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
  Sauce:
  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.

from cooks.com