Vegetarian Cabbage rolls
(Serves: 4 people)
Ingredients - Sauce
- 1 stalk celery -- diced
- 1/4 cup red onions -- finely chopped
- 3 tablespoons Defatted chicken stock *
- 1 1/2 cups tomatoes -- finely chopped
- 2 tablespoons fresh basil -- Minced
- 1 tablespoon Rice vinegar
- 1 teaspoon fresh oregano -- Minced
Ingredients - Cabbage rolls
- 1/2 cup red onions -- Chopped
- 1/2 cup mushrooms -- Chopped
- 1 teaspoon garlic -- Minced
- 2 tablespoons Defatted chicken stock *
- 2 cups Cooked rice -- or barley
- 1/2 cup tomatoes -- Diced
- 3 tablespoons bread crumbs
- 2 teaspoons soy sauce, low sodium
- 1 tablespoon fresh parsley -- Minced
- 1/4 teaspoon Ground black pepper
- 8 medium cabbage leaves
* Vegetarian use vegetable stock rather than chicken stock.
Directions
- 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.
- 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.
- 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.
- 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.
Information
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.
I usually freeze the head of cabbage so that I don't have to use the boiling
water method to separate the leaves and end up with scalded fingers.
Back to the cabbage page.
