Cabbage Rolls I
Finally make those cabbage rolls you've always wanted to try with this simple and delicious recipe.
Yield
4 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
celery stalks
diced |
|
| ¼ | cup |
red onion
finely chopped |
|
| 3 | tablespoons |
chicken broth
or vegetable stock |
|
| ½ | cup |
tomatoes
finely chopped |
|
| 2 | tablespoons |
basil
minced fresh |
|
| 1 | tablespoon |
rice vinegar
|
|
| 1 | teaspoon |
oregano
minced fresh |
|
| ½ | cup |
red onion
chopped |
|
| ½ | cup |
mushrooms
chopped |
*
|
| 1 | teaspoon |
garlic
minced |
|
| 2 | tablespoons |
chicken broth
defatted * |
|
| 2 | cups |
rice
cooked rice, or barley |
|
| ½ | cup |
tomatoes
diced |
|
| 3 | tablespoons |
bread crumbs
|
|
| 2 | teaspoons |
soy sauce, tamari
low-sodium |
|
| 1 | tablespoon |
parsley leaves
fresh minced |
|
| 2 | teaspoons |
curry powder
|
|
| 4 | teaspoons |
black pepper
fresh ground |
|
| 8 | leaves |
cabbage
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
celery stalks
diced |
|
| 59 | ml |
red onion
finely chopped |
|
| 45 | ml |
chicken broth
or vegetable stock |
|
| 118 | ml |
tomatoes
finely chopped |
|
| 3E+1 | ml |
basil
minced fresh |
|
| 15 | ml |
rice vinegar
|
|
| 5 | ml |
oregano
minced fresh |
|
| 118 | ml |
red onion
chopped |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 5 | ml |
garlic
minced |
|
| 3E+1 | ml |
chicken broth
defatted * |
|
| 473 | ml |
rice
cooked rice, or barley |
|
| 118 | ml |
tomatoes
diced |
|
| 45 | ml |
bread crumbs
|
|
| 1E+1 | ml |
soy sauce, tamari
low-sodium |
|
| 15 | ml |
parsley leaves
fresh minced |
|
| 1E+1 | ml |
curry powder
|
|
| 2E+1 | ml |
black pepper
fresh ground |
|
| 8 | leaves |
cabbage
|
*
|
Directions
- Vegetarian use vegetable stock rather than chicken stock.
To make sauce: In a 2 quart 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. To make the 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. 3. Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable. Drain. Place about ½ 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℉ (200℃) 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.
