Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------TANGY TOMATO SAUCE--------------------------
2 tb Vegetable oil
1 c Onions; chopped
28 oz Tomatoes, canned; coarsely
-chopped, with liquid
1/2 c Sweet vermouth or apple
-cider
2 tb Lemon juice
3 oz Tomato paste
Salt and pepper to taste

--------------------------FILLING-------------------------------
2 tb Vegetable oil
1 c Onion; chopped
1 Garlic clove; minced
4 oz Mushrooms; chopped
2 1/2 c Wild rice; cooked
1/2 ts Paprika
1/2 ts Dill seed
1/2 c Dried fruits, such as
-raisins, apples, apricots,
-peaches or pears; chopped
2/3 c Walnuts; finely chopped
1 md Green cabbage head

Sauce: Heat oil in medium saucepan. Add onions and saute until
transparent. Add tomatoes, vermouth or cider, lemon juice and tomato
paste. Cook over medium heat 15 minutes. Add salt and pepper to
taste.Makes 4 cups.

Filling: Heat oil in large skillet.Add onion and garlic and saute
until onions are transparent. Add mushrooms and cook briefly, about 4
minutes. (Don't let mushrooms get soft and turn gray).Stir in the
rice,paprika,dill seed and dried fruit.Cookuntilfruit softens, about
10 minutes. Stir in walnuts and remove from heat.

Preheat oven to 350 degrees. Core the cabbage and place in a large
kettle of boiling water. Parboil 5 minutes. Meanwhile, spread about
1/3 of the tomato sauce in the bottom of a large casserole.

Remove cabbage from pan, drain and cool slightly.
Carefully peel off 16 cabbage leaves. If inner leaves are too stiff,
place them back in the boiling water for 1 to 2 minutes until
pliable. Put 2 to 3 tbs of filling in center of each cabbageleaf.
Rollup leaf, tuckingin sides as you roll, and place each packet
seam-side down in a layer in the casserole. Cover layer with sauce.
Continue rolling,layering and adding sauce until you've used up the
filling.

Cover and bake 45 to 60 inutes, until fully cooked.
Remove from oven and let stand about 30 minutes to allow flavors to
develop. Serves 6.

Per serving: 283 cal; 6g prot; 10 g fat; 36 g carb; 0chol; 214 mg
sod; 4 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

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