Cabbage Rolls I

Directions

• Vegetarian use vegetable stock rather than chicken stock.

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. 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 ½ cup of mixture on each leaf. Roll the leaf tightly to enclose the filling. 4. Coat a 9×9 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℉ (200℃) 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.