| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Vegetarian |
Low-cal, Vegetables |
4 |
Servings |
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 |
INSTRUCTIONS
* 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
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