%
Vitamin A 122.4% Vitamin C 719.1%
Calcium 31.5% Iron 31.6%
*Based on a 2000 Calorie diet
Add the cabbage and cover tightly.
Simmer until all of the liquid disappears, stirring frequently, about 1 hour or longer.
When done, remove the cabbage from the pot and cool.
Par cook the cauliflower, in rapidly boiling salted water for about 5 minutes, then add the broccoli.
Remove the vegetables from the pot when they are tender but still crisp.
Plunge them into ice water to stop the cooking process.
Break the cauliflower and broccoli into flowerettes.
Core the tomatoes and flatten the ends by shaving them slightly with a knife so they sit nicely on plates.
Cut each tomato in half scoop out the pulp and discard it.
Fill each tomato with cabbage, cauliflower, and broccoli.