Title: Cabbage Rolls I
Categories: Diet Vegetable
Yield: 4 Servings

1		Stalk celery, diced
1/4	c	Fine chop red onions
3	tb	Defatted chicken stock *
1 1/2	c	Fine chop tomatoes
2	tb	Minced fresh basil
1	tb	Rice vinegar
1	ts	Minced fresh oregano
		CABBAGE ROLLS
1/2	c	Chopped red onions
1/2	c	Chopped mushrooms
1	ts	Minced garlic
2	tb	Defatted chicken stock *
2	c	Cooked rice or barley
1/2	c	Diced tomatoes
3	tb	Bread crumbs
2	ts	Low-sodium soy sauce
1	tb	Minced fresh parsley
1/2	ts	Curry powder
1/4	ts	Ground black pepper
8		Medium cabbage leaves

* Vegetarian use vegetable stock rather than chicken stock. 1. To make sauce: 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. 2. To make the cabbage 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. 3. 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. 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 F 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.

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