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Suggest a better description* 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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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 162 | ||
Calories from Fat: 21 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 773mg | 27 % | |
Potassium 198.3mg | 5 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 26.5g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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