Recipe number 9770 is

Cabbage Rolls I

The ingredients are:
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 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

The recipe yield is:
4 servings

* 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.

Low-Cal; Vegetables

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