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
It is possible to track the history of written recipes way back into antiquity, certainly as far back into recorded history as the early Egyptians, and maybe further still. In practice though, these, ancient records were just primitive pictorial recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to food historians are a few clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Later, there were a couple of recipe books dating from the 14th Century : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are not about the indian curry that is served today, but instead accounts of the types of food enjoyed by the rich and wealthy people of those days. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including parsley, basil and rosemary. The introduction of these new tastes created an increase in books on cookery, some of which are now in private cookery archives. For the decades that followed, the rich and powerful families of Wesstern Europe competed to serve the most exotic banquets, and because of this the best cooks and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. The arrival of television brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cabbage Rolls I recipe.
