Cabbage Casserole Recipes: Stuffed Cabbage 09 by Recipe Cottage

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	Stuffed Cabbage 09

		Cabbage Rolls Yield: 4 servings 1 stalk celery, diced 1/4 cup fine chop red onions 3 Tbsp stock 1 1/2 cups fine chop tomatoes 2 Tbsp minced fresh basil 1 Tbsp rice vinegar 1 tsp minced fresh oregano 1/2 cup chopped red onions 1/2 cup chopped mushrooms 1 tsp minced garlic 2 Tbsp stock 2 cups cooked rice or barley 1/2 cup diced tomatoes 3 Tbsp bread crumbs 2 tsp low-sodium soy sauce 1 Tbsp minced fresh parsley 1/2 tsp curry powder 1/4 tsp ground black pepper 8 cabbage leaves 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. 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. 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. 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.