Recipe Details

Summary

Name: Cabbage Rolls I

Category: Rice

Ingredients and Directions

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

* 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.