1 lg. head cabbage

Core cabbage and microwave 5 minutes at 100%, then turn over and microwave at 100% for 5 minutes more. Carefully peel off 8-10 of the outer leaves and set aside.

FILLING:

1 tbsp. oil
2 tbsp. onions, minced
1 c. brown rice
1 1/2 c. water or vegetable stock
2 tbsp. raisins
1/4 c. sunflower seeds or slivered almonds
1/2 tsp. cinnamon
1/2 tsp. salt

Place oil, onion and rice in 3-4 quart casserole. Microwave at 100% for 5 minutes. Add remaining ingredients and microwave at 50% for 35-40 minutes.

SAUCE:

2 tbsp. oil
1 onion, thinly sliced
1 tbsp. whole wheat flour
2 c. tomatoes, chopped
1 c. tomato juice
1/2 tsp. salt

Place oil and onion in casserole or bowl. Microwave at 100% for 3 minutes. Add remaining ingredients. Microwave at 100% for 5 minutes, then at 70% for 15 minutes.

PREPARATION:

Pour sauce into large flat casserole (9 x 13 inch). Place 3-4 tablespoons filling in each cabbage leaf. Roll up and place in sauce. Microwave at 100% for 10 minutes, then microwave at 70% 15-20 minutes until cabbage is tender.