Cabbage rolls i

4 servings

Ingredients

Quantity Ingredient
1 Stalk celery, diced
¼ cup Fine chop red onions
3 tablespoons Defatted chicken stock *
1½ cup Fine chop tomatoes
2 tablespoons Minced fresh basil
1 tablespoon Rice vinegar
1 teaspoon Minced fresh oregano
CABBAGE ROLLS
½ cup Chopped red onions
½ cup Chopped mushrooms
1 teaspoon Minced garlic
2 tablespoons Defatted chicken stock *
2 cups Cooked rice or barley
½ cup Diced tomatoes
3 tablespoons Bread crumbs
2 teaspoons Low-sodium soy sauce
1 tablespoon Minced fresh parsley
½ teaspoon Curry powder
¼ teaspoon Ground black pepper
8 Medium cabbage leaves

Directions

* Vegetarian use vegetable stock rather than chicken stock. 1. 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. 2. 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. 3.

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. 4. 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%), 8. g dietary fiber, : 9 g protein, 0 mg cholesterol, 422 mg sodium. A good : source of vitamin C.

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