*  Exported from  MasterCook  *

                             CABBAGE ROLLS I

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-cal                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Minced fresh oregano
                        CABBAGE ROLLS
     1/2   c            Chopped red onions
     1/2   c            Chopped mushrooms
   1       t            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

  * Vegetarian use vegetable stock rather than chicken stock.

  1. To make sauce: In a 2 quart saucepan over medium-low heat, sauté
     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,
     sauté 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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