New-Fashioned Cabbage Rolls

* Exported from MasterCook *

NEW-FASHIONED CABBAGE ROLLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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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