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LOCATION: Recipes >> Cabbage Casserole Recipes >> Stuffed Cabbage 09

Print this Recipe    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.

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