Recipe

Cabbage Salad Recipe

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Ingredients

Directions

Step #1 Vegetarian use vegetable stock rather than chicken stock.
Step #2 1.
Step #3 To make sauce: In a 2 quart saucepan over medium-low heat, saute' the celery & onions in the stock for about 5 to 7 mins.
Step #4 Add the tomatoes, basil, vinegar & oregano.
Step #5 Cover & let simmer for 20 mins.
Step #6 Set aside while you make the rolls.
Step #7 2.
Step #8 To make the cabbage rolls: In a small saucepan over low heat/flame, saute' the onions, mushrooms & garlic in the stock for 3 to 5 mins.
Step #9 Transfer to a large bowl.
Step #10 stir in the the rice or barley, soy sauce, tomatoes, parsley, bread crumbs, curry & pepper.
Step #11 3.
Step #12 Blanch the cabbage leaves in boiling water for about 3 mins, or until pliable.
Step #13 Drain.
Step #14 Place about 1/2 c of mixture on each leaf.
Step #15 Roll the leaf tightly to enclose the filling.
Step #16 4.
Step #17 Coat a 9x9 baking dish with no-stick spray.
Step #18 Add the rolls, seam side down.
Step #19 Spread 1 c of the tomato sauce over the rolls.
Step #20 Cover with foil & bake this at 400F F for 25 to 35 mins.
Step #21 Serve the heated cabbage rolls with the remaining sauce.
Step #22 Per serving: 230 calories, 2 g fat (7%), 8.
Step #23 g dietary fiber, : 9 g protein, 0 mg cholesterol, 422 mg sodium.
Step #24 A good :.
Enjoy the CABBAGE SALAD recipe