*  Exported from  MasterCook  *
 
                            Veggie Cabbage Rolls
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         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.
 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. 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.
 Sources:  
 Retrieved from:  Jewish Food Recipe Archives  
 http://www.eskimo.com/%7Ejefffree/recipes/ 
 Posted by:   Annice Grinberg (VSANNICE@WEIZMANN.WEIZMANN.AC.IL) Serves 4
 
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