vegetarian

WIC Inspired Recipes – Stuffed Cabbage Rolls

STUFFED CABBAGE ROLLS

2 tbsp olive oil

1 cup onion, diced

2 tbsp garlic, minced

1 cup mushrooms, finely chopped

½ cup carrot, finely diced

1 green onion stalk, sliced

1 cup brown rice

1 head of cabbage

2 cups Tomato sauce

Seasonings: Salt, Pepper, Basil, Thyme, & Paprika

Preheat the oven to 350 degrees and prepare ingredients by chopping vegetables and cooking brown rice according to the package instructions.

Heat olive oil in a large skillet over medium heat and cook the onions until golden, about 10 min. Add garlic, mushrooms, carrot, green onion, and seasonings. Cook until the veggies are tender, about 8 – 10 minutes. Stir in the brown rice and 1/2 cup of tomato sauce, then remove from heat. Coat the bottom of a 9 x 13 baking dish with a thin layer of tomato sauce.

Core a head of cabbage and bring to a boil in a large pot, until the cabbage leaves start to come apart. Fill each cabbage leaf with 2 – 4 tablespoons of the rice and vegetable mixture (depending on the size of the cabbage leaves), then roll the leaf up like a burrito, tucking in each end. Continue filling the leaves until there is no more mixture left, line the filled and rolled cabbage leaves in the baking tray.

Cover with the remaining tomato sauce and cook for 45 minutes. Makes about 5 servings.

WIC Inspired Recipes – Ratatouille

Cuddle up with the family and watch the Disney movie Ratatouille while having some ratatouille for dinner! This recipe is an easy comfort food that includes lots of veggies and goes perfect with garlic bread.

Ratatouille

4 tbsp olive oil

4 garlic cloves (minced)

1/2 small onion (chopped)

1/3 cup shredded carrots

14 oz can crushed tomatoes

1/4 cup fresh basil

1/4 cup fresh parsley

1 small eggplant (thinly sliced, about ⅛ inch thick)

1 zucchini (thinly sliced, about ⅛ inch thick)

1 yellow squash (thinly sliced, about ⅛ inch thick)

3 Roma tomatoes (thinly sliced, about ⅛ inch thick)

1 tsp dried basil

1/2 tsp dried parsley

salt (to taste)

black pepper (to taste)

Parmesan cheese (shredded)

Try to use the freshest produce possible, not those tomatoes that look like you should use them up before they go bad. You want the ratatouille to have a nice, even texture and the vegetables are easier to slice when they are fresh. Slice the eggplant, zucchini, yellow squash & tomatoes as evenly as possible to ensure they cook evenly in the oven.

Preheat the oven to 375F. In a large nonstick pan, heat 2 tbsp of olive oil over medium high heat. Add in the onion, garlic, and carrot and cook about 5 – 7 minutes until tender.

Next, add in the crushed tomatoes and seasonings, simmer for 15 minutes. Taste and adjust the seasoning as needed. Once the sauce has thickened, pour into a 2 quart baking dish.

Arrange the sliced vegetables in a circular pattern standing upright in the dish over the sauce. Brush with the remaining olive oil.

Cover and bake for 40 minutes, then uncover and bake until vegetables are tender and easily pierced with a fork.

Sprinkle shredded parmesan cheese evenly on top and serve immediately.

Tasty Tip: Garlic bread is a perfect addition to this recipe!

WIC INSPIRED RECIPE FROM JC FOOD MART

Get all your WIC groceries in one easy stop at any JC Food Mart location in San Antonio Bilingual clerks personally help you get all your WIC foods without all the hassle.

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