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
Academics have tracked the existence of recipes far back into ancient history, in fact as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, mostly, these ancient cookbooks were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to academics are a few stone tablets in Sumerian which describe the preparation 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 exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by the Romans. In his works, he recounts how the meals were separated into starters, main course and afters, something we still use today. Additionally, he recounts how the ancient Romans made use of a wide range of aromatic flavours, including some familiar names for example bay, fennel and dill. In the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including coriander, basil and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on cooking, many of which still exist in academic collections. The introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cabbage Rolls I recipe.
