* Exported from MasterCook * Veggie Cabbage Rolls Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cabbage Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Celery rib -- diced 1/4 c Red onions -- finely chopped 3 tb Defatted chicken stock * 1 1/2 c Tomatoes -- finely chopped 2 tb Fresh basil -- minced 1 tb Rice vinegar 1 ts Fresh oregano -- minced Cabbage rolls: 1/2 c Red onions -- chopped 1/2 c Mushrooms -- chopped 1 ts Garlic -- minced 2 tb Defatted chicken stock * 2 c Cooked rice or barley 1/2 c Tomatoes -- diced 3 tb Bread crumbs 2 ts Low sodium soy sauce 1 tb Fresh parsley -- minced 1/4 ts Black pepper -- ground 8 md Cabbage leaves * Vegetarian use vegetable stock rather than chicken stock. Sauce: In a 2 qt saucepan over medium-low heat, sauté 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. Cabbage Rolls: In a small saucepan over low heat, sauté 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. 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. 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. Yield: 4 Servings Recipe FROM: Jewish Food Recipe Archives Posted by: Annice Grinberg - - - - - - - - - - - - - - - - - -