Cabbage Rolls

Title:
Cabbage Rolls

Yield:
4 Servings

Categories:
Low-cal,
Vegetables




Ingredients:





     1    Stalk celery, diced


   1/4 c  Fine chop red onions


     3 tb Defatted chicken stock *


 1 1/2 c  Fine chop tomatoes


     2 tb Minced fresh basil


     1 tb Rice vinegar


     1 ts Minced fresh oregano


          CABBAGE ROLLS


   1/2 c  Chopped red onions


   1/2 c  Chopped mushrooms


     1 ts Minced garlic


     2 tb Defatted chicken stock *


     2 c  Cooked rice or barley


   1/2 c  Diced tomatoes


     3 tb Bread crumbs


     2 ts Low-sodium soy sauce


     1 tb Minced fresh parsley


   1/2 ts Curry powder


   1/4 ts Ground black pepper


     8    Medium cabbage leaves






 * 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 1/2 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini