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Cabbage Rolls

Ingredients
  • 1 stalk celery, diced
  • 1/4 cup fine chop red onions
  • 3 Tbsp stock
  • 1 1/2 cup fine chop tomatoes
  • 2 Tbsp minced fresh basil
  • 1 Tbsp rice vinegar
  • 1 tsp minced fresh oregano
  • 1/2 cup chopped red onions
  • 1/2 cup chopped mushrooms
  • 1 tsp minced garlic
  • 2 Tbsp stock
  • 2 cups cooked rice or barley
  • 1/2 cup diced tomatoes
  • 3 Tbsp bread crumbs
  • 2 tsps low-sodium soy sauce
  • 1 Tbsp minced fresh parsley
  • 1/2 tsp curry powder
  • 1/4 tsp ground black pepper
  • 8 cabbage leaves
Ingredients
  • 8 cabbage leaves
Instructions

Yield: 4 servings. 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. 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. 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.

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