Veggie cabbage rolls

1 Servings

Ingredients

Quantity Ingredient
1 Stalk celery; diced
¼ cup Red onions; finely chopped
3 tablespoons Defatted chicken stock *
1½ cup Tomatoes; finely chopped
2 tablespoons Fresh basil; Minced
1 tablespoon Rice vinegar
1 teaspoon Fresh oregano; Minced
½ cup Red onions; Chopped
½ cup Mushrooms; Chopped
1 teaspoon Garlic; Minced
2 tablespoons Defatted chicken stock *
2 cups Cooked rice; or barley
½ cup Tomatoes; Diced
3 tablespoons Bread crumbs
2 teaspoons Soy sauce; low sodium
1 tablespoon Fresh parsley; Minced
¼ teaspoon Ground black pepper
8 mediums Cabbage leaves

Directions

CABBAGE ROLLS

* 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. I usually freeze the head of cabbage so that I don't have to use the boiling water method to separate the leaves and end up with scalded fingers. Sources: Retrieved from: Jewish Food Recipe Archives Posted by: Annice Grinberg

(VSANNICE@...) Serves 4

Posted to Digest eat-lf.v096.n170 Date: Sat, 28 Sep 1996 20:17:17 -0600 From: "Robin Goldberg Isaacs" <isaacs@...>

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