| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Fruits |
Vegetarian |
Vegetarian, Vegan, Main dish |
6 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
TANGY TOMATO SAUCE
FILLING
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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