• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Cabbage Rolls

  • Recipe Submitted by on

Category: Low Calorie, Vegetables

 Ingredients List

  • 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
  • 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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