Vegetarian Cabbage Rolls
rec.food.recipes/Mary Victoria Parker
Yield: 12 servings

2 cabbage heads

3/4 cup barley
3/4 cup bulgur
6 cup water
1 cup rice
1 large onions
1 Tbsp paprika
1/2 tsp chili powder
4 garlic cloves, crushed
1/2 cup pine nuts
10 1/2 oz tofu, firm
1/2 bunch parsley; chopped
6 Tbsp soy sauce
4 Tbsp molasses
2 Tbsp sesame oil

2 cup spaghetti sauce
1/4 tsp sea salt
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp chili powder
1 Tbsp brown sugar
1 1/2 Tbsp wine vinegar

6 cup spaghetti sauce
3/4 tsp sea salt
3/4 tsp onion powder
3/8 tsp garlic powder
3/8 tsp chili powder
3 Tbsp brown sugar
4 1/2 Tbsp wine vinegar

Precook grains in water until done. Crush tofu. Saute remaining ingredients in oil until cooked and add cooked grains.

Season tomato sauce with remaining ingredients.

Core cabbage and cook in boiling water for several minutes. Pull leaves away as they soften. Cut out hard core of leaf. Cut largest leaves in half.

Preheat oven to 300. Oil 9"x13" casserole. Place enough tomato sauce to cover bottom. Fill cabbage leaves with cooked filling and wrap, tucking sides and ends in to form neat rolls. Place rolls snugly in casserole against each other. Spoon remaining sauce over. Cover tightly and bake 2 hours. Leave in oven until serving time.