Ingredients 1 each stalk celery, diced 1/4 cup red onions, finely chopped 3 tablespoon chicken, or vegetable stock 1/2 cup fine chop tomatoes 2 tablespoon minced fresh basil 1 tablespoon rice vinegar 1 teaspoon minced fresh oregano     1/2 cup red onions, chopped 1/2 cup mushrooms, chopped 1 teaspoon garlic, minced 2 tablespoon chicken stock, defatted * 2 cup cooked rice, or barley 1/2 cup tomatoes, diced 3 tablespoon bread crumbs 2 teaspoon soy sauce, low-sodium 1 tablespoon parsley fresh minced 2 teaspoon curry powder 4 teaspoon black pepper, ground 8 each medium cabbage leaves Directions: * Vegetarian use vegetable stock rather than chicken stock. 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. 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.