Ingredients
- 8 cabbage leaves
- 1 stalk celery
- 2 cup rice (cooked)
- 3/4 cup onions (red)
- 1/2 cup fine tomatoes (chop)
- 1/2 cup tomatoes
- 1/2 cup mushrooms
- 3 tablespoon chicken
- 3 tablespoon bread crumbs
- 2 tablespoon chicken stock
- 4 teaspoon black pepper
- 2 teaspoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoon basil (minced fresh)
- 2 teaspoon curry powder
- 1 teaspoon garlic
- 1 teaspoon oregano (minced fresh)
- 1 tablespoon parsley (fresh minced)
* Vegetarian use vegetable stock rather than chicken stock.
To makesauce: In a 2 quart saucepan over medium-low heat, saute'the celery and onions in the stock for about 5 to 7 minutes. Addthe tomatoes, basil, vinegar and oregano. Cover and simmer for20 minutes. Set aside while you make the rolls.
To make the cabbagerolls: In a small saucepan over low heat,saute' the onions, mushrooms and garlic in the stock for 3 to 5minutes. Transfer to a large bowl. Stir in the rice or barley,tomatoes, bread crumbs, soy sauce, parsley, curry and pepper. 3. blanchthe cabbage leaves in boiling water for about 3 minutes,or until pliable. Drain. Place about 1/2 cup of mixture oneach leaf. Roll the leaf tightly to enclose the filling. 4. Coat a 9x9baking dish with no-stick spray. Add the rolls, seamside down. Spread 1 cup of the tomato sauce over the rolls.
Cover with foil and bake at 400 F for 25 to 35 minutes. Servethe 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 goodsource of vitamin C.