Healthy Vegetable Recipes

Ingredients:

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

Instructions:

* 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