* 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-stickspray.
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. |
