Cabbage Rolls I Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
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,
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp