1 head cabbage
1 onion, chopped
1/2 lb. mushrooms, chopped (or 1/4 c. sliced)
1/2 c. raisins or currants
3 c. cooked brown rice
4 c. tomato sauce
1/4 tsp. nutmeg
1/8 tsp. garlic powder
1/4 c. parsley
Dash of pepper

Remove core from cabbage. Steam 5 minutes. Then peel off leaves carefully and set aside. Simmer onions, chopped mushrooms, and raisins in 1/2 cup water for 10 minutes. Stir in nutmeg, garlic powder, and pepper. Stir in brown rice and 1 cup of tomato sauce. Remove from heat. Pour 1 cup tomato sauce over bottom of 9 x 12 inch baking dish. Spoon about 1/3 to 1/2 cup rice mixture into the center of each cabbage leaf. Roll up and place seam side down in baking dish. Pour remaining tomato sauce over the rolls in the baking dish. Top with sliced mushrooms. Cover and bake at 350 degrees for 45 minutes. When done, sprinkle with chopped parsley. This recipe may be prepared ahead. Keeps well in refrigerator. Bake just before serving. Add 15 minutes baking time. 6 servings.