Sauce:

1 stalk celery, diced
1/4 cup red onions, finely chopped
3 tablespoons chicken stock
1 1/2 cups tomatoes, finely chopped
2 tablespoons fresh basil, minced
1 tablespoon cider vinegar
1 teaspoon fresh oregano, minced

Cabbage Rolls:

1/2 cup red onions, chopped
1/2 cup mushrooms, chopped
1 teaspoon garlic, minced
2 tablespoons chicken stock
2 cups cooked rice or barley
1/2 teaspoon curry powder
1/2 cup tomatoes, diced
3 tablespoons bread crumbs
2 teaspoons soy sauce
1 tablespoon fresh parsley, chopped
1/4 teaspoon black pepper
8-10 cabbage leaves

Sauce:

In a medium saucepan, sauté onions and celery over medium heat in stock for about 5 to 7 minutes. Stir in tomatoes, basil, oregano; add vinegar. Simmer over low heat, covered, for 20 minutes. Set aside.

Cabbage Rolls:

In another saucepan, sauté the onions, garlic and mushrooms 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.

Steam the cabbage leaves in boiling water for about 3 minutes or until wilted. Drain on paper towels.

When cool enough to handle, portion 1/2 cup of mixture onto the center of each leaf. Roll up tightly in the cabbage leaf to wrap the filling.

Spray a baking dish with Pam or olive oil. Arrange the rolls with the seam side down.

Layer a cup of tomato sauce over the tops of the rolls. Cover with aluminum foil and bake at 400°F for 25 to 35 minutes.

Serve with the remaining sauce.

Note: The head of cabbage may be frozen instead of boiled to make it pliable for rolling up. A good idea on hot Summer nights to avoid scalded fingers and an overheated kitchen!