Mexican Cabbage Rolls (Vegetarian)

thedreamhazer

I'm home from work. I have less than an hour until my boyfriends gets home, and I want to have dinner ready. We have very few groceries in the house.
Luckily, I'm good friends with the allrecipes.com ingredients search.

I didn't follow any recipe exactly, but I did get inspired to make cabbage rolls. Unfortunately, I lacked tomato soup, which all the recipes called for as a topping. But I had salsa. Thus, the following recip was born:

Ingredients:
5 large cabbage leaves
.75 cups dry instant brown rice
1.25 cups dry potato flakes
1 packet taco seasoning
1 cup salsa
2 cups frozen veggies

Preheat oven to 375. Lightly steam cabbage, until leaves are al dente. Boil 2 cups water. Add in brown rice and taco seasoning. Cook until rice is tender. Remove from heat and add in potato flakes. Add cool water until reaches desired consistency (you'll probably want it slightly less stiff than typically mashed potatoes). Heat veggies in pan.
Fill five cabbage leaves with scoop of potato mix and scoop of veggies. Roll up, stick with toothpick if you have (not necessary if you're a good roller). Place rolls in small cake pan (I use my handy 9-in round cake pan!). Top with salsa.
Bake at 375 for 15-20 minutes.

Enjoy! My boyfriend and I loved these!

Serves 2.

Calories: 449
Sodium: 1880 (had to put this because it is high if you're not using low sodium taco mix!)
Fat: 1
Protein: 17
Carbs: 100