| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Stalk celery; diced |
| 1/4 |
c |
Red onions; finely chopped |
| 3 |
tb |
Defatted chicken stock * |
| 1 1/2 |
c |
Tomatoes; finely chopped |
| 2 |
tb |
Fresh basil; Minced |
| 1 |
tb |
Rice vinegar |
| 1 |
ts |
Fresh oregano; Minced |
| 1/2 |
c |
Red onions; Chopped |
| 1/2 |
c |
Mushrooms; Chopped |
| 1 |
ts |
Garlic; Minced |
| 2 |
tb |
Defatted chicken stock * |
| 2 |
c |
Cooked rice; or barley |
| 1/2 |
c |
Tomatoes; Diced |
| 3 |
tb |
Bread crumbs |
| 2 |
ts |
Soy sauce; low sodium |
| 1 |
tb |
Fresh parsley; Minced |
| 1/4 |
ts |
Ground black pepper |
| 8 |
md |
Cabbage leaves |
INSTRUCTIONS
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 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. 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
http://www.eskimo.com/%7Ejefffree/recipes/ Posted by: Annice Grinberg
(VSANNICE@WEIZMANN.WEIZMANN.AC.IL) Serves 4
Posted to Digest eat-lf.v096.n170
Date: Sat, 28 Sep 1996 20:17:17 -0600
From: "Robin Goldberg Isaacs" <isaacs@rmi.net>
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”