CABBAGE ROLLS I

Servings: 4
Ingredients:

1    Stalk celery, diced
1/4 c  Fine chop red onions
3 tb Defatted chicken stock *
1 1/2 c  Fine chop tomatoes
2 tb Minced fresh basil
1 tb Rice vinegar
1 ts Minced fresh oregano
CABBAGE ROLLS
1/2 c  Chopped red onions
1/2 c  Chopped mushrooms
1 ts Minced garlic
2 tb Defatted chicken stock *
2 c  Cooked rice or barley
1/2 c  Diced tomatoes
3 tb Bread crumbs
2 ts Low-sodium soy sauce
1 tb Minced fresh parsley
1/2 ts Curry powder
1/4 ts Ground black pepper
8    Medium cabbage leaves

* 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 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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