INGREDIENTS

INSTRUCTIONS

Description: A meatless version of a classic dish. Cook a few extra
cabbage leaves in case some tear.  In a heavy large nonstick skillet,
heat the oil over medium heat.  Stir in the onions. Sprinkle with the
sugar, thyme, ginger, allspice,  and cayenne. Reduce the heat to
medium-low and cook, stirring  frequently, for about 25 minutes, or
until the onions are very tender  and light golden. Stir in the garlic
and cook for 30 seconds, or  until fragrant. Transfer to a bowl, cover,
and set aside. Wash and  dry the skillet.  In a small saucepan, bring
the broth and 1/4 cup water to a boil over  high heat. Beat 1 egg in a
small bowl. Stir in the kasha. Heat the  skillet over medium heat until
it feels warm when you hold your hand  above it. Add the kasha mixture
to the skillet and cook, stirring  constantly and scraping the bottom
of the pan, for 2 to 4 minutes, or  until the grains are dry and
separate and smell toasted. Stir in half  the onions and the broth and
return to a boil. Reduce the heat to  low, cover, and simmer for 25
minutes, or until the kasha is tender  and the liquid nearly absorbed.
Transfer to a bowl and let cool.  Meanwhile, bring a large pot of
salted water to a boil over high  heat. Add the cabbage leaves 2 or 3
at a time, press them down into  the water with a wooden spoon and
cook, uncovered, 2 to 3 minutes, or  until pliable. Remove with tongs
to a colander; cool under cold  running water, and place between paper
towels to drain well. Repeat  with the remaining leaves.  Place the
remaining onions in a heavy large nonreactive saucepan.  Stir in the
tomatoes with the puree, the stewed tomatoes, orange  juice, and tomato
paste and bring to a boil over medium-high heat.  Reduce the heat to
medium-low and simmer, stirring frequently, for 15  minutes, or until
the flavors are blended and the sauce is thickened.  Stir in 1/4
teaspoon salt and 1/4 teaspoon pepper. Remove the  saucepan from the
heat.  Preheat the oven to 375F. Spread 1-1/2 cups sauce in a 13- by 9-
by  2-inch baking dish.  Add the egg substitute (or 2 eggs), 3
tablespoons dill, and the  remaining salt and pepper to the cooled
kasha and mix well.  To roll the cabbage, pare the thick part of the
core from the bottom  of a cabbage leaf and trim the end. Spoon a scant
1/4-cup kasha  filling on the lower half of the leaf and shape the
filling into a  thick sausage. Fold the end of the leaf over the
filling, fold over  the sides, and roll up. Place, seam side down, in
the sauce in the  ptcpared baking dish. Repeat with the remaining
leaves and filling.  Spoon the remaining sauce over the cabbage rolls
and cover with foil.  Bake for 20 minutes. Uncover and bake for 20
minutes longer, or until  the sauce is thick and bubbly. Sprinkle the
cabbage with the  remaining 2 tablespoons dill and serve with the
sauce, sour creams  and snipped dill, if desired.  Miriam Rubin. (1995)
Grains. San Fran: Collins Publishers. A Gourmet  Pantry Book (Series).
Modified for lighter cooking by  phannema@wizard.ucr.edu MasterCook
estimates 420 cals, 13.2 g fat,  27% CFF  Recipe by: Grains by Miriam
Rubin Posted to Digest eat-lf.v097.n114  by PATh
<phannema@wizard.ucr.edu> on Apr 29, 1997

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