Wednesday, December 9, 2009

Cabbage Rolls

  • Sauce:
    1 stalk celery, diced1/4 cup red onions, finely chopped3 tablespoons chicken stock1 1/2 cups tomatoes, finely chopped2 tablespoons fresh basil, minced1 tablespoon cider vinegar1 teaspoon fresh oregano, minced
  • 1/2 cup red onions, chopped
  • 1/2 cup mushrooms, chopped
  • 1 teaspoon garlic, minced
  • 2 tablespoons vegetable broth
  • 2 cups cooked brown rice or barley
  • 1/2 teaspoon curry powder
  • 1/2 cup tomatoes, diced
  • 3 tablespoons whole grain bread crumbs
  • 2 teaspoons soy sauce
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon black pepper
  • 8-10 cabbage leaves
    In a medium saucepan, sauté onions and celery over medium heat in stock for about 5 to 7 minutes. Stir in tomatoes, basil, oregano; add vinegar. Simmer over low heat, covered, for 20 minutes. Set aside.
    Cabbage Rolls:
    In another saucepan, sauté the onions, garlic and mushrooms 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. Steam the cabbage leaves in boiling water for about 3 minutes or until wilted. Drain on paper towels. When cool enough to handle, portion 1/2 cup of mixture onto the center of each leaf. Roll up tightly in the cabbage leaf to wrap the filling.
    Spray a baking dish with Pam or olive oil. Arrange the rolls with the seam side down.
    Layer a cup of tomato sauce over the tops of the rolls. Cover with aluminum foil and bake at 400°F for 25 to 35 minutes. Serve with the remaining sauce.

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