{"id":329896,"date":"2010-02-17T06:11:00","date_gmt":"2010-02-17T11:11:00","guid":{"rendered":"tag:www.vegan-food.net:\/\/cf252cf341c80521461ec3ebb6d405c7"},"modified":"2010-02-17T06:11:00","modified_gmt":"2010-02-17T11:11:00","slug":"repollo-relleno-en-salsa-de-chipolte-stuffed-cabbage-in-chipolte-sauce-grains-rice","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/329896","title":{"rendered":"Repollo Relleno En Salsa De Chipolte (Stuffed Cabbage in Chipolte Sauce)( Grains &#8211; Rice )"},"content":{"rendered":"<p><strong>Daily Random Recipe<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul><UL><br \/>\n<LI>1 head of cabbage<br \/>\n<LI>2 cups of cooked rice<br \/>\n<LI>1 T garlic, chopped<br \/>\n<LI>1\/4 cup almonds, blanched and peeled<br \/>\n<LI>1\/4 cup sliced green olives<br \/>\n<LI>1\/4 cup parsley, chopped<br \/>\n<LI>1 t thyme<br \/>\n<LI>1\/4 cup chopped zucchini<br \/>\n<LI>Sea salt to taste<br \/>\n<LI>Chipolte sauce<br \/>\n<LI>4 medium tomatoes, roasted<br \/>\n<LI>3 chipolte chiles, seeded and washed<br \/>\n<LI>2 cloves of garlic<br \/>\n<LI>Salt to taste<br \/>\n<\/UL><\/ul>\n<p \/><strong>METHOD:<\/strong><br \/>Remove the centre core and outer leaves from 1 head of cabbage and drop it into boiling water. Lift out after a few minutes and remove the soft leaves. Repeat, immersing the head and removing leaves until you have separated 12 of them.<br \/>\n\t<P>In a large bowl, mix the rice, garlic, almonds, olives, parsley, thyme, zucchini and salt. Put a portion of this mixture into the middle of each cabbage leaf, fold the sides over and then roll them up into a packet. Preheat the oven to 375F\/190C.<br \/>\n\t<P>To prepare the sauce, put the tomatoes, chillies and garlic in a blender and puree and strain. Add the salt to taste. Pour the sauce over the cabbage rolls, cover and bake for 20 minutes. <\/p>\n<p \/><strong>NOTES:<\/strong><br \/>&#8216;A Taste of Mexico&#8217; by Kippy Nigh.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Daily Random Recipe INGREDIENTS: 1 head of cabbage 2 cups of cooked rice 1 T garlic, chopped 1\/4 cup almonds, blanched and peeled 1\/4 cup sliced green olives 1\/4 cup parsley, chopped 1 t thyme 1\/4 cup chopped zucchini Sea salt to taste Chipolte sauce 4 medium tomatoes, roasted 3 chipolte chiles, seeded and washed [&hellip;]<\/p>\n","protected":false},"author":150,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-329896","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/329896","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/150"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=329896"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/329896\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=329896"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=329896"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=329896"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}