Cabbage Rolls
Ingredients
1 each stalk celery, diced
1/4 C. fine chop red onions
3 Tbsp. vegetable stock
1 1/2 C. tomatoes, chopped
2 Tbsp. basil, minced
1 Tbsp. rice vinegar
1 tsp. oregano, minced
Cabbage rolls
1/2 C. red onions, chopped
1/2 C. mushrooms, chopped
1 tsp. garlic, minced
2 Tbsp. vegetable stock
2 C. cooked rice or barley
1/2 C. diced tomatoes
3 Tbsp. bread crumbs
2 tsp. low sodium soy sauce
1 Tbsp. minced fresh parsley
1/2 tsp. curry powder
1/4 tsp. ground black pepper
8 each medium cabbage leaves
Cooking Instructions
In a 2 quart saucepan over medium low heat, sauté 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. To make the cabbage rolls: in a small saucepan over low heat, sauté 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. Blanch the cabbage leaves in boiling water for about 3 minutes, or until pliable. Drain. Place about 1/2 C. of mixture on each leaf. Roll the leaf tightly to enclose the filling. Coat a 9×9 baking dish with no stick spray. Add the rolls, seam side down. Spread 1 C. of the tomato sauce over the rolls. Cover with foil and bake at 400 degrees for 25 to 35 minutes. Serve the heated cabbage rolls with the remaining sauce.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)