* Vegetarian use vegetable stock rather than chicken stock.

To makesauce: In a 2 litre 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 half 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 200ºC 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.