Cabbage Rolls II

Ingredients

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

Directions

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