Veggie cabbage rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stalk celery; diced | |
| ¼ | cup | Red onions; finely chopped |
| 3 | tablespoons | Defatted chicken stock * |
| 1½ | cup | Tomatoes; finely chopped |
| 2 | tablespoons | Fresh basil; Minced |
| 1 | tablespoon | Rice vinegar |
| 1 | teaspoon | Fresh oregano; Minced |
| ½ | cup | Red onions; Chopped |
| ½ | cup | Mushrooms; Chopped |
| 1 | teaspoon | Garlic; Minced |
| 2 | tablespoons | Defatted chicken stock * |
| 2 | cups | Cooked rice; or barley |
| ½ | cup | Tomatoes; Diced |
| 3 | tablespoons | Bread crumbs |
| 2 | teaspoons | Soy sauce; low sodium |
| 1 | tablespoon | Fresh parsley; Minced |
| ¼ | teaspoon | Ground black pepper |
| 8 | mediums | Cabbage leaves |
Directions
CABBAGE ROLLS
* 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. I usually freeze the head of cabbage so that I don't have to use the boiling water method to separate the leaves and end up with scalded fingers. Sources: Retrieved from: Jewish Food Recipe Archives Posted by: Annice Grinberg
(VSANNICE@...) Serves 4
Posted to Digest eat-lf.v096.n170 Date: Sat, 28 Sep 1996 20:17:17 -0600 From: "Robin Goldberg Isaacs" <isaacs@...>