Recipe: Vegetarian Unstuffed Cabbage (using rice and couscous, 1990's)

VEGETARIAN UNSTUFFED CABBAGE

1/2 head cabbage
Hot water
2 cups cooked rice (I use brown rice)
1/2 cup uncooked whole wheat couscous
1/4 cup raisins
1/2 cup fresh or frozen corn
1 (16 oz) can chopped tomatoes
1 (12 oz) can tomato sauce
1 tbsp brown sugar
1 tsp fresh lemon juice
1/4 tsp curry powder
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp ground cardamom
1/4 tsp ground coriander
1/8 tsp ground cloves
Pinch allspice

Slice cabbage diagonally. Pour hot water over it to make it limp. Drain and set aside.

Mix rice, couscous, raisins and corn and set aside.

Mix tomatoes with remaining ingredients and spread in bottom of a large ceramic casserole dish lightly coated with non-stick spray. Cover with layers of the cabbage and the rice mixture. Top with the rest of the tomato mixture.

Cover with foil. Bake at 325 degrees F for 30-45 minutes, until bubbly.

Makes 4-6 servings
Source: Natalie Frankel, 1990's