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Cabbage Rolls I
| Ingredients | |||
| 1 | each | stalk celery, diced | |
| 1/4 | cup | red onions, finely chopped | |
| 3 | tablespoon | chicken, or vegetable stock | |
| 1/2 | cup | fine chop tomatoes | |
| 2 | tablespoon | minced fresh basil | |
| 1 | tablespoon | rice vinegar | |
| 1 | teaspoon | minced fresh oregano | |
| 1/2 | cup | red onions, chopped | |
| 1/2 | cup | mushrooms, chopped | |
| 1 | teaspoon | garlic, minced | |
| 2 | tablespoon | chicken stock, defatted * | |
| 2 | cup | cooked rice, or barley | |
| 1/2 | cup | tomatoes, diced | |
| 3 | tablespoon | bread crumbs | |
| 2 | teaspoon | soy sauce, low-sodium | |
| 1 | tablespoon | parsley fresh minced | |
| 2 | teaspoon | curry powder | |
| 4 | teaspoon | black pepper, ground | |
| 8 | each | medium cabbage leaves | |
Directions: | |||
| * Vegetarian use vegetable stock rather than chicken stock. To make sauce: In a 2 quart saucepan over medium-low heat, saute` the celery and onions in the stock for about 5 to 7 minutes. Add the tomatoes, basil, vinegar and oregano. Cover and simmer for 20 minutes. Set aside while you make the rolls. To make the cabbage rolls: In a small saucepan over low heat, saute` the onions, mushrooms and garlic in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper. 3. blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable. Drain. Place about 1/2 cup of mixture on each leaf. Roll the leaf tightly to enclose the filling. 4. Coat a 9x9 baking dish with no-stick spray. Add the rolls, seam side down. Spread 1 cup of the tomato sauce over the rolls. Cover with foil and bake at 400 F for 25 to 35 minutes. Serve the heated cabbage rolls with the remaining sauce. Per serving: 230 calories, 2 g fat (7%), 8. g dietary fiber, 9 g protein, 0 mg cholesterol, 422 mg sodium. A good source of vitamin C. | |||
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