Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Stalk celery, diced 1 ts Minced garlic
1/4 c Fine chop red onions 2 tb Defatted chicken stock *
3 tb Defatted chicken stock * 2 c Cooked rice or barley
1 1/2 c Fine chop tomatoes 1/2 c Diced tomatoes
2 tb Minced fresh basil 3 tb Bread crumbs
1 tb Rice vinegar 2 ts Low-sodium soy sauce
1 ts Minced fresh oregano 1 tb Minced fresh parsley
CABBAGE ROLLS 1/2 ts Curry powder
1/2 c Chopped red onions 1/4 ts Ground black pepper
1/2 c Chopped mushrooms 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.

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