Selfadvocatenet.com Recipe for Month of Dec
We love the subtle flavor of cinnamon with fresh mint in these vegetarian cabbage rolls stuffed with couscous, olives and feta cheese. Don’t worry if your cabbage leaves tear a little when you pull them off the head; they will wrap up just fine.
As a precaution you can cook a couple extra leaves and roll two partly overlapping if needed. Serve with roasted butternut squash tossed with olive oil, cinnamon and garlic. To double this recipe, use 2 large skillets and prepare one 4-serving recipe in each.
Total: 40 mins Servings: 4
Make Ahead Tip: Prepare through Step 5; cool sauce; refrigerate sauce and cabbage rolls separately for up to 8 hours. Reheat the sauce before finishing with Step 6.
Serving Size: 2 rolls & 1/3 cup sauce
Per Serving: 334 calories; protein 11.2g 22% DV; carbohydrates 48.8g 16% DV; dietary fiber 9.3g 37% DV; sugars 7.7g; fat 12.4g 19% DV; saturated fat 3.1g 16% DV; cholesterol 11mg 4% DV; vitamin a iu 1855.8IU 37% DV; vitamin c 33.2mg 55% DV; folate 55mcg 14% DV; calcium 125.9mg 13% DV; iron 2.5mg 14% DV; magnesium 32.3mg 12% DV; potassium 497.8mg 14% DV; sodium 685.5mg 27% DV; thiamin 0.1mg 11% DV; added sugar 1g.
Exchanges: 2 1/2 starch, 1 vegetable, 2 fat
This recipe on website called Eating Well go the link here