Cabbage rolls 2

1. * vegetarian use vegetable stock rather than chicken stock.
2. 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.
3. Add the tomatoes, basil, vinegar and oregano.
4. Cover and simmer for 20 minutes.
5. Set aside while you make the rolls.
6. 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.
7. Transfer to a large bowl.
8. Stiri in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
9. Blanchi the cabbage leaves in boiling water for about 3 minutes, or until pliable.
10. Drain.
11. Place about ½ cup of mixture on each leaf.
12. Roll the leaf tightly to enclose the filling.
13. Coat a 9x9 baking dish with no-stick spray.
14. Add the rolls, seam side down.
15. Spread 1 cup of the tomato sauce over the rolls.
16. Cover with foil and bake at 400°F for 25 to 35 minutes.
17. Serve the heated cabbage rolls with the remaining sauce.
18. Per serving: 230 calories, 2 g fat (7%), G dietary fiber, : 9 g protein, 0 mg cholesterol, 422 mg sodium.