Cabbage Rolls I Recipe

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Cabbage Rolls I Recipe

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Kneading the Dough

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Turn the dough 90% and take the far end of the dough and fold it in towards you.
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Cabbage Rolls I

Ingredients

1 stalk celery, diced
1/4 cup fine chop red onions
3 tbsp defatted chicken stock *
1 1/2 cup fine chop tomatoes
2 tbsp minced fresh basil
1 tbsp rice vinegar
1 tsp minced fresh oregano
1 cabbage rolls
1/2 cup chopped red onions
1/2 cup chopped mushrooms
1 tsp minced garlic
2 tbsp defatted chicken stock *
2 cup cooked rice or barley
1/2 cup diced tomatoes
3 tbsp bread crumbs
2 tsp low-sodium soy sauce
1 tbsp minced fresh parsley
1/2 tsp curry powder
1/4 tsp ground black pepper
8 medium cabbage leaves

Preparation

* 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.

Servings: 4