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.

422 mg sodium. A good source of vitamin C. I usually freeze the head of cabbage so that I dont have to use the boiling water method to separate the leaves and end up with scalded fingers.

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Serves 4

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