"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Cabbage Rolls Recipe

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This recipe for Cabbage Rolls, by , is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jyl Duffy

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1 stalk celery, diced
1/4 c. red onion, diced
3 T. chicken stock

1 1/2 c. diced tomatoes
2 T. fresh basil
1 T. rice vinegar
1 tsp. fresh oregano


Cabbage Rolls:
1/2 c. chopped red onions
1/2 c. chopped mushrooms
1 tsp. minced garlic
2 T. chicken stock

2 c. cooked rice/barley
1/2 c. diced tomatoes
3 T. bread crumbs
2 tsp. low sodium soy sauce
1 T. fresh parsley
1/2 tsp. curry powder
1/4 tsp. pepper


8 cabbage leaves, frozen or blanched

Directions:
Directions:
Sauce: SautÚ celery and onion in chicken stock. Add tomatoes, basil, vinegar and oregano. Cover and simmer 20 minutes.

Cabbage rolls: SautÚ onion, mushrooms, and garlic in stock. Add to rest of filling.

Fill 1/2 c. in each of 8 cabbage leaves.

Spray 9 x 9 pan. Add rolls, seam side down. Cover with 1 c. sauce. Cover and bake at 400║ for 25-30 minutes. Serve with warmed remaining sauce.

Personal Notes:
Personal Notes:
The Serbian version of cabbage rolls is simpler with fewer ingredients and uses rice, never barley. Seasonings are salt, pepper and garlic. Sauerkraut is always added before simmering.

 

 

 

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