1 lg. cabbage, cored

SAUCE:

2 onions, chopped
1 (28 oz.) can tomatoes
1 (8 oz.) can tomato juice
1/2 c. lemon juice
1/4 c. frozen apple juice concentrate
1 tbsp. soy sauce
1/4 tsp. cayenne pepper
1/2 c. raisins

FILLING:

1/2 c. cooked brown rice
1 tbsp. soy sauce
1 tbsp. ground coriander
1 tsp. dill weed
1/4 tsp. fennel seed, ground in blender
2 c. peeled potatoes, diced med. fine
1 1/2 c. chopped onion
1 1/2 c. chopped celery
1/2 c. chopped green bell pepper
2 egg whites, fork beaten

Set the cabbage, cored side down, in a steamer over boiling water, covered, for about 10 minutes or until leaves are soft. Let cool and separate leaves. Prepare sauce by sauteing the onions in 1/2 cup boiling water in a large skillet. Cook, stirring frequently, until the water has evaporated and the onions are slightly browned. Stir in the other ingredients; bring to a boil, reduce heat, and simmer (covered) for about 10 minutes.

Prepare filling by spreading rice in a baking pan and place in a 400 degree oven for about 10 minutes to toast, stirring occasionally so the rice brown evenly. Bring 2 1/2 cups water to a boil in a saucepan. Stir in soy sauce, spices, and rice. Return to a boil, then reduce heat to low, cover tightly, and cook for 40 to 45 minutes. Keep covered for an additional 10 minutes to allow rice to fluff from steam. Combine the rice, potatoes, vegetables, and egg whites, mixing well. Fill the rolls and bake in a covered dish for an hour and 15 minutes at 350 degrees. Makes 12 rolls.