Cabbage rolls Recipe

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Cabbage rolls

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Categories:	Asian, Bakery, Cabbage, Chinese, Ethnic, Low-calorie, Pastry, Rolls, Vegetables	Rating:	no rating.
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Ingredients:

Procedures:

1	* vegetarian use vegetable stock rather than chicken stock.
2	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.
3	Add the tomatoes, basil, vinegar and oregano.
4	Cover and simmer for 20 minutes.
5	Set aside while you make the rolls.
6	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.
7	Transfer to a large bowl.
8	Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
9	Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable.
10	Drain.
11	Place about ?cup of mixture on each leaf.
12	Roll the leaf tightly to enclose the filling.
13	Coat a 9x9 baking dish with no-stick spray.
14	Add the rolls, seam side down.
15	Spread 1 cup of the tomato sauce over the rolls.
16	Cover with foil and bake at 400°F for 25 to 35 minutes.
17	Serve the heated cabbage rolls with the remaining sauce.
18	Per serving: 230 calories, 2 g fat (7%), G dietary fiber, : 9 g protein, 0 mg cholesterol, 422 mg sodium.
19	A good : source of vitamin c

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