Slice cabbage diagonally. Pour hot water over it to make it limp. Drain. Mix rice, couscous,
raisins and corn and set aside. Mix tomato with all other ingredients and spread 1 C in the
bottom of a large ceramic casserole lightly coated with non-stick spray. Cover with layers of the
cabbage and the rice mixture. Top with the rest of the tomato mixture and cover with foil. Bake
at 325° F. for 30 to 45 minutes, until bubbly. Serve hot with whole wheat bread and a salad.
This dish is similar to a savory stuffed cabbage, but the difficulties and disasters of stuffing have
been avoided. For a fancier dish, the rice mixture can be rolled into cabbage leaves and skewered
with a toothpick. Green peppers can be stuffed instead of using cabbage.
4 servings, each: Calories 567, Fat 3.79 g (5% cff), Carbohydrate 10.02 g, Protein 15.98 g (11%)
½ head cabbage
2 C cooked brown rice
½ C whole wheat couscous
1 12oz. can tomato sauce
¼ C raisins (optional)
1 can chopped tomatoes
½ C fresh or frozen corn
1 t fresh lemon juice
1 T brown sugar or brown rice syrup
¼ t each: cardamon, coriander, curry powder, pepper,
garlic powder and a pinch of allspice
1/8 t ground cloves (optional)
| ©2000 Dr. Neal Pinckney |  |
Healing Heart
Foundation www.kumu.org |