Vegetarian Cabbage rolls

Ingredients - Sauce

• 1 stalk celery -- diced
• 1/4 cup red onions -- finely chopped
• 3 tablespoons Defatted chicken stock *
• 1 1/2 cups tomatoes -- finely chopped
• 2 tablespoons fresh basil -- Minced
• 1 tablespoon Rice vinegar
• 1 teaspoon fresh oregano -- Minced

Ingredients - Cabbage rolls

• 1/2 cup red onions -- Chopped
• 1/2 cup mushrooms -- Chopped
• 1 teaspoon garlic -- Minced
• 2 tablespoons Defatted chicken stock *
• 2 cups Cooked rice -- or barley
• 1/2 cup tomatoes -- Diced
• 3 tablespoons bread crumbs
• 2 teaspoons soy sauce, low sodium
• 1 tablespoon fresh parsley -- Minced
• 1/4 teaspoon Ground black pepper
• 8 medium cabbage leaves

* Vegetarian use vegetable stock rather than chicken stock.

Directions

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.

Information

I usually freeze the head of cabbage so that I don't have to use the boiling water method to separate the leaves and end up with scalded fingers.