Cabbage Rolls II

Sauce

 * 1 stalk celery, diced
 * ¼ cup fine chop red onions
 * 3 tbsp defatted chicken stock (vegetarians use vegetable stock rather than chicken stock)
 * 1½ cup fine chop tomatoes
 * 2 tbsp minced fresh basil
 * 1 tbsp rice vinegar
 * 1 tsp minced fresh oregano

Cabbage rolls

 * ½ cup chopped red onions
 * ½ cup chopped mushrooms
 * 1 tsp minced garlic
 * 2 tbsp defatted chicken stock (vegetarians use vegetable stock rather than chicken stock)
 * 2 cup cooked rice or barley
 * ½ cup diced tomatoes
 * 3 tbsp bread crumbs
 * 2 tsp low-sodium soy sauce
 * 1 tbsp minced fresh parsley
 * ½ tsp curry powder
 * ¼ tsp ground black pepper
 * 8 medium cabbage leaves

Sauce

 * 1) In a 2 quart saucepan over medium-low heat, sauté the celery and onions in the stock for about 5 to 7 minutes.
 * 2) Add the tomatoes, basil, vinegar and oregano.
 * 3) Cover and simmer for 20 minutes.
 * 4) Set aside while you make the rolls.

Cabbage rolls

 * 1) In a small saucepan over low heat, saute" the onions, mushrooms and garlic in the stock for 3 to 5 minutes.
 * 2) Transfer to a large bowl.
 * 3) Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
 * 4) Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable.
 * 5) Drain.
 * 6) Place about ½ cup of mixture on each leaf.
 * 7) Roll the leaf tightly to enclose the filling.
 * 8) Coat a 9x9 baking dish with no-stick spray.
 * 9) Add the rolls, seam side down.
 * 10) Spread 1 cup of the tomato sauce over the rolls.
 * 11) Cover with foil and bake at 400°F for 25 to 35 minutes.
 * 12) Serve the heated cabbage rolls with the remaining sauce.

Nutritional information
Per serving: 230 calories, 2 g fat (7%), g dietary fiber, : 9 g protein, 0 mg cholesterol, 422 mg sodium. A good source of vitamin C