Cabbage Rolls I

Posted by Gargantua on December 19, 2006 at 11:30 pm · Under Rice

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 9×9
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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