How Long Can Cooked Cabbage Sit Out

Recipe

Yields: 6 servings

Prep Time: 0 hours 22 mins

Cook Time: 0 hours 56 mins

Total Time: 1 hour 38 mins

1 large head green cabbage (2-21/4 pounds)

1 tbsp. olive oil

3/4 c. sliced carrots

1/3 c. chopped onions

1/3 c. chopped green peppers

2 cloves garlic, minced

1 c. sliced yellow summer squash

1 c. chopped tomatoes

3/4 tsp. caraway seeds, crushed

1/2 tsp. dried oregano

2 c. cooked brown, or white rice

1 c. cooked or canned red kidney beans, rinsed and drained

3/4 c. shredded reduced-fat sharp cheddar cheese

1 egg, beaten

1/4 c. minced fresh parsley

salt

ground black pepper

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Place the cabbage in a large saucepan. Pour in enough water to cover. Bring to a boil over high heat. Reduce the heat to low, cover and simmer for 10 minutes. Drain the cabbage and let stand in a colander for 10 minutes, or until cool enough to handle.
Transfer the cabbage to a large piece of double-layer cheesecloth (large enough to be wrapped around the entire cabbage). Spread and flatten as many of the soft outer cabbage leaves as possible, without breaking them off. Cut out the inner leaves of the cabbage and discard the core. (Leave the very bottom of the cabbage to which the outer leaves are attached.) Chop the inner leaves to make 2 1/4 cups; set aside.
In a large no-stick skillet over medium heat, warm the oil. Add the carrots, onions, green peppers and garlic. Saute for 2 to 3 minutes. Reduce the heat to medium-low, cover and cook for 5 minutes. Add the chopped cabbage, squash, tomatoes, caraway seeds and oregano. Cook, covered, for 5 to 8 minutes, or until the vegetables are tender. Stir in the rice, beans, Cheddar, egg and parsley. Season to taste with the salt and black pepper.
Mound the vegetable mixture in the center of the hollowed-out cabbage. Fold the outer leaves firmly around the mixture, reshaping the cabbage. Gather up the cheesecloth tightly around the filled cabbage and tie the top of the cheesecloth with kitchen string.
Carefully transfer the filled cabbage to a large saucepan. Add 2" water. Bring to a boil over high heat. Reduce the heat to low, cover and simmer for 20 to 30 minutes, or until the cabbage is tender. Carefully remove the cabbage from the saucepan; let stand for 10 minutes. Remove and discard the cheesecloth. To serve, place the cabbage on a serving plate and cut into wedges.

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