Cabbage Rolls I

Directions

1. 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.
2. 2
   Add the tomatoes, basil, vinegar and oregano.
3. 3
   Cover and simmer for 20 minutes.
4. 4
   Set aside while you make the rolls.
5. 5
   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.
6. 6
   Transfer to a large bowl.
7. 7
   Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
8. 8
   3.
9. 9
   Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable.
10. 10
    Drain.
11. 11
    Place about 1/2 cup of mixture on each leaf.
12. 12
    Roll the leaf tightly to enclose the filling.
13. 13
    4.
14. 14
    Coat a 9x9 baking dish with no-stick spray.
15. 15
    Add the rolls, seam side down.
16. 16
    Spread 1 cup of the tomato sauce over the rolls.
17. 17
    Cover with foil and bake at 400F (200C) for 25 to 35 minutes.
18. 18
    Serve the heated cabbage rolls with the remaining sauce.
19. 19
    Per serving: 230 calories, 2 g fat (7%), 8. g dietary fiber, 9 g protein, 0 mg cholesterol, 422 mg sodium.
20. 20
    A good source of vitamin C.