*  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
    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
    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
    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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