Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-cal Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Minced fresh oregano
CABBAGE ROLLS
1/2 c Chopped red onions
1/2 c Chopped mushrooms
1 t 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 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.
