* Vegetarian use vegetable stock rather than chicken stock.
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
2 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. 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 4 F for 25 to 35 minutes. Serve
the heated cabbage rolls with the remaining sauce.
Per serving: 23 calories, 2 g fat (7%), 8. g dietary fiber,
9 g protein, mg cholesterol, 422 mg sodium. A good
source of vitamin C.
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