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1 | Stalk celery, diced |
1/4 Tasse | Fine chop red onions |
3 Esslöffel | Defatted chicken stock * |
1 1/2 Tasse | Fine chop tomatoes |
2 Esslöffel | basil minced, fresh |
1 Esslöffel | rice vinegar |
1 Teelöffel | oregano minced, fresh |
| Cabbage Rolls |
1/2 Tasse | red onions chopped |
1/2 Tasse | mushrooms chopped |
1 Teelöffel | garlic minced |
2 Esslöffel | Defatted chicken stock * |
2 Tasse | Cooked rice or barley |
1/2 Tasse | tomatoes diced |
3 Esslöffel | bread crumbs |
2 Teelöffel | soy sauce Low-sodium |
1 Esslöffel | parsley fresh, minced |
1/2 Teelöffel | curry powder |
1/4 Teelöffel | black pepper ground |
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,
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