1 stalk celery, diced
1/4 cup fine chop red onions
3 tbsp defatted chicken stock *
1 1/2 cup fine chop tomatoes
2 tbsp minced fresh basil
1 tbsp rice vinegar
1 tsp minced fresh oregano
1 cabbage rolls
1/2 cup chopped red onions
1/2 cup chopped mushrooms
1 tsp minced garlic
2 tbsp defatted chicken stock *
2 cup cooked rice or barley
1/2 cup 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 medium cabbage leaves
Directions
* 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.
Servings: 4 servings
Cabbage Rolls I Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Vegetable
The History of Recipes
We are able to track the history of written recipes way back into the far past, in fact as far back into history as ancient Egypt, and maybe even further. Interesting though that is, these, early records were just very basic pictorial recipes for preparing meals.
As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and dessert, something we still use today. Aspicius also tells us how the ancient Romans used many different aromatic flavours, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices such as basil and coriander. The introduction of these new culinary ideas led to an outbreak in recipe publications, many of which are kept safe in private collections. The revolution that is television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cabbage Rolls I recipe.
