Cabbage rolls i
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Cabbage rolls i
  Cabbage    Vegetables    Rolls  
Last updated 6/12/2012 12:42:22 AM. Recipe ID 1353. Report a problem with this recipe.
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      Title: Cabbage rolls i
 Categories: Low-cal, Vegetables
      Yield: 4 Servings
 
      1    Stalk celery, diced
    1/4 c  Fine chop red onions
      3 tb Defatted chicken stock *
  1 1/2 c  Fine chop tomatoes
      2 tb Minced fresh basil
      1 tb Rice vinegar
      1 ts Minced fresh oregano
           CABBAGE ROLLS
    1/2 c  Chopped red onions
    1/2 c  Chopped mushrooms
      1 ts Minced garlic
      2 tb Defatted chicken stock *
      2 c  Cooked rice or barley
    1/2 c  Diced tomatoes
      3 tb Bread crumbs
      2 ts Low-sodium soy sauce
      1 tb Minced fresh parsley
    1/2 ts Curry powder
    1/4 ts 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.
 




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Recipe ID 1353 (Apr 03, 2005)

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