| 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>
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