Text 715, 74 rader
Skriven 2006-04-23 20:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: COOKING website
=======================
 -=> Quoting Sean Dennis to All <=-

 SD> On a side note: my doctor told me at my appointment with him last
 SD> Monday that I lost 10 pounds.  I can now fit into clothes I haven't
 SD> gotten into in a long time and I feel much better.  He took me off of
 SD> one of my medications (atenolol) and has told me that if I lose another
 SD> 20 pounds and stay trim for a few more months, he'll remove me from all
 SD> of my medications. :)  Now that's something I'm looking forward to.

Now that's good news!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cabbage Rolls I
 Categories: Low-cal, Vegetables, Chicken
      Yield: 4 Servings
 
      1    Stalk celery, diced
    1/4 c  Fine chop red onions
      3 tb Defatted chicken stock
  1 1/2 c  Fine chop tomatoes
      2 tb Minced fresh basil
      1 tb Rice vinegar
      1 ts Minced fresh oregano
           CABBAGE ROLLS:
    1/2 c  Chopped red onions
    1/2 c  Chopped mushrooms
      1 ts Minced garlic
      2 tb Defatted chicken stock
      2 c  Cooked rice or barley
    1/2 c  Diced tomatoes
      3 tb Bread crumbs
      2 ts Low-sodium soy sauce
      1 tb Minced fresh parsley
    1/2 ts Curry powder
    1/4 ts Ground black pepper
      8    Medium cabbage leaves
 
  Vegetarians 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. 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.

  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.
 
MMMMM

Cheers

Jim, in Yellowknife




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