Veggie Cabbage Rolls

* Exported from MasterCook *

Veggie Cabbage Rolls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Stalk celery -- diced
1/4 Cup red onions -- finely chopped
3 Tablespoons Defatted chicken stock *
1 1/2 Cups tomatoes -- finely chopped
2 Tablespoons fresh basil -- Minced
1 Tablespoon Rice vinegar
1 Teaspoon fresh oregano -- Minced
CABBAGE ROLLS
1/2 Cup red onions -- Chopped
1/2 Cup mushrooms -- Chopped
1 Teaspoon garlic -- Minced
2 Tablespoons Defatted chicken stock *
2 Cups Cooked rice -- or barley
1/2 Cup tomatoes -- Diced
3 Tablespoons bread crumbs
2 Teaspoons soy sauce -- low sodium
1 Tablespoon fresh parsley -- Minced
1/4 Teaspoon 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. 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

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