TANGY TOMATO SAUCE:
2 Tbs. vegetable oil
1 cup chopped onions
28-oz can tomatoes, coarsely chopped, with liquid
˝ cup sweet vermouth or apple cider
2 Tbs. lemon juice
3 oz tomato paste
Salt and pepper to taste
FILLING:
2 Tbs. vegetable oil
1 cup chopped onion
1 clove garlic, minced
4 oz mushrooms, chopped
2-1/2 cups cooked wild rice
˝ tsp. paprika
˝ tsp. dill seed
˝ cup chopped dried fruits, such as raisins, apples, apricots, peaches or pears
2/3 cup finely chopped walnuts
1 medium head green cabbage (about 1-1/2 lbs.)
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SAUCE: Heat oil in medium saucepan. Add onions and sauté 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 sauté 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. Cook until fruit 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 form 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 1-2 minutes until pliable. Put 2-3 Tbs.
of filling in center of each cabbage leaf. Roll up leaf, tucking in 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 45-60 minutes, until fully cooked. Remove from oven and let stand about 30
minutes to allow flavors to develop. Serves 6.
PER SERVING: 283 calories; 6 gm protein; 10 gm fat; 36 gm carb.; 214 mg sodium; 4 gm fiber.
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