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Cabbage Rolls #6


Home | Recipes | C
Low-fat/cal Vegetables

Ingredients:

  • 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

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.
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini