Cabbage Rolls II

Ingredients

 * 1 stalk celery, diced
 * 1/4 cup fine chop red onions
 * 3 tbsp defatted chicken stock *
 * 1 1/2 cup fine chop tomatoes
 * 2 tbsp minced fresh basil
 * 1 tbsp rice vinegar
 * 1 tsp minced fresh oregano
 * cabbage rolls
 * 1/2 cup chopped red onions
 * 1/2 cup chopped mushrooms
 * 1 tsp minced garlic
 * 2 tbsp defatted chicken stock *
 * 2 cup cooked rice or barley
 * 1/2 cup diced tomatoes
 * 3 tbsp bread crumbs
 * 2 tsp low-sodium soy sauce
 * 1 tbsp minced fresh parsley
 * 1/2 tsp curry powder
 * 1/4 tsp ground black pepper
 * 8 medium cabbage leaves

Directions

 * vegetarian use vegetable stock rather than chicken stock. 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. 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. 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. 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%), G dietary fiber, : 9 g protein, 0 mg cholesterol, 422 mg sodium. A good : source of vitamin c