Cabbage Rolls I Recipe

Name: Cabbage Rolls I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each celery stalks diced; 1/4 cup red onion finely chopped; 3 tablespoons chicken broth or vegetable stock; 1/2 cup tomatoes finely chopped; 2 tablespoons basil minced fresh; 1 tablespoon rice vinegar; 1 teaspoon oregano minced fresh; 1/2 cup red onion chopped; 1/2 cup mushrooms chopped; 1 teaspoon garlic minced; 2 tablespoons chicken broth defatted *; 2 cups rice cooked rice, or barley; 1/2 cup tomatoes diced; 3 tablespoons bread crumbs; 2 teaspoons soy sauce, tamari low-sodium; 1 tablespoon parsley leaves fresh minced; 2 teaspoons curry powder; 4 teaspoons black pepper fresh ground; 8 leaves cabbage

Servings: persons

1 each celery stalks diced
1/4 cup red onion finely chopped
3 tablespoons chicken broth or vegetable stock
1/2 cup tomatoes finely chopped
2 tablespoons basil minced fresh
1 tablespoon rice vinegar
1 teaspoon oregano minced fresh
1/2 cup red onion chopped
1/2 cup mushrooms chopped
1 teaspoon garlic minced
2 tablespoons chicken broth defatted *
2 cups rice cooked rice, or barley
1/2 cup tomatoes diced
3 tablespoons bread crumbs
2 teaspoons soy sauce, tamari low-sodium
1 tablespoon parsley leaves fresh minced
2 teaspoons curry powder
4 teaspoons black pepper fresh ground
8 leaves cabbage

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.
2
Add the tomatoes, basil, vinegar and oregano.
3
Cover and simmer for 20 minutes.
4
Set aside while you make the rolls.
5
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.
6
Transfer to a large bowl.
7
Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
8
3.
9
Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable.
10
Drain.
11
Place about 1/2 cup of mixture on each leaf.
12
Roll the leaf tightly to enclose the filling.
13
4.
14
Coat a 9x9 baking dish with no-stick spray.
15
Add the rolls, seam side down.
16
Spread 1 cup of the tomato sauce over the rolls.
17
Cover with foil and bake at 400F (200C) for 25 to 35 minutes.
18
Serve the heated cabbage rolls with the remaining sauce.
19
Per serving: 230 calories, 2 g fat (7%), 8. g dietary fiber, 9 g protein, 0 mg cholesterol, 422 mg sodium.
20
A good source of vitamin C.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 each celery stalks diced, 1/4 cup red onion finely chopped, 3 tablespoons chicken broth or vegetable stock, 1/2 cup tomatoes finely chopped, and more.

Yes, Cabbage Rolls I falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage Rolls I

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