Cabbage rolls i
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stalk celery, diced | |
| ¼ | cup | Fine chop red onions |
| 3 | tablespoons | Defatted chicken stock * |
| 1½ | cup | Fine chop tomatoes |
| 2 | tablespoons | Minced fresh basil |
| 1 | tablespoon | Rice vinegar |
| 1 | teaspoon | Minced fresh oregano |
| CABBAGE ROLLS | ||
| ½ | cup | Chopped red onions |
| ½ | cup | Chopped mushrooms |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Defatted chicken stock * |
| 2 | cups | Cooked rice or barley |
| ½ | cup | Diced tomatoes |
| 3 | tablespoons | Bread crumbs |
| 2 | teaspoons | Low-sodium soy sauce |
| 1 | tablespoon | Minced fresh parsley |
| ½ | teaspoon | Curry powder |
| ¼ | teaspoon | Ground black pepper |
| 8 | Medium cabbage leaves | |
Directions
* Vegetarian use vegetable stock rather than chicken stock. 1. 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. 2. 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 ½ 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.