Title: New-Fashioned Cabbage Rolls
Categories: Vegetarian Vegan Main
Yield: 6 Servings

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 p
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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